I tried something different the turkey this thanksgiving, but didn't tell the family. I thought I would pass it on.

28# turkey, a regular frozen one from the store.

Placed it in a roasting pan for the first hour at 400, and then backed off to 300 for the next six hours.

After I turned down the temp, I placed 12 strips of bacon across the top, draping down across the sides. For what it's worth, it was Dinner Bell "Smoke House" style.

As the juices started to accumulate in the bottom of the pan, I mixed them with 1/2 cup of maple syrup from Dryden, Ontario.

I mention the location because I really think there is a difference in flavor from geographic location. To me, the maple syrup from Pennsylvania and New York has more maple flavor, while the Vermont syrup is probably the sweetest. The syrup I got was a gift from a fellow amateur radio operator who attended the Ojibway Maple Syrup Festival.

Every 15 minutes I would take the turkey baster and with the mixture of juices and syrup I would generously soak the carcass.

The result was that the bird was so tender that there was no need to cut. It fell off the bone in chunks and it was excellent. Just a hint of smoky bacon and the syrup.

I think for Christmas I may try spiral cutting a ham and try VO's mustard and honey recipe.