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Old 11-05-2012, 06:45 PM   #12
Found some matches.
Join Date: 05-07-12
Location: Boise, Idaho

I always spatchcock my turkey but with one additional thought. After I cut the bird I skin the bird. Yes, I said I skin the bird, all but the wings. I then put on the rub of choice and cover that with bacon and more rub. Flavor is outstanding and the bird does not dry out at all. Tried this on chicken first and that worked so tried it on turkey. Thanksgiving with a naked bacon turkey is the standard now. Sometimes I coat the bird with spray veg oil to hold the rub in place.
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