- Apr 20, 2009
- 26
- 15
I have heard that you can use strips of bacon wrapped over a Turkey while smoking to retain moisture, even out cooking of the white/dark meat, etc....is this true and where/how should I use the bacon? Over the breasts, or wrap the legs to prevent burning? When should I remove the bacon?
FYI...I am cooking a 20lb turkey (yes I know it's large)..plan on using Tip's brine & injection, 350 degrees, either breast side up or I have a turkey-sized beer-can style holder...and going to use Apple wood with a little Maple thrown in.
Thanks!
Jason
FYI...I am cooking a 20lb turkey (yes I know it's large)..plan on using Tip's brine & injection, 350 degrees, either breast side up or I have a turkey-sized beer-can style holder...and going to use Apple wood with a little Maple thrown in.
Thanks!
Jason