Reid's Turkey 11/22/07

This is the bacon turkey Reid made at his brother's house in Utah on Thanksgiving Day. He got the idea from a friend at work. He first separated the skin from the meat, then put bacon under the turkey skin, directly on top of the meat. Then he wrapped the entire turkey with bacon & stuck in toothpicks to hold it in place & keep the bag from sticking. He cut open the bag about 30 minutes before it was done to brown the meat. I wish I had taken an "after" photo!!

The bacon flavored the dark meat more than the white. It was also good in the sandwiches afterward. (We made one at home after Thanksgiving, too.)

Nothing like the taste of bacon to fatten-up your lean turkey meat!! YUM!