Bacon-wrapped turkey

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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Taken on November 24, 2005