Deep Fry this and serve a little bit of heaven at your Thanksgiving table!
About Dave Miller
Dave Miller is the senior pastor of Southern Hills Baptist Church in Sioux City, Iowa, and editor of SBC Voices. He served as President of the 2017 SBC Pastors’ Conference. He is a graduate of Palm Beach Atlantic and SWBTS. He has pastored churches in Florida, Virginia, and Iowa. Twitter
Sorry, folks, the beauty of this moved me so much, I had to share it with you!
This will either kill you from sheer delight, or perhaps from clogged arteries, but it is certainly worth it.
Did it come with a set of instructions on how to convince your wife that this is the year to try Bacurkey for Thanksgiving?
If you are the man of your home, you will just tell her and she will willingly submit!
That is a beautiful turkey, Dave. Cook three more. I am bringing my whole clan to your house for Thanksgiving.
Dave,
That picture is wrong, that is sin if I’ve seen it.
I think it is everything that is right in this sinful world.
I saw this on Facebook a few minutes ago so I of course put it on my wall.
I don’t know about the instructions Chris, but I do think it comes with a gurney and an oxygen tank/mask.
I am shocked.
Shocked.
But after some thought, this bacon-feathered bird looks more appetizing than the molded tofu turkey my daughter is planning to serve on Thanksgiving . . . ummm, my husband and I are not vegetarians and normally we would try it to please her, but this is just ‘too much’.
Take a look, if you dare:
http://www.tasteodyssey.com/wp-content/uploads/2008/11/tofurkey.jpg?cda6c1
Ugh. I actually like a different form of soy that originated in Indonesia called Tempeh. It has more texture and can be fried (in vegetable oil if so desired) and has much more pleasant, meat”ish” texture depending on how it’s made and cooked.
I’ve honestly never understood the point of faux foods. If you’re swearing off food, swear it off and be consistent…
I’m absolutely positive the deep friend “turbacon mignon” would take a couple of tries to get right. Better start early!!
Tofu is an abomination against nature.
Turkey and bacon are both 100% natural – I’m more of a natural foods kinda guy.
God made the stuff that goes into tofu, hence it is all natural. Just like ice cream and hot dogs.
That is heresy, Chris. You are a semi-vegetarian.
God has a good purpose for all things, including tofu.
Tofu is not even a natural act. Therefore it cannot be a natural food.
Processed meat is a natural food. It is made out of meat and meat has processed since Cave man days.
The only difference between processed meat back in Cave man days and Post modern man days is the cave man could not write big words like dextrose, sodium erythorbate, and sodium nitrite.
When one Cave man asked another Cave man; “What’s ‘at in tha soup, Barney?” Barney replied, A big bird and other stuff, Fred.”
Therefore Potted meat, Spam, Souse meat, and Vienna sausage is all natural food and real good stuff for fishin’ trips.
Which brings up another issue. No self respecting grown man would take tufu on a fishin’ trip. That ain’t natural either.
Tofu is lard flavored jello, but it is a pretty natural food.
I don’t hate it in Asian food, but that is where it should stay.
Otherwise it’s just hippie food.
“Molded tufu turkey”??????
If children are involved in this Thanksgiving meal, all the adults at the table should be arrested for child abuse.
If the Pilgrims had tried to feed the Indians a tufu turkey, the Creek Indian War would have started a lot sooner and the Americas would still belong to Native Americans. All the Europeans would have become part of the dinner menu.
Now, CB, only a few Native Americans out in the Southwest every practiced cannibalism. The rest were pretty much followers of the Great Spirit…and some of them were converted to Christ by the Spirit before the Gospel arrived. Cf. A Master’s Thesis at Ball State University in the 60s by Stanley Phillips. One in my m3emory was pastor of the FBC of Wabash Indiana for 40 years, and he gave witness that the Great Spirit converted him out in the woods before the preachers ever came on the scene and that he immediately recognized the Jesus they preached as the one to whom the Spirit had converted him.
James,
Don’t mess up a good story. Besides, Ball State is not even in the SEC, so what good is a Master’s thesis from there anyway?
Lastly, you say that cannibalism only occurred in the Southwest. I say, How do you know that? James, the cannibals would deny their being cannibals when the cops showed up. Those witnesses who would have testified to cannibalism having occurred never came back from dinner.
Well, CB, I do remember about the Donner party. So I guess White folks can and do fall prey to this kind of hunger, The fellow who wrote that thesis was the only speaker invited to celebrate Gordon Clark Day at that Presbyterian University (I can’t think of its name right now). And the answer to all your ruminations is research, research, research, and reading, reading, reading in depth and detail, plus exposure of many years of experiences of all kinds. Poor Bama boy. One of my roommates at ETBC had a brother at Texas A & M. A and M, then, had Bear Bryant as coach before he went to Bama and made a name for himself. Texas lives for football; they have no earthly idea about basketball just like Bama, but they have a greater depth of schools and students than Alabama. O well, I have wasted enough time, words, and digits.
Actually, archaeological evidence (saw marks on bones and the like) point to some kind of possible cannibalistic practice (possibly ritual) among tribes along the Gulf Coast, in the Mississippi Valley, and up the East Coast. The Karankawa in Texas are rumored to have practiced some cannibalism, as were the Algonquin. Those in the Southwest were fierce, but there is little evidence that they were truly cannibalistic as a part of their regular diet. Such is the same for all Native American tribes. Eyewitness accounts cannot be totally dismissed, but they should be taken with the requisite amount of salt, so to speak.
Dale Pugh,
I also studied the same thing, but when they came out with a bacon wrapped turkey, they stopped all the cannilablistic practices. Good stuff!
Ahh! A laugh in the midst of tedium.
I HAD FORGOTTEN ABOUT THAT INDIAN TRIBE IN TEXAS. And while there is likely some evidence of such a practice among a few other tribes, it seems likely that the majority were not given to such evil.
Agreed. I think the evidence points to more legend than anything else–“vicious savages” and the like. I’m convinced that a bacon wrapped turkey deep fried in peanut oil with a big pan of cornbread dressing, surrounded by sweet potatoes, and topped off with pumpkin pie would turn any cannibal from such practices.
How do you keep teh bacon from falling off the turkey when being dunked? that is my hurdle of the day.
Hmmm…….A quandary indeed…..
Dave, you are going to be personally responsible for single handly wipeing out over half of the SBC’s preachers. How can you sleep
at night.
I am making my own ham this year again. Gonna head down to the market, buy a whole pig leg, brine it, and then smoke it outside for 14 hours.
Never had one of those fried turkeys, but I think I would run 1,000 miles if it meant I could eat this glorious bird you’ve shown here. Wow.
Jeremy Parks,
After I eat Thanksgiving dinner at Dave’s house, how about if I just mosey on over to your place for a ham and onion sandwich?….or maybe two or three?
Fine with me. Homemade italian yeast rolls will be available, as will a large bowl of fresh fruit and perhaps some pumpkin muffins made from a fresh pumpkin (and not from a can).
Then, we can chop up all the pork fat I have saved up, render us some lard, and use the cracklins in some cornbread.
Two words: Baptist potluck!
You had me until the words “cracklin cornbread”.
Now a bowl of plain cracklins would be fine. We just had a pig done. Good stuff, although I prefer beef generally. In my mind: Pigs = bacon and sausage. I wish our butcher had a little heavier hand with the sausage spices though.
I can still remember the hams from the hog kills along with the sausage anf fresh pork loins, and bacons…all from the farm in Arkansas. I remember going in a restaurant one day with grandpa. It was the Palace Cafe in Kennett, Mo., just a little ways over the St. Francis River from Arkansas. Our eyes fastened on the big turkey in the picture, advertising a turkey dinner, a big stuffed bird and great big drum sticks. We ordered turkey. When it came, I speared the thin sliver of meat overlying the pile of stuffing, picked it up on my fork, and asked, “Grandpa, where’s the turkey!” Of course, everyone in the cafe heard me, and my grandfather just roared with laughter as he knew I was looking for those drum sticks. Talking about food, have any of you folks ever had chocolate gravy with biscuits for breakfast? That is the one true sign, the real sign of civilization. It gives you the warmest, smoothest, charged feeling in the brain, the best feeling for going to school.
Q. Is the turkey done?
A. I would hope so. It’s been bacon all day.
Gives a whole new meaning to the term “turkey bacon.” I’d sure like a sample.
Has anyone actually tried this? My concern is that the bacon would be fried beyond recognition by the time the turkey was done. Wasting bacon is a sin.
Actually, since the photo shows stuffing, clearly this particular bird isn’t going to be deep fried.
thank goodness
. . . if you throw a turkey, covered in fatty bacon, into a deep fryer,
I can only imagine the possible outcomes, none of them good
no one wants to spend Thanksgiving in a burn unit in hospital
for them what has to have their turkey with bacon, here is a lovely alternative . . . note how the ‘roladen’ are first baked in tightly-sealed aluminum foil to prevent an oven fire . . . then opened for more browning after the danger has gone by . . .
http://www.simplyrecipes.com/recipes/turkey_and_bacon_rolls/