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Wrapping with bacon?

Skkyhawke2Skkyhawke2 Posts: 8
edited November 2011 in Poultry
Friend of mine cooks turkey and wraps it in bacon.
Says he does roast chickens same way.
Seems internal temp of bird is not out of question obtaining.
How do you achieve this and get the chicken skin adequately cooked and not burn the bacon?
Low and slow, ok.
Still seems they bird would not be cooked on out side.
Any one tried this?
Many thanks.


  • stikestike Posts: 15,597
    edited November 2011
    if the meat gets cooked, the skin would have to be cooked too.  the heat can't jump over the skin and only cook the meat.

    but you won't have crispy skin, since the bacon keeps it from drying and then browning.

    any method  (low/slow, or spatchcock at medium heat, or roasted at higher heat) will cook eberything including the bacon, without burning it. 
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    yes.  that part about not being able to cook the interior without first cooking the exterior is a little known nugget.  glad to help
    ed egli avea del cul fatto trombetta -Dante
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