A Bacon Lover's Bird! page

[demuralist]

Turbaconducken (Turducken Wrapped in Bacon)

[Tneah]

I think that's tooooo much bacon. I can't imagine that the bacon didn't overpower the whole dish.


I'm making a turducken this year. I'm still trying to figure out what I'm going to use between the meat layers. I have some ideas, but are the stuffing layers a must?

[demuralist]

I posted this as a joke basically, it is way too much bacon for me!

Never made one, so I am clueless, sorry.

[IvyBlue]

It does give me an idea, layering salt pork over the turkey for most of the cooking, but of course it's not my bird next week and one cannot mess w/ tradition. The dry tasteless turkey breast that is. At least I have the dark meat mostly to myself.

[demuralist]

I have only cooked maybe 5 whole turkeys in my life, but I find a brined bird cooks quite moist. Also have done one that went straight from freezer to oven (Carolina brand I think) and it was very good. Of course I don't follow the temperature standards and let mine finish its cooking outside the oven so as not to over bake it.

p.s. I just remember that once my dad put herb stuffed mushroom caps under the turkey skin and it was fantastic as the mushrooms create moisture, of course it looked like it had a disease!