Has anyone ever wrapped their turkey in bacon? Last year I used a cheese cloth soaked in butter to drape over the turkey so the skin wouldn't get too dark, but I found the cheese cloth would start to actually burn up. Was thinking bacon would do the trick.
It's only a 14 lb bird, so my thought was either smoke the turkey at a low temp (250 or so) and leave the bacon weave on the whole time. OR, smoke with bacon on until the bacon gets crispy, and then remove and give the skin time to get more brown.
Any warnings/advice? Thanks
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