Bacon-weave turkey breast

By Spencer Watts
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SERVES
8

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:

  1. In a bowl combine beer, paprika, onion powder, garlic powder, cayenne pepper, honey, and salt, mix well.

Turkey:

  1. In a pan, with an injector, inject the turkey breast with the marinate.
  2. On a sheet of parchment paper lay out eight strips of bacon, slightly overlapping each strip.
  3. Fold in alternate strips of bacon to create a square weave.
  4. Place the turkey breast down on the bacon weave.
  5. Lift the sides of the parchment paper and wrap the bacon tightly around the turkey breasts.
  6. Flip the turkey over, and carefully remove the parchment paper so that the bacon weave remains on the turkey.
  7. Place the turkey on a tray, cover and put in the fridge overnight.
  8. Preheat half of the barbeque to reach a temperature of 400 F (205 C).
  9. Place the bacon wrapped turkey breast in the barbeque on the unlit side of the grill.
  10. 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).
  11. Remove turkey breast from barbeque, turn it over, and tent with foil.
  12. Let rest ten minutes and serve.
  13. Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

 

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