I've brined the turkey breast in apple cider, brown sugar, salt, pepper and garlic powder for 24 hours.
Mix the salt, pepper, seasoned salt and garlic powder in a small bowl.
Layout several strips of bacon.
Fold back every other piece and lay a strip of bacon going the opposite direction of your foundational strips.
Repeat this process until you have a nice weave pattern of bacon.
After cleaning your turkey, pat it down to remove any excess moisture. Dust the turkey inside and out with the salt, pepper, seasoned salt and garlic powder.
Roll the turkey in the bacon and adjust the bacon strips until you have adequately covered the turkey.
Place the turkey in a drip pan with a cup of apple cider.
Smoke the turkey at 240 degrees until the internal temp of the turkey reaches 165 degrees. It takes about 20 minutes per pound.
Once an hour baste the turkey with drippings from the drip pan.
Once the internal temp reaches 165 degrees, remove from smoker and let it sit 10 minutes before carving. Enjoy!