That photo has been posted on a number of websites and shared on facebook. Is it yours?

~Ann

would love to know if there was a real way to cook the turkey and coordinate the bacon to crispy perfection. Seems at odds.

Live Strong and Mother Earth News had recipes, gads!

When posting a photo that isn't your own, it is nice to give either a link or at least credit to the photographer.

This photo belongs to Echoforsberg.

Here is a link that might be useful: Bacon wrapped Turkey

I agree, Ann, although these days between emails, social media, etc. it's not always obvious to find the source. And now with people "pinning" stuff it seems to be getting worse. Look at the Cranberry Lemon cookies from the other thread today. Google that one and there's a whole bunch of people on a first name basis with "Gail", and who knows where she got it from!

As for the turkey - seems like a good canditate for deep frying.

FOAS, I know that is true especially when it comes to recipes. But when it comes to photos, I don't think other people's photos should be posted unless credit is given.

I don't mind if my photos are used, as long as credit is given.

~Ann

pull ur heads out

"pull ur heads out"

?

I slathered the turkey I cooked this Thanksgiving with bacon at the request of the hostess. The turkey was quite over cooked (I assume the roaster was not properly calibrated) but was quite edible and not dry at all. Perhaps the bacon helped.

I did NOT do this elaborate bacon fabric, however.

Eileen

...out of ur a*s... I presume.

I don't know how exactly I feel about the artist's rights. In this day, I feel the best is a watermark on the photo as people will share indiscriminately.
Anyway, I bet that turkey wasn't dry!

There are people making lots of money defending intellectual property rights. Gone are the days where music files could be shared openly. Musicians now protect their property...and photographers do too...amateurs will be next.

"pull ur...etc"?? Really Fruitcake? How classy.

" ---would love to know if there was a real way to cook the turkey and coordinate the bacon to crispy perfection. Seems at odds. ---"

I think it is totally possible to achieve perfection of this odd couple marriage.

First cook the turkey to your prefered doneness. Then freeze the turkey partly.

Use partly cooked bacon, but not crispy cooked bacon to do the wrapping of the half frozen turkey.

Put the whole thing into a 500F preheated oven until bacon is crispy, then turn the heat down to around 150F to heat up the entire turkey.

dcarch

Deep frying a bacon wrapped turkey will produce a perfectly cooked turkey with a crisp bacon wrap.

Linda, how does one keep the bacon on the turkey?

"--Linda, how does one keep the bacon on the turkey? ---"

And how not to lose all that bacon flavor to the frying oil?

dcarch

Tooth picks will hold the bacon on the turkey....but you don't "rassle" a turkey around in hot oil like on a grill....you just lower and let it bubble. any breading stays on whatever you fry, and I'll bet the bacon will to....with a little aid from a few toothpicks.

As for the flavor....seems to me that the bacon in that picture is a gracious plenty....the loss of a little of the smoke flavor would be a good thing.Do you lose the fish flavor in the cooking oil? or the onion flavor?...how about the chicken flavor? is that lost in the oil?

Even if you have cut up some bacon to use for flavoring or to start a beef stew.....you still know it's a piece of bacon when you find it in the garlic, beef and red wine flavored gravy.

If you are really bend on deep frying a bacon wrapped whole turkey, Which as far as I know, not too many people have done it. ( seems to me you need 3 lbs of bacon).

I don't think toothpicks can hold on to all the bacon rashes. Bacon shrinks a lot after cooked, and will pull all the toothpicks out in no time. I would use strings instead to tie all the bacon and fry.

I think you will give up most of the bacon flavor into the oil.

When you cook bacon, you get bacon liquid, which has a lot of flavor, and you get bacon oil which is also flavorful both will be gone into the frying oil.

I know people do deep fry turkey drumsticks bacon wrapped. I think you will be eating crispy bacon, not much bacon flavored turkey.

dcarch

Deep frying a whole turkey wrapped in bacon?????? My nephew frys whole turkeys often. He told me once he figures 3 to 4 minutes per pound of turkey. So an average 12 lb turkey would take approx. 36 to 48 minutes to deep fry.

Even at 36 minutes in 350 degree oil I would think the bacon would be black/burned and the oil would taste burned.

Just a guess and I have no intention of testing it out.

I have no intention of testing it out, either, but evidently it can be done.

Nowhere as neat as the picture above, but definitely deep-fried and seemingly held together with toothpicks.

Here's a video of an idiot making one, while making the mistakes that gives deep-frying turkey a reputation for being dangerous. Unfortunately he doesn't show the finished product, but the caption promises that it was awesome.

Here is a link that might be useful:

As much as I like bacon - yuk.

To me, the picture shows the impracticality of using toothpicks to attach bacon to a turkey for deep frying. Use strings. Easier and should work better.

To go back a little. The idea of baking a turkey with bacon is a good one. Wrapping the turkey is just an aesthetic technique.

Baking a turkey with salted pork is a classic recipe. The fat and the juicy from the salted pork braising the turkey while baking, then mixed with turkey fat and juice drippings, you can imagine, will make a very enticing roux.

Now imagine the same thing, but instead of salted pork you use bacon to add that extra layer of smoky-ness in the roux. Spectacular!

All that is lost and wasted when you deep fry a bacon wrapped turkey.

dcarch

When you deep fry a turkey you have no drippings for gravy.
It's rather like sous vide but without the plastic bag, using hot oil instead of water.

dcarch, I agree that your way sounds like it would be a nicer presentation and might add a little flavor to the turkey. I happen to like deep-fried bacon and hear great things about deep-fried turkey, so that's what made me think of this method. You can make it any way you'd like, but I think I'm going to give this one a pass!

Clicking through the photos on the link, it looks like they roasted it which actually burned the bacon. Then they removed the bacon before slicing the turkey.

So... I'm guessing the bacon got tossed after imparting its flavor to the turkey... but did the turkey acquire a burnt bacon flavor?

FOAS, you and I both agree that deep frying a bacon wrapped turkey is a method that you and I will not be trying.

LindaC, "When you deep fry a turkey you have no drippings for gravy.
It's rather like sous vide but without the plastic bag, using hot oil instead of water."

I am totally confused that you think deep frying is similar to sous vide. The two methods have nothing to do with each other, as far as I know.

Whenever you sous vide any meat you do get juice from the meat in the bag. I got about one quart of great juicy from each sous vided turkey. The juice gels nicely in the refrigerator. There is very little fat in the juice because at 150F the fat was not rendered much, and that is good for the next step of sous viding a turkey. Typically after you sous vide a turkey, the next step is to roast at a higher temperature to brown the skin, that's when you get the fat rendered for making the roux.

Dcarch
{{!gwi}}

Love the way this thread morphed but whatever happened to Dr. Fruitcake??

Ha ha Seagrass, I was thinking the same thing and also that's why I hang out here.

I've never deepfried a turkey and I don't think I'll probably ever wrap one in bacon, but I can tell you that I've been to a couple of local restaurants that deep fry their bacon.

It still tastes like bacon but seems kind of a waste of both the bacon and the fryer oil. I have a couple of guys in the family that swear by the method, though, and say it's their favorite way of cooking bacon.

Since it still just tastes like bacon to me, I can vouch for the fact that you won't lose all the bacon flavor into the oil, but I can't say much else about it.

Annie