It's that time of year again and as usual, the whole month will be dedicated (food wise) to turkey and the different ways it can be cooked on the smoker.  This week it's smoked jalapeño cheddar turkey bombs seasoned liberally with my rub (purchase recipes here).

Thanks to my friend Josh Plummer for the great idea!

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Helpful Information
  • Preparation time: 20 minutes
  • Cook time: 2 hours
  • Smoker temperature: 240°F
  • Meat finish temperature: 160°F
  • Recommended wood: Pecan
What You'll Need

Get the Recipes for Jeff’s Rub and Sauce


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You'll be hard pressed to find another rub or seasoning that tastes this good on so many things and that includes turkey. It's also much lower in sodium than most others. Bottom line: it's a winner!

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

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Step 1: Brine the Turkey Cutlets

Make about ½ gallon of brine to cover the turkey cutlets.

Basic Brine:

  • ½ gallon of cold water
  • ½ cup of coarse kosher salt
  • ½ cup dark brown sugar (optional)

To this recipe you can add fruit juice, beer, wine, hot sauce, marinade, seasoning, almost anything and the flavor will make it's way deep into the meat.

To make the brine: Start by adding ½ gallon of water to a large pitcher. Pour in the salt and stir until the salt is dissolved into the water. Add the sugar and stir once again until it is dissolved.

Add any other ingredients you like and give it one last stir to combine. The brining solution is now ready to use.

Place the turkey cutlets into a bowl or even a zip top bag and pour enough brine over the meat to cover.

IMG_8499-250x167

Seal it up and place in the fridge for 2-4 hours for best results.

IMG_8500-250x167

Once the brining is complete, you will want to discard the brining solution and rinse the turkey cutlets with cold water to remove any excess salt.

Step 2: Season and Stuff

Lay the turkey cutlets on a cutting board or into a foil pan and coat the top and bottom sides with my original rub (purchase recipes here).

IMG_8540-250x167

Place about a tablespoon of diced jalapeño onto one half of the cutlet.

IMG_8541-250x167

A tablespoon of shredded cheddar as well.

IMG_8542-250x167

Fold the cutlet over to finish the stuffing process.

IMG_8543-250x167

Step 3: Wrap in Bacon

Pick up the stuffed turkey carefully with one hand and wrap bacon around the stuffed turkey cutlet so as to hold in the cheese and the jalapeños.

I wrapped mine tight with 2 pieces.

IMG_8545-250x167

Give them another good sprinkle of rub (purchase recipes here) on the outside and they are ready to cook.

IMG_8549-250x167

Step 4: Prepare Smoker

Setup your smoker/cooker for cooking at about 240°F with indirect heat for about 2 hours.

If your smoker has a water pan, use it.

Make sure you have enough dry smoking wood for at least 1 hour but it is ok to keep a light smoke going for the entire cooking time of 2 hours or so.

Once the smoker is preheated and everything is ready to go, the cooking/smoking process can commence.

Step 5: Smoke the Turkey Bombs

Bradley racks or something similar is a great way to transport these and almost anything you cook to and from the smoker.

Place the rack in the smoker or you can lay the wrapped turkey bombs directly on the smoker grate.

Maintain 225-240°F for the entire time and keep a light smoke flowing.

Monitor the temperature of the turkey by using a leave in digital meat thermometer such as the Maverick ET-733 or Maverick ET-735.

You can also check the temperature now and then using a Thermapen. Since these read so quickly, you can open the door/lid, check the temperature and close the door/lid in less than 8 seconds without a significant loss of heat.

When they reach 160°F, they are perfectly done and ready to be taken out of the smoker. It is not uncommon for me to remove them a degree or two early since I know the temperature will continue to rise even after they come out of the smoker due to residual heat.

IMG_8569-250x167

Let them rest covered loosely with foil for about 5 minutes before serving.

Step 6: Serve

After the resting is complete, serve a smoked jalapeño cheddar turkey bomb to each diner with plenty of tasty sides and you'll have a meal to remember.

IMG_8573-250x167

IMG_8585-250x167

Tips/Suggestions

Consider a teaspoon of cranberry relish in the stuffing as well.. a very good addition to give it just a little more Thanksgiving holiday flavor.

While the bacon tastes great, it's main purpose is to hold everything together and to prevent all the goodness from leaking out. As one comedian says, bacon is the duct tape of the food world. I initially considered using cooking twine to hold it together but then twine doesn't taste good and doesn't look as appetizing.

If you are trying to be health conscience (a good thing in my opinion) use fat free cheese and turkey bacon and it will still taste amazing with a lot less fat. You can also use uncured, lower sodium bacon to reduce your salt intake for this recipe.

Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**

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Use coupon code GIVEJOY during checkout


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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
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Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

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I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

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Printable Recipe

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Smoked Jalapeno Cheddar Turkey Bombs

It's that time of year again and as usual, the whole month will be dedicated (food wise) to turkey and the different ways it can be cooked on the smoker. This week it's smoked jalapeño cheddar turkey bombs seasoned liberally with my rub

  • Author:
  • Prep Time: 20 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 mins
  • Yield: 4-6
  • Category: Entree
  • Cuisine: Hot Smoking

Ingredients

  • 1 lb of thin or original sliced bacon
  • Turkey cutlets
  • Brine solution
  • ¼ to ½ cup jalapeno, diced
  • ¼ to ½ cup shredded cheddar
  • Jeff's original rub

Instructions

Step 1: Brine the Turkey Cutlets

  1. Make about ½ gallon of brine or whatever is required to cover the turkey cutlets.
  2. Basic Brine: ½ gallon of cold water, ½ cup of coarse kosher salt, ½ cup dark brown sugar (optional)
  3. To this recipe you can add fruit juice, beer, wine, hot sauce, marinade, seasoning, almost anything and the flavor will make it's way deep into the meat.
  4. To make the brine: Start by adding ½ gallon of water to a large pitcher. Pour in the salt and stir until the salt is dissolved into the water. Add the sugar and stir once again until it is dissolved.
  5. Add any other ingredients you like and give it one last stir to combine. The brining solution is now ready to use.
  6. Place the turkey cutlets into a bowl or even a zip top bag and pour enough brine over the meat to cover. Seal it up and place in the fridge for 2-4 hours for best results.
  7. Once the brining is complete, you will want to discard the brining solution and rinse the turkey cutlets with cold water to remove any excess salt.

Step 2: Season and Stuff

  1. Lay the turkey cutlets on a cutting board or into a foil pan and coat the top and bottom sides with my original rub (purchase recipes here).
  2. Place about a tablespoon of diced jalapeño and a tablespoon of shredded cheddar onto one half of the cutlet.
  3. Fold the cutlet over to finish the stuffing process.

Step 3: Wrap in Bacon

  1. Pick up the stuffed turkey carefully with one hand and wrap bacon around the stuffed turkey cutlet so as to hold in the cheese and the jalapeños.
  2. I wrapped mine tight with 2 pieces.
  3. Give them another good sprinkle of rub (purchase recipes here) on the outside and they are ready to cook.

Step 4: Prepare Smoker

  1. Setup your smoker/cooker for cooking at about 240°F with indirect heat for about 2 hours.
  2. If your smoker has a water pan, use it.
  3. Make sure you have enough dry smoking wood for at least 1 hour but it is ok to keep a light smoke going for the entire cooking time of 2 hours or so.
  4. Once the smoker is preheated and everything is ready to go, the cooking smoking process can commence.

Step 5: Smoke the Turkey Bombs

  1. Bradley racks or something similar is a great way to transport these and almost anything you cook to and from the smoker.
  2. Place the rack in the smoker or you can lay the wrapped turkey bombs directly on the smoker grate.
  3. Maintain 225-240°F for the entire time and keep a light smoke flowing.
  4. Monitor the temperature of the turkey by using a leave in digital meat thermometer such as the Maverick ET-733 or Maverick ET-735.
  5. You can also check the temperature now and then using a Thermapen. Since these read so quickly, you can open the door/lid, check the temperature and close the door/lid in less than 8 seconds without a significant loss of heat.
  6. When they reach 160°F, they are perfectly done and ready to be taken out of the smoker. It is not uncommon for me to remove them a degree or two early since I know the temperature will continue to rise even after they come out of the smoker due to residual heat.
  7. Let them rest covered loosely with foil for about 5 minutes before serving.

Step 6: Serve

  1. After the resting is complete, serve a smoked jalapeño cheddar turkey bomb to each diner with plenty of tasty sides and you'll have a meal to remember.

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

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