Why are filet mignons wrapped in bacon?

[--Pete]

Hi,

. . . every year he wraps the beast in bacon. I don't know the reasoning behind it, . . .[right][snapback]99033[/snapback][/right]

Unlike waterfowl which have a thick layer of fat just underneath the skin, turkeys have little to no fat. Thus, when fully cooked they tend to be dry. That is why so many turkeys are served undercooked, which, besides being dangerous, keeps them from developing their full flavor. Some people baste them every so often, but that still doesn't keep them moist all through cooking. Putting fat on them (or under their skin) helps to keep the meat moist and gives it a better mouth feel. And lets the turkey fully cook without becoming jerky.

This post sponsored by the letters A. B. and by the number 35 (Food Network on my cable) ;) "Till next time, play with your food"

--Pete