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Discussion in 'Poultry' started by mfreel, Jan 8, 2014.
Or would the bacon keep the smoke from hittin' the bird?
Sure you can, would be just like a fatty, but with a turkey. You might not get as much smoke, but you'll certainly get some. Not sure how the skin of the bird would turn out.
Cute idea but in my opinion it's a waste of bacon, turkey and time. A properly prepared and smoked turkey will be moist and delicious. Save the bacon for breakfast.
Sorry of that sounded kind of abrupt. I can see the allure and it does look kinda cool. I just happen to really like traditional turkey, but if you really like bacon, then I say GO FOR IT!! And put pictures up.
We did this last year. It was awesome! The bird had both bacon and smoke flavor, not one regret!
this just gave me an idea..make a small bacon weave and put it under the skin of the turkey...think of it like an undershirt. This way you get the crispy skin and bacon/turkey flavor....
i might have to try this!
The problem I see, is that image shows a stuffed turkey, which is a big NO NO in the smoked turkey world of things. Eliminate the stuffing, brine the bird, then wrap but some loving spices under the skin and on the skin, then wrap in bacon, that would be allowed.
Good Call! Never stuff a Turkey you plan to smoke...JJ
If you do a high temp smoke you can stuff a turkey. If you you do low and slow it's a NO NO!
, way too much time on your hands. But at least their not idle...
The Hot Smoke 325°F will get the stuffing over 140 in 4 hours but the risk of the breast meat drying out before the center of the stuffing gets to 165° is high. Besides my family is all about the brown crispy part. Baking in a Jelly Roll Pan gives lots of surface area for crispy goodness and the bird gets done quick and juicy...JJ
How is it different then cooking in the oven stuffed at higher temps? I've done a couple high temp turkey smokes stuffed and never had a problem with the breasts drying out. I would assume that with the bacon on there as a shield and all the fat dripping there wouldn't be mush risk of a dry bird. Maybe some overly brown bacon though!
It's not different and I am not saying it can't be done , just that the risk of dry meat is higher. Lots of folks are successful but that is dependent on the size of the bird, whether it is Brined, covered in Bacon, the amount of basting and the density of the stuffing. Just more to consider and not as fool proof as smoking and un-stuffed bird...JJ