In this recipe, I will show you how to smoke this turkey roast using a little bacon inside the cooking net so that it comes out extremely tender and delicious with a tasty edge that will make everyone say wow with every bite.

Be sure to use my original rub (Purchase formula here | Purchase bottled rub) for that perfect crust!

Helpful Information
  • Prep Time: 15 minutes
  • Brine Time: 4 hours
  • Cook Time: 5-6 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 165°F
  • Recommended Wood: Maple
What You’ll Need
IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

About Turkey Roasts

These can be found all year long in most places where you shop for groceries and meats. They are usually frozen so be sure to allow time for thawing.

I noticed when I went to get these that there are some that are already flavored and seasoned.. I recommend getting the ones that are NOT seasoned or flavored already so you can do your own thing to them.

These roasts are sometimes all breast meat and sometimes they are a mix of white and dark meat.. I purchased the latter.

Most of these are around 3 pounds and will feed 4-6 depending on how hungry everyone is. If in doubt or you have more than 4 eating, it wouldn't hurt to make an extra one.

Thawing Methods

Fridge Method (when you have plenty of time)

Place these in the fridge and it takes about a day to a day and a half to fully thaw.

Cold Water Method (when you need it done in a hurry)

Clean the sink, put in the stopper and run it full of cold water.

Place the wrapped frozen turkey roast into the sink. If it tries to float, place a heavy plate on top of it to keep it submerged.

Change out the water every 30 minutes to keep it cold and in about 3-4 hours, the turkey roast will be thawed.

Remove from Packaging

Remove the plastic net on the outside (if applicable) and then the plastic wrapping.

You will notice that the turkey roast is in a cotton net– leave this be or it will fall apart into pieces (ask me how I know this).

IMG 3435

Rinse the turkey with cold water while holding it by the net.

Important: pull at the net to loosen it from the meat all over. This will make the net easier to remove once it's done cooking.

Wet Brine (optional but recommended)

I often get panicky emails from folks wondering if they should brine the turkey since it's already been brined at the answer: it doesn't hurt anything.

The process they use at the factory is extremely subpar to to the tender loving care you can show that hunk of meat at home. Go ahead and show it a little brining love!

Here's how:

Add ½ cup of coarse kosher salt to ½ gallon of cold water. Mix well until the salt is completely dissolved.

Then add ½ cup of brown sugar (dark is best but light will work). Mix that in until everything is dissolved.

The brine solution is now ready to use.

IMG 3434

I mixed the brine into a 1-gallon tea pitcher and just placed the turkey roast right down into the pitcher once it was ready.

IMG 3437

You can also place the turkey roast into a bowl or even a zip top bag and pour the brine over it if that's what tickles your fancy (whatever that is).

It is important that the turkey roast is submerged in brine. If you use a container that's a lot larger than the turkey roast or if you are doing more than one turkey roast, you may need to make an extra batch of brine.

With the turkey roast submerged in brine, place it in the fridge so it will stay nice and cold during this process.

About 4 hours is all it needs but it will be fine if you need to leave it in the brine all night.

Rinse and Season

When the brining process is complete, lift the roast out of the brine and rinse it really well under cold water to remove any salt residue left on the outside of the meat.

Pat the turkey dry with a couple of paper towels.

IMG 3438

Pour olive oil all over the turkey roast making sure the net and the meat are well coated. Be generous!

IMG 3439

Now season the turkey roast all over with my original rub (Purchase formula here | Purchase bottled rub).

I mean, get the top, bottom, sides and all around really good. This will be the crust and once you slice it, this is a bit part of the flavor. Since it's low in salt, it won't be a problem to be generous with it.

IMG 3442

You might think it's ready for the smoker now.. it's not. We have one more very important step!

Add Bacon

We are going to add a little bacon to the outside to keep things self-basted while it cooks.

Where we place the bacon is determined by how you plan to place it in your smoker.

Hang it up

This is my favorite way to cook these turkey roasts and a smoker like the Bradley Smart Smoker makes this really easy.

There's already a net so it will be easy to hang it and I'll show you how later.

If this is your method, grab 4 thick slices of bacon and stuff it down in the net, right on top of the turkey roast.

IMG 3444 IMG 3446

The bacon will render while it cooks and that bacon grease will run down the turkey roast keeping it moist and will even add some extra flavor.

Lay it on it's side

All smokers will not make hanging easy, if that's your case then you'll want to lay the turkey roast on it's side.

In this case, I recommend placing the turkey roast on a Bradley rack or Weber grill pan then drape the bacon over the turkey roast length wise.

Set Up Smoker

Whether you are using the Bradley Smart Smoker or perhaps the Bradley 4-Rack Digital Smoker or another smoker such as the Pit Barrel Cooker** or a pellet smoker such as the Camp Chef Woodwind, it's time to fire it up and get that heat and smoke going.

**The Pit Barrel Cooker is a unique cooker and because it experiences direct heat, the turkey would need to be removed from the net and either laid on the grate or hung using a couple of the hooks that come with the unit. The bacon would be draped over the turkey in this case.

We want indirect heat at about 230°F.

If your smoker has a water pan, fill it up.

Once the smoker is up to temperature and ready to go, it's time to add the meat to the smoker.

Smoke Time

How to Hang the Turkey Roast

I used a Bradley rack by twisting the end of the cotton net and poking it through one of the holes in the rack.

I then threaded a chopstick through several of the holes in the net to make it secure and hold it in place. You could also use a spoon handle, or even a good strong stick from the yard for this purpose.

IMG 3447

The Bradley rack was then placed at the uppermost position with the turkey roast hanging down.

I placed another Bradley rack just below the meat in case the unthinkable happened and the net did not hold. Leave nothing to chance!

IMG 3451

Laying Flat Method

If you are not hanging the turkey roast, then you can just place the Bradley rack or Weber grill pan or whatever you are using to hold the turkey roast onto the grate of your smoker.

For smoke, I used maple bisquits in the Bradley Smart Smoker. This is a great choice for smoke in any smoker or you can use whatever smoking wood you have available.

I set the smoke time to 3 hours.

You can expect this roast to take about 5-6 hours depending on how cold it is when it goes into the smoker, how often you open the door to peek, how well your smoker holds the set temperature, etc.

Finish and Rest

Be sure to use an accurate thermometer such as the “Smoke by Thermoworks” to monitor the temperature and so you'll know exactly when it reaches it's perfect done temperature. The actual done temperature is 165°F but due to carry over cooking, I recommend taking it out of the smoker at 160°F.

By the way, ThermoWorks released a new thermometer a while back and I am a huge fan– it's called Signals and comes equipped with 4 probes, bluetooth/wifi connectivity, graphing capability via the smartphone app, min/max temperature on all 4 channels and so much more.

Fortunately, the Bradley Smart Smoker comes with 2 meat probes that can be plugged into the controller. You can then set a done temperature on the Bradley app on your smart phone and it will alert you when the meat is within 10°F of being done then again once it's finished.

I double checked the meat with my Thermapen hand-held thermometer and it matched the Bradley probe reading exactly.

IMG 3461

The close-up..

IMG 3462

Let it rest with foil tented over the top for 10-15 minutes before slicing into it.

IMG 3467

Once it's done resting, cut the net, pull the net away from the meat gently trying not to disturb the rub crust any more than is necessary. You can discard the bacon, eat it, feed it to the dog, your choice.

IMG 3476

Slice and Serve

Looks a lot like a ham doesn't it? The net and my original rub together create a beautiful texture.

IMG 3471

Slice the turkey roast as thick as you like and serve immediately with corn, mashed potatoes, gravy, peas, all the good stuff!

IMG 3497

IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff’s Rubs and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce
Jeff's Texas style rub recipe

I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.

Please understand that 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:

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.

Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  –Charles W.

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.

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!
  • The recipes are absolutely amazing!
  • Once you order, there’ll be no more recipe ads in the email version of the newsletter

I REALLY want you to have these.. click on the big orange button below to order these premium recipes now.

Order Jeff’s Rub Recipe n’ Sauce Recipe
I really, really appreciate the support and, remember, if you’re not as happy as a June bug with these recipes, let me know and I’ll issue a quick refund.
Jeff’s Smoking Meat Books

Smoking Meat: The Essential Guide to Real Barbecue – The 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 1000 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition


Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Amazon | Barnes & Noble

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at, use THIS LINK to get there and we’ll get a small commission off of what you purchase.

Thank you in advance for using our special link:

Printable Recipe

IMG 3471 1000x667
Print Recipe
5 from 3 votes

Smoked Turkey Roast with Bacon

In this recipe, I will show you how to smoke this turkey roast so that it comes out extremely tender and delicious with a tasty edge that will make everyone say wow with every bite.
Prep Time15 mins
Cook Time6 hrs
Course: Entree
Cuisine: Hot Smoking
Servings: 4 -6
Author: Jeff Phillips


  • 3 lb turkey roast (feeds 4-6)
  • 1/2 gallon Brine solution (recipe below)
  • 2 TBS Olive oil or vegetable cooking oil
  • 1/4 cup Jeff's Original rub recipe
  • 4 slices 3-4 slices of thick cut bacon


  • Remove the turkey roast from it's plastic net and packaging but leave it in the cotton net. Rinse the meat, net and all, under cold water.
  • Set the roast aside and make a brine solution of ½ gallon of water, ½ cup coarse kosher salt and ½ cup brown sugar. Mix well until everything is dissolved.
  • Place the netted roast down into the brine and place it in the fridge for 4 hours. After 4 hours, remove the meat from the brine and rinse well under cold water. Pat dry with a paper towel.
  • Pour olive or vegetable oil all over the roast making sure it is well coated. Sprinkle Jeff's original rub onto all sides of the roast-- be generous.
  • Place 3-4 pieces of bacon into the net if you are planning to hang it in your smoker or place the roast on a rack with the bacon draped over it if you plan to cook it on the grate.
  • If hanging on a Bradley rack, push the net through one of the holes and thread a chopstick through to hold it in place. You can also use a spoon handle or other similar object.
  • Set up your smoker for cooking at about 225°F with indirect heat.
  • Place the meat in the smoker and close the lid/door. Keep the smoke going for about 3 hours.
  • The turkey roast should take about 5-6 hours to reach 160°F at which point it should be removed and allowed to rest for 10-15 minutes with foil tented over it.
  • Once rested, cut the net and carefully remove it from the roast. Slice the meat as thick as you like and serve immediately with mashed potatoes, corn, peas, gravy and all of the fixins.
  • Enjoy!