I had two different Thanksgiving meals to go to (1 at the wife's family, 1 with mine) and I didn't have to cook at either but I can never pass up on an opportunity to show off some skills so I knew I had to come up with something they have never seen before. I make a turkey burger stuffed with Brie and cranberry sauce so I figured I would take that idea and apply it to a turkey breast, wrap it in bacon to keep it moist and bring one to each meal. Let's just say everyone was very impressed.
Your going to see a lot of foil use because of course we were out of plastic wrap. Outside temp was around 42 degrees with 20-40mph wind gusts (it seems I only smoke when its windy) but I have to say, my WSM after being smoked in so many times doesn't even get affected by the wind anymore, I dial it in and walk away never having to worry about temp changes, I do burn more fuel with the wind though but temps stay the same.
It's been a while since I broke down a turkey breast, this one was 12.98lbs whole, first side left some meat, 2nd side I think I did pretty well
Split the thickest part of the beast instead of the whole thing so when opened with the tenderloin it would be the same thickness and a more rectangle shape so rolling will be easier and it would cook even
Threw it back in the fridge while I make a some bacon weaves and get the cheese & Whole cranberry sauce ready for stuffing (for 2 breast I used 1 can of whole cranberry sauce and 1 wedge of Brie cut and squished into rectangles, I bought more just in case but I ended up only needing 1 of each)
Seasoned with pepper, paprika, granulated onion & garlic and some of Todd's Dirt
Add the Brie
Then the cranberry
Roll it up not worrying about the split because the bacon will seal it and so will the smoke (my wife actually offered to take pictures, FINALLY!)
Same treatment to the other breast
Roll in the bacon weave
Put it on the bacon weave being very careful not to let all of the filling fall out
Wrapped and ready for the smoker
Same thing to the other one
Threw another piece or 2 of bacon on the ends to completely seal and onto the smoker
About 4 hours later with an IT of 165
Let rest, then into the fridge for the next day (Thanksgiving day)
Absolutely Delicious! Served slices and everyone loved it.
Thanks for looking!