Bacon-weave turkey breast
Ingredients
Turkey:
- 908 grams boneless, skinless turkey breast
- 908 grams bacon
Injection marinade:
- 1 750 milliliters bottled beer
- 1-1/2 (7.5 milliliters) teaspoon smoked paprika
- 1-1/2 (7.5 milliliters) teaspoon onion powder
- 1 teaspoon (5 milliliters) garlic powder
- 1 teaspoon (5 milliliters) cayenne pepper
- 1 tablespoon (15 milliliters) honey
- 1 teaspoon (5 milliliters) salt
- 1 teaspoon (5 milliliters) black pepper
Special equipment:
- Marinade injector
Directions
Marinade:
- In a bowl combine beer, paprika, onion powder, garlic powder, cayenne pepper, honey, and salt, mix well.
Turkey:
- In a pan, with an injector, inject the turkey breast with the marinate.
- On a sheet of parchment paper lay out eight strips of bacon, slightly overlapping each strip.
- Fold in alternate strips of bacon to create a square weave.
- Place the turkey breast down on the bacon weave.
- Lift the sides of the parchment paper and wrap the bacon tightly around the turkey breasts.
- Flip the turkey over, and carefully remove the parchment paper so that the bacon weave remains on the turkey.
- Place the turkey on a tray, cover and put in the fridge overnight.
- Preheat half of the barbeque to reach a temperature of 400 F (205 C).
- Place the bacon wrapped turkey breast in the barbeque on the unlit side of the grill.
- With the lid closed cook for 30 minutes then turn over, cook for another 25 minutes or until an internal temperature of 155 F (70C).
- Remove turkey breast from barbeque, turn it over, and tent with foil.
- Let rest ten minutes and serve.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
