Thaw the turkey breast for 12 to 14 hours on the counter, then place it in the fridge for one full day.

Remove the skin to allow the seasonings to soak in better.

Inject the turkey with jalapeño butter to add moisture and flavor.

Coat the turkey with hot sauce to act as a binder, then season it generously with all-purpose rub, making sure to cover all sides.

Preheat your smoker to 250°F and add apple wood chunks.

Place the turkey breast on the smoker and cook until the internal temperature reaches 140°F.

Remove the turkey and wrap it tightly in foil with 1 stick of melted butter to keep it moist and flavorful.

Return it to the smoker and continue cooking until the internal temperature hits 160°F.

Let the turkey rest for 20 minutes to lock in the juices, then slice it into thick pieces.

Preheat the oven to 400°F.

Line a baking sheet with parchment paper and lay out the strips of thick-cut bacon in a single layer.

Bake for 25 to 30 minutes, or until the bacon is crispy.

Remove it from the oven and wrap it in foil to keep warm until you're ready to assemble the sliders.

Toast the King’s Hawaiian rolls in the oven or on a skillet until they are golden.

On the bottom half of each roll, place a slice of sharp cheddar cheese, followed by a few slices of smoked turkey.

Drizzle a generous amount of homemade ranch over the turkey.

Add another slice of cheddar cheese and a strip of crispy bacon.

Place the top half of the roll on top and brush the tops of the buns with melted butter.

Preheat the oven to 350°F.

Arrange the sliders on a baking sheet.

Bake for 15 to 20 minutes, or until the cheese is melted and the buns are golden.

Remove from the oven and serve immediately with extra ranch on the side if desired.