Morning, good wishes to all.
This year I will be doing a turkey crown, rather than a whole bird.
I usually stuff it, butter it and cover the breast and thighs with bacon, wrap in foil etc.
Bit worried that it might be dry, so toying with the idea of turning it upside down and putting some stuffing in the "dip" iykwim, then bacon on top, foil and actually cooking it upside down.
The thinking is that the juices from the stuffing will go down into the meat and moisten it.
Well, that's the theory !
Any thoughts?
TIA!
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