That is a turkey breast, not a whole bird. I carefully draped the strips from a pound of bacon over every exposed inch before putting it into the oven. The last hour, I removed the bacon and basted once so it would brown to the color you see above.

Easy as anything, without any extra fiddling or playing with the bird, except that there were two little glitches.

The first was that the bacon added an extra hour to the cooking time. No biggie. I knew it was going to happen, and had planned accordingly so dinner was on time.

The second glitch was that I had a whole pound of bacon I took off the turkey. Most of it was cooked well enough, but a few spots needed to be tossed in a frying pan and crisped a little bit. Then it can either be crumpled up into the gravy, or stored in the fridge for later.

Why is this a problem, exactly? Because I had been fasting so I could enjoy the entire dinner when it was ready. Now I had an entire pound of bacon sitting in front of me, all crisp and warm and ready to be eaten.

Hey, one strip won’t spoil my dinner. Right? Except it is really hard to stop at just one!

Anyway, listen to me! I’m complaining because I have too much delicious food sitting in front of me!

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