Bacon-draped smoked turkey breast w/maple-honey mustard glaze

Quick and simple. Cook at 225°F to 140° internal, then kick up to 350° to finish and crisp the bacon. Apply glaze every 5° in temp rise until you reach 160°. Let rest for 30 minutes lightly tented. Then enjoy!

Notes: 1) Remove the skin. I personally dislike poultry skin and is why I like this recipe. The bacon becomes your skin, adding flavor and locking in moisture. 2) Before draping bacon, use your favorite poultry rub. I keep mine on the mild side so I can let the glaze flavor do it's thing. But I have been thinking about a Cajun rub to give it a bit of kick. 3) Glaze is simple: 1/2 C maple syrup, 3 Tbsp mustard (I go with ground mustard, not Dijon, again to not over power the maple), 2 Tbsp honey, and I like also to mix in a couple tablespoons of McCormicks brown sugar bourbon seasoning (but could just as easily be kosher salt and garlic powder). 4) I said simple, and I mean it. No pre-prep on the turkey breast at all. No brining, no injections, nothing. Still comes out moist and flavorful.