Baturk’n (Ba-turk-in) (In the fine tradition of the TurDucken)
I had this flash of insight sometime in the summer. Wrap cornbread stuffing, with a boneless turkey breast, wrap that whole thing with bacon, and smoke it.
So last night I spent from 2 to 6 in the morning hacking up a lung. It even felt like I was drowning in my lungs, fun fun fun. I decided to stay home from work and spare everyone there the misery. That and my boss gets very angry when I show up with anything that resembles a cough.
I had bought the turkey breast for this experiment with the groceries to go camping last week, and had completely forgot about it until after dinner when I realized that it needed to be cooked and cooked soon. So I went to the store and got a box of stovetop cornbread stuffing, and some good bacon (you know the stuff that they keep behind the glass).
1 turkey breast de-boned (I left the skin on, but I think that was a mistake. I will try again)
1 pound of Bacon
2 cups of cornbread stuffing (ps I know that stuffing is evil. However, even AB has granted exceptions to that rule. This is one of those)
Mix the stuffing so that it is pretty dry, but will not fall all over the place when you start to roll the turkey around it. Roll the turkey around the stuffing and wrap in bacon. Tie everything in place or use skewers to hold everything together. Place in smoker (I used mesquite, but I bet apple, hickory, or any fruit wood would be best) @ 275 to 325 degrees and cook until internal temp is 155 about 2 1/2 hours. Remove and let rest 10 to 15 minutes. Cut and love.
PS I feel pretty good today. I don’t know what was going on last night.