• Mark

Bacon Brine???

Well, kind of. This year we experimented with a new method of preparing our Thanksgiving turkey. Instead of wet or dry (my personal favorite) brining we decided to cover the turkey with Bacon.


First up was bacon butter. This is pretty much exactly what it sounds like, uncooked bacon and butter smashed together in a food processor. The resultant spread was rubbed all over the inside and outside of the bird. I added some minced garlic, fresh sage, salt, and pepper in to the bacon butter. This adds some flavor and also helps to keep the bacon in place while it cooks.


I cooked this in our pellet smoker which was pre-heated to 425*. I left it at 425 for 30 minutes to give the bacon a chance to brown up and set in place. After 30 minutes I turned the smoker down to 250* and left it there until the bird reached 160* in the middle of the breast. At that point it was pulled, wrapped in foil and a large towel and allowed to rest for 20 minutes.


Slicing it was no different than normal. The bird was moist and tender. The bacon was crisp and wonderful crumbled on top of the side dishes.


During the course of the year I collected and saved various packs of bacon ends and other packages that couldn't be sold and used that since this was an experiment. On our next turkey I will use normal bacon and document with pictures etc...


I give this 2 thumbs up. I wouldn't make it every year but it is a good recipe to keep in your back pocket and to pull out occasionally.



Thanks, Mark

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