“Indulge in the ultimate culinary delight with our smoked bacon wrapped turkey breast. Perfectly combining the rich flavors of tender turkey and smoky bacon, this delectable dish promises a mouthwatering experience like no other. Whether it’s a special occasion or a delightful weeknight meal, savor the irresistible combination of juicy turkey and crispy bacon for an unforgettable dining experience.”
Traeger Smoked Turkey Breast (wrapped in bacon)
This recipe for Traeger Smoked Turkey Breast (wrapped in bacon) is a crowd-pleaser that combines intense flavor and juiciness. The turkey breast is injected with a marinade made from butter, herbs, honey, Worcestershire sauce, soy sauce, and lemon juice. The bacon adds additional flavor and wraps around the turkey breast to keep it moist while smoking on the Traeger grill.
To modify this recipe for use on an oven or charcoal grill, you can follow these steps:
For the oven:
1. Preheat your oven to 250°F.
2. Place the prepared turkey breast on a roasting rack in a roasting pan.
3. Cook the turkey breast for about 30-40 minutes per pound until it reaches an internal temperature of 160°F.
4. Remove the turkey breast from the oven and let it rest for about 15 minutes before slicing.
For a charcoal grill:
1. Build a fire using charcoal in a chimney starter until the coals are red hot.
2. Distribute the hot coals evenly on the bottom of the grill.
3. Once the inside temperature of the grill reaches about 270°F, place some wood smoking chips wrapped in tin foil on top of the charcoal.
4. Add more charcoal and wood chips every 45 minutes to maintain a temperature between 230°F to 270°F.
5. Cook the turkey breast at this temperature until it reaches an internal temperature of 160°F.
6. Remove from the grill and let it rest for about 15 minutes before slicing.
It’s important to use a meat thermometer to monitor the internal temperature of the turkey breast and ensure it reaches at least 160°F for food safety.
While this recipe does not call for brining, you can choose to brine your turkey breast overnight if desired. Simply skip the injection step and follow this wet brined Traeger smoked turkey recipe instead.
For smoking, you can use a blend of pellets or wood chips with a sweeter smoke profile such as apple, cherry, apricot, peach, or maple. You can also experiment with blending different woods to find your preferred flavor.
After cooking, it’s essential to let the turkey breast rest for about 15 minutes before slicing. This allows the juices to settle and redistribute within the meat for maximum flavor and moistness.
If you have a larger turkey breast or a whole bird like a 21 lb fresh butterball turkey, cooking times will be longer. It’s best to cook based on temperature rather than time. Follow FDA guidelines and cook until the internal temperature reaches at least 160°F.
Enjoy this delicious Traeger Smoked Turkey Breast (wrapped in bacon) recipe and feel free to explore other recipes on A License To Grill for more outdoor cooking inspiration!
How to inject a turkey breast
To inject a turkey breast, you will need a meat injector with a wide needle to prevent clogging. Start by melting butter in a skillet over medium heat and adding onion powder, garlic, rosemary, and sage. Let the flavors steep for about 5 minutes. Then, add honey, Worcestershire sauce, soy sauce, and fresh lemon juice to the skillet and simmer for another 5 minutes. Strain the marinade into a jar and set aside the strained herbs.
Using the meat injector, inject the marinade into the turkey breast in a grid-like pattern, spacing each injection about 2 inches apart. Try to vary the depth of each injection to distribute flavor throughout the meat.
Once you have injected the marinade, place half of the sliced bacon on a cutting board side by side. Set the turkey breast on top of the bacon and use the saved herbs as a rub on the outside of the turkey. Roll the turkey breast in the bacon slices so that it is completely covered. Any remaining bacon can be placed on top.
Now you are ready to smoke your turkey breast on your Traeger grill or modify this recipe for an oven or charcoal grill.
How long to smoke a turkey on a pellet grill like the Traeger
To smoke a turkey on a pellet grill like the Traeger, you should plan to smoke the turkey breast for about 30-40 minutes per pound at 250°F. However, cooking times can vary depending on factors such as whether the turkey breast has a bone in or is boneless, how well the heat is distributed in your grill, and how close it is to the heating element. It’s always best to use a meat thermometer and cook the turkey breast until it reaches an internal temperature of 160°F. Letting it rest for about 15 minutes will allow the juices to settle and redistribute within the meat before carving.
If you don’t have a Traeger or pellet grill, you can modify this recipe for use on a charcoal grill or oven. For a charcoal grill, build hot coals using a chimney filled to the brim and distribute them evenly on the bottom of the grill. Once the inside temperature of the grill reaches about 270°F, place wood smoking chips wrapped in tin foil on the charcoal. Add more charcoal and wood chips every 45 minutes to maintain a temperature range of 230°F to 270°F. Cook the turkey breast at this temperature until it reaches an internal temperature of 160°F.
For an oven, set it to 250°F and cook the turkey breast for about 30-40 minutes per pound. Check the internal temperature with a meat thermometer and remove it from the oven when it reaches 160°F.
While this recipe does not require brining, you can choose to brine your turkey breast overnight for added moisture and flavor. Simply skip the injection step in this recipe but still wrap it in bacon.
When smoking meat, choose wood chips or pellets with sweeter smoke profiles like apple, cherry, apricot, peach, or maple. You can also blend different woods for a unique flavor.
Always let your cooked turkey breast rest for about 15 minutes before carving to allow the juices to settle and ensure a moist and flavorful result.
How to modify this recipe for the oven or charcoal grill
To modify this recipe for the oven, preheat your oven to 250°F. Place the turkey breast on a roasting rack inside a roasting pan. Cook the turkey breast for about 30-40 minutes per pound, or until it reaches an internal temperature of 160°F. Remove from the oven and let it rest before serving.
To modify this recipe for a charcoal grill, build a hot charcoal fire using a chimney filled to the brim. Once the coals are red hot, distribute them evenly on the bottom of the grill. Place some wood smoking chips wrapped in foil on top of the charcoal and add more charcoal and wood chips every 45 minutes to maintain a temperature of 230°F to 270°F. Cook the turkey breast at this temperature until it reaches an internal temperature of 160°F.
Remember to adjust cooking times based on the size of your turkey breast and use a meat thermometer to ensure it is cooked to perfection.
Charcoal Grill
If you don’t have a Traeger or pellet grill, you can still enjoy this delicious smoked turkey breast recipe on a charcoal grill. Here’s how to modify the recipe:
1. Build a hot coal fire using a chimney filled to the brim with charcoal.
2. Once the charcoal is red hot, distribute it evenly on the bottom of the grill.
3. Preheat your grill until it reaches about 270°F.
4. Wrap some wood smoking chips in tin foil and place them on top of the charcoal.
5. Add more charcoal and wood chips every 45 minutes to 1 hour to maintain the temperature between 230°F to 270°F.
6. Cook the turkey breast at this temperature until it reaches an internal temperature of 160°F.
7. Remove the turkey breast from the grill and let it rest for about 15 minutes before slicing and serving.
Note: Cooking times may vary depending on the size and thickness of your turkey breast, so use a meat thermometer to ensure it reaches the proper internal temperature.</p
Oven
To modify this recipe for the oven, preheat your oven to 250°F. Place the turkey breast on a roasting rack inside a roasting pan. Inject the marinade into the turkey breast as instructed in the recipe. Rub the outside of the turkey breast with the saved herbs from the strained marinade. Wrap the turkey breast with bacon slices, ensuring it is completely covered. Place any extra bacon slices on top of the turkey breast.
Roast the turkey breast in the oven for about 30-40 minutes per pound, or until it reaches an internal temperature of 160°F. Use a meat thermometer to accurately monitor the temperature. Once cooked, remove from the oven and let it rest for about 15 minutes before slicing and serving.
Note: Cooking times may vary depending on your oven, so it’s important to use a meat thermometer to ensure proper doneness.
For charcoal grill modification, start by building hot coals in a chimney filled to the brim. Once red hot, distribute them evenly on the bottom of your grill. When the inside temperature of the grill reaches around 270°F, place wood smoking chips wrapped in tin foil on top of the charcoal.
Add more charcoal and wood chips every 45 minutes to 1 hour to maintain a temperature range between 230°F and 270°F. Cook the bacon-wrapped turkey breast at this temperature until it reaches an internal temperature of 160°F.
Remember to always use a meat thermometer for accurate temperature readings and let the turkey breast rest for about 15 minutes before serving.
These modifications will allow you to enjoy this delicious bacon-wrapped smoked turkey breast recipe even without a Traeger or pellet-style grill.
Do you have to brine a turkey before smoking it?
To modify this recipe for the oven or charcoal grill, you can follow these tips:
For the oven:
1. Preheat your oven to 250°F.
2. Place the turkey breast on a roasting rack in a roasting pan.
3. Cook the turkey breast for about 30-40 minutes per pound, or until it reaches an internal temperature of 160°F.
4. Remove the turkey breast from the oven and let it rest for about 15 minutes before carving.
For a charcoal grill:
1. Build a fire using a chimney filled with charcoal.
2. Once the coals are red hot, distribute them evenly on the bottom of the grill.
3. Place some wood smoking chips wrapped in tin foil on top of the charcoal.
4. Add more charcoal and wood chips every 45 minutes to 1 hour to maintain a temperature of 230°F to 270°F.
5. Cook the turkey breast until it reaches an internal temperature of 160°F, about 30-40 minutes per pound.
No, you do not need to brine the turkey breast for this recipe. Instead, you can use an injection method to add flavor and moisture to the meat. However, if you prefer to brine the turkey breast overnight, you can use a wet brine like in this recipe: [link]
When smoking or grilling the turkey breast, I recommend using woods with a sweeter smoke profile like apple, cherry, apricot, peach, or maple.
Always make sure to cook the turkey breast to an internal temperature of at least 160°F for safety reasons.
After cooking, let the turkey breast rest for about 15 minutes before carving so that the juices can settle and redistribute within the meat.
If you’re looking for other recipes to accompany your smoked turkey breast, consider trying grilled romaine salad or air fryer Brussels sprouts with bacon.
Remember to use a meat thermometer to monitor the internal temperature of the turkey breast for the best results.
What smoke flavor is the best for a turkey?
When it comes to choosing the best smoke flavor for a turkey, it really depends on personal preference. However, there are some popular options that many people enjoy. Woods with a sweeter smoke profile, such as apple, cherry, apricot, peach, or maple, are often used to add a subtle and slightly sweet flavor to the turkey. These woods pair well with the natural flavors of the turkey and can enhance its taste without overpowering it.
Some people also like to add a touch of hickory wood for a stronger and more robust smokiness. Hickory adds a bold flavor that can complement the richness of the turkey meat.
Ultimately, it’s all about experimenting and finding the wood chips or pellets that you enjoy the most. Different types of wood will produce different flavors, so don’t be afraid to try out different combinations to find your favorite.
Remember, the key is to use quality wood chips or pellets that are specifically designed for smoking and grilling. This will ensure that you get the best flavor and results from your smoked turkey.
What temperature should turkey breast be?
The internal temperature of a turkey breast should reach 160°F. It is recommended to use a meat thermometer to accurately monitor the temperature. After removing the turkey breast from the heat source, it should be allowed to rest for about 15 minutes. During this resting period, the temperature will continue to rise and reach the recommended 165°F as suggested by the FDA for safe consumption.
It is important to note that cooking times may vary depending on factors such as the size of the turkey breast, whether it has bones or is boneless, and the type of grill or oven being used. As a general guideline, smoking a turkey breast on a pellet grill like the Traeger can take approximately 30-40 minutes per pound at 250°F. However, it is always best to rely on internal temperature rather than specific cooking times.
If using a charcoal grill or oven instead of a pellet grill, adjustments can be made by setting the temperature to 250°F and following the same guidelines for internal temperature. It is also recommended to periodically add charcoal and wood chips for smoke flavor throughout the cooking process.
While brining is not necessary for this recipe, it can be done overnight if desired. Brining can help make the turkey breast even juicier and moister. However, in this particular recipe, an injection method is used to infuse flavor into the meat.
When it comes to wood chips or pellets for smoking, sweeter woods like apple, cherry, apricot, peach, or maple are recommended for turkey. Hickory can also be added for a stronger smokiness if desired.
Finally, after cooking, it is essential to let the turkey breast rest for about 15 minutes before slicing. This allows the juices within the meat to redistribute and results in more flavorful and moist meat.
Overall, with proper preparation and monitoring of internal temperature, you can enjoy a delicious Traeger smoked turkey breast wrapped in bacon that is sure to impress your guests.
Should you let turkey breast rest?
Should you let turkey breast rest?
Yes, it is highly recommended to let the turkey breast rest after cooking for about 15 minutes. During this resting period, the juices that were heated up during the cooking time will settle in and redistribute between the fibers of the meat. By cutting into the meat immediately without allowing it to rest, you risk losing those flavorful juices onto your cutting board. To preserve the juiciness and tenderness of the turkey breast, cover it with a foil tent and let it sit for about 15 minutes while the juices settle.
Resting the turkey breast also allows for easier slicing and serving. The meat will hold its shape better and be less likely to fall apart when you carve it. So resist the temptation to dig in right away and give your turkey breast some time to rest before serving.
In conclusion, smoked bacon wrapped turkey breast is a delicious and flavorful dish that combines the succulence of turkey with the smoky goodness of bacon. It offers a unique twist to traditional turkey recipes, making it an excellent choice for special occasions or any time you want to impress your guests with a mouthwatering meal.
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