Today I am introducing to you the bacon wrapped smoked turkey tenderloin which is lean, smokes beautifully and is a great cut for the holidays or any day.
Provided by: EasyRecipesCooking.com
Total time: 2 hours 55 minutes
Prep time: 25 minutes
Cook time: 2 hours 30 minutes
|2 turkey tenderloins|
|1 lb bacon or about 12 slices|
|1/2 cup Jeff’s original rub|
|Turkey brine recipe ((below))|
- To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
- Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
- Place the mixture in the fridge for several hours to cool.
- To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
- Stir the mixture until the salt is dissolved.
- Add the cooled mixture from the fridge into the brine and stir to combine.
- Place the turkey tenderloins into a plastic bowl or zip top bag and pour the brine over them to cover.
- Place the container with the brining turkey into the fridge for at least 4 hours or overnight.
- When the brining is complete, rinse the turkey under cold water to remove any residual salt and discard the brine.
- Season the turkey with Jeff’s original rub then wrap the entire tenderloin with bacon. This will take approximately 4-6 pieces of bacon.
- Season the outside of the bacon wrap with Jeff’s original rub then place the wrapped tenderloins onto a Weber grill pan, Bradley rack or cooling rack and it is ready for the smoker.
- Setup your smoker for cooking at about 240°F using indirect heat and cherry wood for smoke.
- When the smoker is ready, place the meat into the smoker and close the lid or door.
- Let the turkey smoke cook until it has reached 165°F in the thickest part.
- Remove the turkey from the heat and allow it to rest under a loose piece of foil for about 10 minutes.
- Slice and serve.