Step 1

Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Coat all sides, turning as needed.

Step 2

Use 3 strips of bacon and wrap it around the middle of the turkey breast. I usually place a piece around the very middle, then one on either side. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Use the 2 remaining strips of bacon to cover any parts left exposed.

Step 3

Turn on your smoker and set the temperature to 250 degrees F. Insert wood pellets. I like to use cherry wood.

Step 4

Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F.

Step 5

Transfer turkey to a baking dish and cover with foil. Let turkey rest somewhere warm for at least 45 minutes, but preferably an hour.

Step 6

Remove the bacon and throw away. Slice turkey and serve with a side of gravy and cranberry sauce, if desired.