One of the most popular sandwich creations I came up at my previous job was the inspiration for this turkey recipe. I would combine sliced smoked turkey breast, sun dried tomato pesto, bacon, avocado and Havarti cheese and serve it on sourdough bread. This version puts the sun dried tomato pesto and bacon up under the skin of the turkey before it is roasted and then slowly bastes the bird with the flavors during the cook.
Recommended equipment: ice chest lined with a clean unused trash bag, sharp knives, roasting pan with a rack, dual probe thermometer, jelly roll pan or large roasting pan to cook the bacon, aluminum foil, A-Maze-N Tube Smoker
