Bacon-wrapped turkey

Nope, not accupuncture needles, but toothpicks to hold the bacon in place during cooking.

Dave's improvisation:

1 lb. bacon
1 22 lb. turkey
Baleine coarse sea salt
freshly ground pepper
olive oil
water

Dave followed the basic instructions off of the Butterball website, but got creative with seasoning and fat. Every hour or so he'd add a cup of water to the bottom of the pan to keep the turkey moist via steam.

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Comments

Alaina B. says:

wow. how'd that turn out?
Posted 48 months ago. ( permalink )

mosspink says:

EXCELLENT! Super-moist and we were conspiring about using an onion stock instead of water next year for keeping the turkey moist. As well as this turned out, I think we both bow to the mighty turducken. ;)
Posted 48 months ago. ( permalink )

Dax Manley says:

YUM!
Posted 26 months ago. ( permalink )

Francis1979 says:

Hi, I'm an admin for a group called FastFoodPimps, and we'd love to have your photo added to the group.

If you're into fastfood you might want to check out pimpmyfastfood.com
Posted 20 months ago. ( permalink )

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Taken on November 24, 2005
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