First, we took a turkey breast and butterflied the meat so that it could be stuffed with the bacon and pesto filling.
Once butterflied, we brined in a batch of our homemade brine solution.
I always use this brine when I am smoking chicken, turkey, or any thing with wings. It really does tenderize the meat and take out all of those bad juices. I always reference this recipe in my poultry posts. So, I decided to make my life (and yours) easier and make a separate link.
BOS's Chicken Brine:
1 gallon Water
1 cup dry wine
¾ cup Kosher Salt
¾ cup Brown Sugar
2 Tbsp Granulated Garlic
2 Tbsp Chili Powder
¼ cup Orange Juice
⅛ cup Worcestershire Sauce
I placed the turkey breast in the brine and allowed it to soak for about four hours.
As preparation time drew closer, we prepared the bacon pesto filling. For the bacon, I took about a half pound of bacon and cut it into small cube. Then, I browned the bacon until slightly crisp, then I drained the fat. Once this was done, I stirred the bacon into 1/2 cup of basil pesto. Then I removed the turkey breast from the brine, rinsed well with cold water, and patted dry. Then, the breast was stuffed with the pesto mixture, rolled up tight, then tied shut with butchers twine. Then, I lightly coasted the skin with olive oil and seasoned lightly with salt, thyme, and rosemary.