Hello,I dry brined a 12lb turkey last nite.Injected it this morning and rubbed up good.Smoking at 300 for 2-3 hrs depending on when the breast hits 165 and dark meat 170.My question is this:Have you ever smoked a turkey and used bacon strips for flavor/maybe protect the white meat?Im sure the injection will help with moisture loss,thinking the bacon might be over the top - good or bad im not sure.Ive done that in the past but never on a turkey.Thanks upfront.
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It could only improve the flavor, but it probably wouldn't do your turkey skin much good. I like mine crispy and I don't see how it could get that way with bacon on it. I suppose the skin could be removed and cooked separately. I've never tried that, but I hear that some do. -
Mmmmm....bacon! Never tried it, but it sure makes most everything taste better!Comment
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Yea im passing on bacon this time atleast for turkey.Steve made a good point about the skin.Thats important to me as well.Comment
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You might try putting the bacon under the skin. That way it shouldn't affect the skin, but I think I'd try it with a chicken first. Either whole or a piece or two.Comment
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Use bacon grease in the injection instead of butterComment
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Oh man! Question: have you tried it texastweeter?Last edited by FireMan; November 12, 2017, 04:32 PM.
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Bacon grease omg next time for sure.Didnt cross my mind.The grease when loose would be great i think.Thanks for the advice.
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