So you want to smoke a turkey wrapped in bacon. Great!
This recipe will need to be started at least 1 day before you want to cook the turkey as it accounts for making a brine and soaking for approximately 6-8 hours.
Sorry for the lack of pictures but I will get some this weekend when we go through this ourselves – look for pictures either Saturday or Sunday.
Step 1: Making the brine
We made a 20lb turkey, so this is a lot of brine but you can cut the recipe down. You just want to make sure the whole turkey will be covered in the brine.
- 20 cups water
- 2 cups table or kosher salt anything will work
- 1 cup soy sauce
- 2 cups brown sugar
- 4 tablespoons pickling spice
Once combined bring to a rolling boil for 10 minutes and take off the heat. Allow to cool for several hour, it takes a long time. Don’t put hot brine on your turkey it will end badly.
To divide recipe for every four cups of water add 1/2 cup salt, 1/2 cup brown sugar, 1 tbsp pickling spice, 1/4 cup soy sauce.
Step 2: Brine the Turkey
Because our turkey looks like some prehistoric dinosaur we used large plastic bags to brine it we just put the turkey in the bag and poured the cooled brine over top. You need to get all the air out of the bag to get as much brine in contact with the turkey as possible. put it in another bag just in case it leaks. Put it in the fridge and forget about it for a 6 to 8 hours. When your turkey is done in the brine give it a rinse under cold water to get off all the excess salt. pat it down with paper towel and move onto rubbing down your bird.
Step 3: Prep the Turkey
- Using your hand, gently separate the skin from the meat, starting from the flap around the neck of the bird – be careful not to tear the skin
- Give a light rub with olive oil under the skin – this will help the rub spread in
- Liberally rub the bird down with your favorite poultry seasoning – we use a very generic “holiday turkey seasoning” – be sure to get some on and under the skin
Step 4: The Bacon Weave
It is now time to make your turkey a delicious blanket of bacon.
lay out a piece of saran wrap on top of this you are going to lay down pieces of bacon vertically until they are as wide as a piece of bacon is long.
Take every other piece of bacon and fold it upwards laying another piece of bacon horizontally over the strips left unfolded.
unfold the pieces that where folded up, then take the ones you had left straight the first time and fold them up, lay another piece of bacon horizontally.
You are going to repeat this until you get to the bottom of the vertical pieces of bacon. It should look like the lattice of a fence or the top of a pie when you are done.
when you are done use the saran wrap to help you lay the bacon blanket over your turkey.
Step 5: Cook the Turkey
Get smoker or cooker set to 225-275
run your favorite wood chips. We enjoy lighter flavors of maple and cherry.
Cooking time varies depending on the size of the turkey approximately 1/2 hour per pound.
When your turkey has nice color don’t let it get to dark, Wrap it with tinfoil. This will keep your turkey from getting to dark.
When it reaches 180 degrees. take it off the smoker.
Step 6: Rest and Serve
Take the turkey off the smoker let it rest for 20 minutes.
wrap in tin foil and then saran wrap. Wrap it up in towels and let it rest in a cooler for about 2 hours. This lets the juices redistribute in the meat.
Once your meat has rested it’s time to carve it up and serve!