Bacon Wrapped Stuffed Smoked Turkey

by Randy Shannon   –   WTVB

It’s a mouthful to say, and a savory mouthful to eat.  Smoked turkey, stuffed with cheddar and jalapenos, wrapped in bacon and smoked to perfection!

Here’s what you’ll need:

• Turkey tenderloins, or cutlets
• 1 jalapeno, diced
• shredded cheddar cheese
• thin cut bacon
• your favorite rub ( or mine )

Take the tenderloins and flatten them slightly with a meat mallet.  Then prepare the brine.  Poultry has a tendency to dry out in the smoker, so a brine is always a good idea.  I only needed about 4 cups total, so here is the brine I used.

• 4 cups water
• 1/4 cup salt
• 1/4 cup brown sugar
• 1 Tbsp Serrano pepper sauce (which I get at  Oneida Market )

Mix together and pour into a resealable bag.  Add the turkey tenderloins, seal the bag and place back in the refrigerator for 2-4 hours.

When ready to prepare, get your smoker up to temp (240°).  Take the tenderloins out of the brine and rinse well with cold water to remove any excess salt.  Pat dry with paper towel and place on a sheet of wax paper.

Add a layer of rub to both sides of the turkey.  For ease of wrapping, I place two pieces of bacon in an X pattern under the turkey.  Sprinkle the jalapenos on one half of the turkey, then cover with the cheddar cheese.  Fold the turkey over on itself and wrap tightly with the bacon, using toothpicks to hold it in place if necessary.  Add another layer of rub to the outside of the bacon wrapped turkey.

Place in the smoker on full smoke for approximately 2 hours, or until the turkey has reached a safe eating temp of 165°.  I used mesquite wood in my smoker and made sure the water basin was full.  For a little variation, I filled it with some wheat beer I had on hand.

**Full disclosure: My daughter was complaining that it was taking too long, so I smoked it for an hour, then finished it on the grill for about 10 minutes.  I thought it might crisp up the bacon… it did not.

Let the meat sit for 15-20 minutes and serve.