Barding a turkey

This is a little to long for a facebook post, so I'm putting it on the blog.

We have a lot to be thankful for this year. I'm looking forward to a feast with Muv and Pha and Caroline and we will miss Eleanor (in Chicago).

We have a long tradition of cooking too much food for Thanksgiving, even back to over 20 years ago.


This year we will bard the turkey. It's from Cook's Country (byAmerica's Test Kitchen), as have been many of our recent recipes. It's a 19th century technique where you place salt pork (unsmoked bacon) over the turkey breast as you roast it. I can't wait.

Right now is the fun part. I'm checking the timing on all the recipes and working backwards so I know when to start what. All chefs will tell you, the hardest part is having everything ready at the same time.

Let the preparations begin!