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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-05-2012, 08:16 PM   #16
Blackened
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isn't the skin quite rubbery due to the bacon?
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Unread 11-05-2012, 08:31 PM   #17
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Oh la la!!! Nekkid bacon turkey!!!!
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Unread 11-05-2012, 08:42 PM   #18
Wampus
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Quote:
Originally Posted by Blackened View Post
isn't the skin quite rubbery due to the bacon?

NO SKIN....hence the "naked" part. He pulled the skin off and replaced with bacon!


porkaholic: I just never considered that. Did you brine at all?
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Unread 11-05-2012, 09:09 PM   #19
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I would have been more than happy to eat that turkey
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Unread 11-05-2012, 09:54 PM   #20
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I've done a turkey before, whole, skin on with thick cut bacon over the breast on my ECB. Brined for 24 hours prior, stuffed with apples and had fresh thyme and rosemary inside.

I left the bacon on until the thighs were about 155-160 so the breast didn't dry out and the skin stayed in tact without burning. I took the bacon off and threw it out (waste of good bacon, but food safety and all...) and finished it off. Everything was done at the same time, and it was tender, juicy and wonderful. Skin was perfect.
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Unread 11-06-2012, 12:58 AM   #21
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Looks great Wampus.. thanks for the pics. Yea, no worries about letting the temp get high on the dark meat. When the breast is to your your target temp the dark stuff will still be moist.

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Unread 11-06-2012, 02:15 AM   #22
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Thanks for the "pron" Wampus!
Good to see those boys do work.
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Unread 11-06-2012, 10:55 AM   #23
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I do not brine the turkey with this method. No skin and the bacon is edible, and delicious. Try it on a chicken first to see if you like this method. Just a note, when you skin the bird the leg/thigh section want to go really limp and move around so you have to deal with that.
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Unread 11-06-2012, 02:27 PM   #24
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Quote:
Originally Posted by MisterChrister View Post
I have no wisdom to offer, but I would FARK that turkey's world UP!!! BTW, I've done lots of chickens, but never done a turkey over fire. Am I safe in assuming that since I have a rotisserie, I should use it rather than just going straight indirect/baffled or spatched? With all other things being equal, will the self-basting rotisserie action produce a superior turkey the way it does my chickens?
I posted this in the Talkin Turkey thread but here it is again.
Weber Sage, Orange, and Clove Rotisserie Turkey
http://www.weber.com/grillout/recipe...isserie-turkey
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Unread 11-06-2012, 06:58 PM   #25
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I have spached the bird and turned it over when I feel like its got about 45 min left.
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