Bacon Wrapped Wild Turkey Recipe

Jalapeño, cream cheese, bacon, and wild turkey…. what more could you ask for? Throw away your boring turkey recipes and switch it up with this mouthwatering Bacon Wrapped Wild Turkey!

Ingredients

• 1 Wild Turkey Breast
• 2 lbs Thick Cut Bacon
• Meat Church Bird Baptism Poultry Brine
• Chachere's Roasted Garlic Herb Injectable Marinade
• Kosmos Q Dirty Bird Dry Rub
• 2 Jalapeños
• 8 oz Cream Cheese

Tools

• Traeger Ironwood Series 885 Pellet Grill

Instructions

1. Thaw turkey breast.
2. Mix 1 gallon of water with the Meat Church Bird Baptism Poultry Brine. Brine for 24 hours.
3. Rinse off the brine to avoid the meat being too salty. Pat dry with paper towels.
4. Inject Chachere's Roasted Garlic Herb Injectable Marinade approximately every square inch using about 1/2 injector of marinade. This helps retain moisture in the bird.
5. Season both sides of the bird generously with Kosmos Q Dirty Bird Dry Rub.
6. Time to create a bacon weave. Begin by laying down a layer of bacon in vertical rows, about the length of the turkey breast. Fold over every other piece, lay down a piece of bacon horizontally, and fold the vertical piece down over the horizontal strip. Fold back the opposite vertical pieces of bacon, and repeat the previous step. Continue this method of weaving the bacon until you reach the bottom. See video for demonstration.
7. Finely chop jalapeños and mix with a package of room temperature cream cheese. Add 1 TBSP of Kosmos Q Dirty Bird Dry Rub or to your desired level of spice.
8. Spread the cream cheese mixture evenly on the bacon weave.
9. Place the bird on top of the weave and cover it completely with the weave. Use toothpicks to secure the bacon to the turkey.
10. Fire up the Traeger to 225° super smoke, throw on the wrapped bird and cook for approximately 2 hours. For the final hour, increase temperature to 375° and cook until an internal temperature of 165° and bacon is done.
11. Take off Traeger and enjoy!