Kitchen notes · a little help before you start
Smoked Turkey with Garlic and Bacon
Smoky turkey and a blanket of bacon make this bird especially inviting to carve. Garlic, sage and onion scent the meat from inside, while the pan juices add another savory layer to the browned breast as it cooks.
- Prep
- 10 min
- Cook
- 480 min
- Original yield
- Serves 15
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork · Turkey
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Start with thawed turkey
Use a fully thawed or fresh turkey and remove the neck and giblets before patting it dry.
2. Keep basting
Baste the turkey with juices from the pan every one to two hours while it smokes.
3. Check away from bone
Insert the thermometer into the thickest part of the thigh without touching bone for the temperature reading.
Get to know the ingredients
Bacon
Lay the strips over the turkey breast before smoking so they cover the outside of the bird.
Garlic
Peel and separate the garlic before adding it to the cavity with the onion, carrots and herbs.
Onion
Quarter the peeled onion before placing it inside the turkey cavity with the other aromatics.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 15. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Smoked Turkey with Garlic and Bacon
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest before carving
Let the turkey sit covered with foil for ten minutes after smoking before you begin slicing.
A little more help as you go
Choose the smoke
Hickory chips or pellets are specified, with apple or cherry wood offered as alternatives for the smoker.
Check the heat
Bring the smoker to 225 degrees before adding the prepared turkey in its pan.
A few questions you might have
What temperature should the turkey reach?
The directions require at least 165 degrees in the thickest thigh area, measured without touching bone.
What wood can I use?
Use hickory chips or pellets, or choose a fruit wood such as cherry or apple for the smoker.
How often should I baste?
Baste with the turkey juices from the pan every one to two hours during smoking.
Where does the bacon go?
Arrange the strips over the outside of the turkey breast before placing the bird in the smoker.
Does the turkey need resting?
After removing it from the smoker, leave it covered with foil for ten minutes before carving.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.