I called this a “homestyle” smoked turkey breast because it didn’t turn out the way it was intended. And, sometimes, as in this case, it’s a good thing. Instead of picking up a turkey breast from the grocery store the other day, we ended up with a turkey roast. This is essentially pieces of turkey rolled together in a “roast” and held together by mesh. When my husband opened it up to prep his recipe for a smoked turkey breast, he realized that wasn’t going to work. So, the Homestyle Smoked Turkey Breast was born.
Turkey roast (boneless and skinless, thawed and removed from the mesh)
Your favorite dry rub for poultry (we used Mistler’s on this)
1 stick butter
3 slices bacon
Heat your smoker to 225 degrees. Season all sides of the meat (it will probably be in pieces) with a light dusting of AP seasoning and rub. Place in a large aluminum loaf pan, making sure the thickness of the meat layer in the pan is as even as you can. Cover the top with pats of butter and the 3 slices of bacon.
Put on smoker and cook until internal is 165 degrees. This took about 2 1/2 to 3 hours, but using a meat probe is the best way to go about this.
Remove from smoker when to desired temperature and let rest for at least 15 minutes before removing from the pan and slicing.