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Bacon wrapped Turkey

post #1 of 7
Thread Starter 

My first attempt at smoking a turkey. I figure bacon makes everything better so I wrapped it in bacon.

Small 11.5 pounds fits nicely in the smoker.

6 hours later at 250f with apple wood chips.

I did not smoke it in the pan just used that to move it from smoker into house and let it cool before cutting it.

Have not cut into it yet wife says we have to wait until kids get here :(

post #2 of 7

Maybe you could cut off a wing or something before they get there :biggrin:.

Happy smoken.


post #3 of 7
Looks great, did you leave the skin on??
post #4 of 7
Thread Starter 
It went from cut to gone before I thought about taking a pic. Everyone loved it.
Yes I did leave the skin on and put the bacon over the skin. The problem was the skin did not get crisp at all. We ended up removing the bacon and then the skin before we carved the turkey.
Not sure what would happen if you took the skin off first.
Since this the first time I smoked a turkey I can not say the bacon really added anything other then looks :)
post #5 of 7
Originally Posted by Ron22 View Post

Yeah the bacon will keep the skin from getting crispy. I use bacon on geese but for other birds I put butter under the skin or sometimes inject. I always brine. Then let the skin dry. You can use a fan if you are in a crunch for time. Then I think your using a MES. You are going to have to get the temps up to at least 325° for crispy skin. Since a MES will only go to 275° you can finish in the oven or a grill.

Happy smoken.


post #6 of 7

Keep the Camera next to the bird for those carving shots...:biggrin:

post #7 of 7

I did a bone-in breast for Thanksgiving and I decided to wrap it in bacon as well.  I removed all skin and then put a bacon weave over it.  Bacon crisped up nice, protected the meat / kept it nice and juicy, and gave it a bit of nice bacon flavor, When I sliced it up, it was difficult to keep the bacon with the slice, as the bacon was not bound well or stuck to the meat.  I cooked at 235 along with 4 racks of ribs that I did that day and then had to finish the bird in the oven to crisp up the bacon a bit more and get it up to 155 IT.  Pulled at 155, let rest for 30 minutes and carryover got it to just under 165 IT.  I wouldn't hesitate to do it this way again.



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