Kaido
Elite Member & Kitchen Overlord
- Feb 14, 2004
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I've actually developed a technique where I lightly stuff the turkey with citrus peels, carrots, onion, parsley, celery, and some other stuff, then I wrap the top of the turkey with thick bacon, cook it at 450 for 30 minutes or so, then turn it down to 275 and cook for 12-14 hours (I do 2 turkeys at a time, 1 can probably go for 10-12 hours).
It's the same technique I use for barbecuing, and the result is a a super juicy, rotisserie style turkey that is self basting from the bacon. No need to brine at all.
Hmm, I may give that a go this time. 12 hours huh? How big is your turkey? I have a small 12-pounder this year.