Bacon-Wrapped Turkey Tips
What are the benefits of a bacon-wrapped turkey?
There are many benefits to making a bacon-wrapped turkey. Bacon does not only give the turkey unbelievable flavor, but it keeps the bird juicy, too. You don't even need to brine or baste the bird. Get more cooking tips with our guide for how to cook a turkey
How do you make a bacon weave?
Making a bacon weave
isn't as difficult as it sounds. First, lay down your pieces of bacon, side by side, on a piece of parchment paper. Then, fold down every other piece of bacon (starting with the second piece) about two inches. Place a strip of bacon perpendicular to create the top row, lining up the top edge with the tops of the unflipped strips. Once the top row is in place, unfold the flipped strips back to their original setting. Starting from the bottom, fold up every other piece of bacon, beginning with the first strip. Put the second row of bacon into place and unfold the flipped strips. Continue folding up from the bottom with alternating columns of bacon: fold them up, place the new row and unfold the strip to create a pattern. When you’ve placed the last row, trim off the ends so the weave is perfectly square. Congrats, you've made your bacon weave!
Can you wrap the turkey in advance?
No, we don't recommend wrapping your turkey in advance. There's a chance that the bacon could either fall off or dry up a bit (and that's a chance we are not willing to take!). The butter used to adhere the bacon to the turkey could also harden in the fridge—causing the bacon to slip off.
What is the best bacon to use for this bacon-wrapped turkey recipe?
We recommend using thick-cut bacon for this bacon-wrapped turkey. Thick-cut bacon will cover the whole bird and creates a tight lattice. Plus, it'll hold its shape when cooking.
How do you carve a bacon-wrapped turkey?
Carving a bacon-wrapped turkey is no different than carving a traditional turkey
. Just make sure you are careful while cutting so you keep the beautiful bacon weave intact. Research contributed by Sarah Tramonte, Taste of Home Associate Culinary Producer and Christina Herbst, Taste of Home Assistant Digital Editor