First, I whipped up a half batch of poultry brine and placed it in the refrigerator to cool overnight. The next day, I placed the turkey in the brine for a two hour spa treatment. While the turkey was tucked away in its briny bath, I thinly sliced some sweet onion, seeded and sliced my poblano pepper into strips, and for good measure, I thawed some home cured maple bourbon bacon. Next, I lit my smoker and set the temperature for 250 F and fished some apple wood out of storage for my smoke flavor.
Once I removed the turkey from the brine, I rinsed thoroughly with water, patted them dry, then vented some stress by pounding the breasts to about 1/4-3/8" thick with a meat mallet.
Next, I placed a slice of sharp cheddar, a slice of onion, and one poblano strip off to one side of the breast. Then I rolled up the breast and then wrapped the breast in bacon. The final touch was a light dusting of Dizzy Pig Raging River Rub. The maple flavors in the rub would complement the bourbon bacon nicely.
Once the assembly process was complete, I placed the breasts on a wire rack and placed them on the top rack of the smoker. After 60 minutes, I checked the temperature of the breasts and they were right around 145 F.
Time for a BBQ sauce glaze. You can use any sauce of your choosing. I grabbed a pint of homemade sauce kindly given to us by our good friends at Red Valley BBQ and lightly glazed these packages of bacon wrapped goodness.
After 15 minutes, I lightly applied a bit of the sauce and then placed the rack back in the smoker for 15 more minutes to set the final application of sauce.
When finished, I grabbed an adult beverage, a knife and a fork, and sat on the deck, enjoying the warm February weather. This little experiment turned out just right. Moist and tender, cheesy with a little bite from the pepper and the sauce. Oh yeah, the bourbon bacon was a nice touch as well. I should have turned this turkey breast in for the World Bacon Championship last year. Oh well, not much I can do about that now, right?
Thanks for stopping by,