It is surprisingly yummy and quick. The other downside is that it requires a few gallons of oil that you are unlikely to find another use for before it goes bad.
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Yes, but I assume you are doing this with a relatively small bird. It’s not uncommon for thanksgiving meals to be a 25lb or more bird. Spatchcocking that is way more problematic than just doing some maintenance during cook time.
Regardless…these are certainly splitting hairs things. So long as its a properly cooked bird and no one tried to boil a few gallons of oil and burn down their house…I am all for ANY other method.
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The most decadent turkey i’ve ever eaten was when one of my previous exes’ dad baked a turkey wrapped in bacon. The meat was tender and juicy, extremely delicious but boy you could only have so much of it because the bacon fat made it really rich.
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Heh. This reminds me so much of myself as a dad of 2 impish little girls.
Even the “Jesus Christ”. That’s how I usually end a scolding session, although I’m trying to be better.
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And an arsonist.
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NOPE FUCKING NOPE! HELL NO! FUCK THAT! NO! NO! NO! NO!
I am sure it was good but I am so absolutely and completely sick and tired of everyone putting bacon on things, wrapping them in bacon, stuffed with bacon, rolled with bacon.
Ostensibly my NO MORE FUCKS TO GIVE are for the bacon.
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Personally i enjoyed it, not much of a fan of turkey to begin with. I don’t hate it, i’m just very indifferent to it so the addition of bacon was welcome. However not something i would want to have again, as i mentioned it was definitely overkill.
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… I’m not alone!
But seriously… This. Every day 
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3rd degree burns vs. deep emotional scarring: it’s a tough choice every parent makes.
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It was until I had leftovers. Then, the smokiness was all I could taste.
Yep!
I need new spatchcocking shears though, because my kitchen is starting to be indistinguishable from Patrick Bateman’s.
Just kidding. Patrick Bateman at least had the sense to throw a tarp over everything.
What’s the matter, tired of the ultra-manly whiskey/bacon/coffee/beard-sweat blend that upscale-ish restaurants everywhere are rolling out to appeal to the ultra-manly* lumbersexual crowd?
*for guys who have never been outside of a major US city
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I’m glad that the BACON EVERYTHING trend seems to have faded away; that said, larding meat that tends to dry out with bacon, caul fat, pork fat, or whatever is a classic cooking technique that was around way before the lumbersexual craze. But I’d rather my turkey taste like turkey.
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I never thought I would copy a link to an Allstate commercial…
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I’ve had fried turkey a few times (I was never the cook) and it’s really good. Done right it’s not oily and all the meat is properly cooked.
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Yep. I love larded meat. Wool hats and flannel shirts and long beards in August, however…
I don’t like turkey, and only eat it on Thanksgiving.
But I tend to agree. On the rare occasions when I eat turkey, I like it with gravy, but the gravy has to go with the turkey, not cover it up.
Steak and coffee, however, are in the “don’t fuck with it” category for me. I don’t put anything in my coffee, or on my steak. That’s just sacrilege.
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I agree so much (if that wasn’t clear above).
I have actually seasoned duck fat or made compound butter and then rubbed it under the skin and inside the cavity for a variety of birds. It is especially helpful for small lean birds like various game fowl. This way you get that fat protection and flavoring and it doesn’t change the profile away from poultry to smoked pork.
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She used ‘the voice’.
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Wait…hold on. NOTHING on your steak (presumably salt and pepper exception)?!
I like butter and rosemary and garlic if its a pan seared steak. Or maybe a compound butter on it while it rests off the grill.
Also…have you ever done a coffee rub for your steak? Now this depends on the cut…but I find a nice coffee rubbed rib eye is so utterly good.
Edit: I owe @Grey_Devil a coke.
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This is the method I am going to try this year. I suspect that the amount of mayonnaise will make up for the oil in the dangerous cauldron.
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