WildFireEric
Senior Cook
Have any of you come up with a formula for how much bacon to use to wrap a turkey? Should I just put a bunch of strips on it? cover the whole thing? put some in the cavity? use some in the cavity and not use any aromatics (eject the orange and lemon). Does using bacon mean I should squash my plans of using any glaze on it? I don't know if bacon would have a negative reaction with some of the typical stuff you'd use.
One thing I noticed is this bacon has more of an apple smoke smell when raw than it does after its cooked.
So, I'm planning on putting the turkey on my Weber OTS for a few hours at 350 or whatever with a few chunks of Apple like last year. But the bacon is the unknown variable this year. I don't know if it will contribute much smoke, block much smoke, add to the crispy turkey skin, not contribute. I plan on rubbing the turkey down with some olive oil before adding the bacon.
I lifted two pounds out to be safe, but not sure if that's enough.
Thanks in advance for any ideas.
One thing I noticed is this bacon has more of an apple smoke smell when raw than it does after its cooked.
So, I'm planning on putting the turkey on my Weber OTS for a few hours at 350 or whatever with a few chunks of Apple like last year. But the bacon is the unknown variable this year. I don't know if it will contribute much smoke, block much smoke, add to the crispy turkey skin, not contribute. I plan on rubbing the turkey down with some olive oil before adding the bacon.
I lifted two pounds out to be safe, but not sure if that's enough.
Thanks in advance for any ideas.