mmmmm, turkey + bacon.

A novel approach to stuffing a bird that I have never seen. I'm not sure why the turkey is coated with butter and bacon or why no other herbs were used on the turkey but hey, I'm no Emeril. Upvote for an interesting roasting technique, although, now that Thanksgiving is over, this video doesn't have legs (er, wings?).

Uhh...I'm actually a trained chef, and I wouldn't recommend some of the stuff in that video at all. First and formost, using that much bacon on a turkey is going to overpower the stock, giving you bacon gravy. He put butter on the skin, that's fine. Add cheesecloth to the skin instead of bacon. Also, add about 3 carrots, a couple of onions, a few celery stalks, and some fresh parsley to the inside of the turkey- that way your stock is already made. I like what he did with the stuffing he made- pretty good idea. I think you should truss the bird as well to prevent the legs from drying out.

As for the wine, adding it to the water while roasting is fine, but adding it to the non-boiling stock is a no-no. When cooking with wine, you want to boil away the alcohol as much as possible. Basically what he ended up making there is bacon wine gravy with a hint of turkey flavor. Also- they do make roasting pans you know. Foil is messy to work with on a large bird.

That's my .02

*dead

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