For one thing, its cooking time is totally opposed to that of turkey. In the oven, bacon cooks way quicker than turkey, resulting in overcooked, dry, and brittle strips. Furthermore, instead of helping the bird develop a golden skin that keeps any flavor locked inside, the strips cover the skin and prevent it from browning and becoming crispy.
Most of the time, covering turkey with bacon does little to make the meat juicy. Instead, it leaves you with a soggy-skinned bird and a whole lot of grease, not to mention a wasted batch of bacon.
Skinless turkey meat is quite lean, and a lower fat content causes it to lose more moisture as it cooks. Moreover, the white meat tends to cook faster than dark meat.
However, there are plenty of other flavorful methods for cooking white meat like turkey. Instead of bacon, try brining, using herb butter, or cooking with flavorful broth.
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