Melody’s Bacon Wrapped Smoked Turkey

Spice Rub

Turkey ingredients

Gravy Ingredients

Brine Ingredients

This has become a Thanksgiving and Holiday tradition at our house. You don’t have to brine the turkey, but if you want to, brining instructions are included at the bottom of the recipe.

Make the spice rub

1. In a small bowl, mix all the spice rub ingredients, breaking up any clumps of brown sugar.
2. Prepare your grill or smoker and set it up for indirect cooking over low heat (275°F).

Prep the turkey

1. Rinse and dry the turkey; discard the brine [if using].
2. Rub the inside of the body and neck cavities with 2 Tbsps of the vegetable oil, and then sprinkle each cavity with 1/2 Tbsp of the spice rub. 
3. Put the onion pieces inside the body cavity.
4. In a small bowl, combine the 4 oz softened butter with 1 Tbsp of the spice rub.
5. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Using your fingers, spread the butter mixture directly on the breast meat, being careful not to tear the skin.
6. Tie the legs together with twine. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath them.
7. Rub the outside of the turkey with the remaining 3 Tbsp vegetable oil, then the honey, and then 3-1/2 Tbsp of the spice rub.

Cook the turkey

1. Put a flat wire rack inside an 11″ x 14″ (or similar) foil-lined roasting pan. You can make a beautiful ‘bacon weave’ as shown in the picture or simply line the rack with enough bacon slices to cover the turkey. Put the turkey breast side up on the bacon and then lay enough bacon slices across the top of the turkey to cover it, securing the slices with toothpicks. (It’s okay if the sides of the turkey aren’t entirely covered.)
2. Smoking time will be determined by the size of the turkey and your smoker’s temperature.
3. About halfway through your cooking time, when the bacon is dark you can remove it and generously season the turkey with all but 1 tsp (which will be used for the gravy) of the remaining spice rub.
4. Put the butter slices on top of the breast and thighs and continue smoking, spraying the turkey with the apple juice and rotating the pan every 30 minutes, until the temperature in the center of the breast registers 165°F. If at any time the turkey becomes too dark, loosely tent it with foil. 30 minutes per pound is about right.
5. Remove the pan from the smoker. Transfer the turkey to a serving platter or cutting board and loosely tent it with foil. Let the turkey rest for at least 30 minutes.
6. Remove the bacon wrap from the top of the turkey; enjoy it as a treat, or at tomorrow’s breakfast, or discard.

Make the gravy

1. Add some flour into a small jar with the cold milk and shake vigorously to make a roux.
2. Whisk the flour/milk roux into the turkey drippings and cook, whisking constantly, for 2 minutes.
3. Add the remaining 1 tsp spice rub and cook, whisking, 1 minute more.
4. Gradually whisk in more drippings or broth into the skillet until smooth, and then bring to a simmer.
   • Turkey drippings make for a rich delicious, slightly smoky flavoured gravy… warning not low calorie! But that bacon fat combined with turkey juices is delicious
5. Simmer until the gravy barely coats the back of a spoon, about 5 minutes. Season to taste with salt and pepper.
6. Carve the turkey and serve with the gravy.

If you like to brine your turkey, you can add in the following steps: 

The turkey can be brined 2 days ahead, then removed from the brine, patted dry, and refrigerated for up to 1 day, covered with plastic wrap.

Make the brine

1. Combine all of the brine ingredients below and 8 cups of water in an 8-quart pot; bring to a boil over high heat, stirring occasionally.
2. Remove from the heat, cool to room temperature, and then refrigerate until cold.

Brine the turkey

1. Put the turkey breast side down in a pot or tub large enough to hold it and the brine.
2. Add the brine (the turkey will float, but that’s OK) and refrigerate for at least 6 hours and up to 20 hours.