Zigactly! I would hate to give my height in cm, when feet and inches are so easy. OTOH, tmeperature in F is only good for cooking and your thetmostat. Outdoor temperature measures in deg. Communist so much better 
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nah, Fahrenheit is messed up for everything, especially cooking 
distances took my longer but I am now fully in the metric camp there too. Especially for shorter distances for things like tools; fractional inches? Ain’t no one got time for that.
For mass and weight I preferred metric even when I lived in the US.
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I’m the opposite I love Fahrenheit, cups, quarts, and gallons than liter and kilograms.
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Totally with you on this.
And for precision stuff there are thousandths of an inch - like for bass strings 110 E-string or for milling metal.
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Especially in cooking. Imperial practical measurements is much easier and better. Who can measure 240 grams of sugar in a pinch but a cup of sugar well that’s easy.
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Sorry I have a problem with cups for measurements. It’s too dependent on the granularity of what’s being measure. For example a cup of granulated, caster or icing sugar or different sized grains of rice etc. will all be different weights due to the space between the different sized grains and with some stuff that difference can become very big. And with modern scales where you can put any sized dish on them and zero them add product zero again and repeat, so much easier and more reliable.
And as for the units; maths in base ten is hard enough I really don’t need to have to do basebase 16 (and the rest as well). And being a 67-year-old Brit I grew up with £.s.d, Lbs & oz, feet and inches, and even Fahrenheit. I don’t use or want to use any of them again. Give me metric every time! 
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Generally recipes compensate for this.
EXCEPT - and this is where weight certainly matters - baking. Baking is science and the more accurate you are the more consistent you are.
Of course humidity and altitude conditions affect it all again but one gets used to that or a good baking book will tell you how to compensate.
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Back to the turkeys: here is our bird from yesterday evening after stage 1 (16-17h slow cooking with bacon wrap and stuffing inside):
After that it got another hour or so at high temperature for a nice finish (after the bacon was removed… and enjoyed).
Was yummy!
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Oh my! That looks great. It brings back my days of cooking Turducken.
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This is amazing.
How many pounds (or grams, or litres or whatever) of bacon to cover the bird?
Is there a ratio?
You’re inspiring me over here.
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It’s bacon, @Gio . Whatever the recipe, the correct amount is whatever you got, and then a bit more.
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Ha!
Love it. When I order bacon at the meat counter, and the butcher looks at me and says “it’s a bit over…” as if I’m ever going to say,
“Oh, please put some of that bacon back. I certainly wouldn’t want any extra bacon today.”
Got it.
I’ll go and buy 7 cubits of bacon next Thanksgiving, and whatever doesn’t go on the bird goes on my festive and holiday-themed jacket.
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That’s either a huge bird or on a small oven rack
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That looks like a 45 pounder oh excuse me a 20 kilos bird. it’s like a baby ostrich, lol.
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Mmm, ostrich.
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Yeah! Yummy right? I had a wing drummete once it’s at least twice the size of the turkey drumstick, lol and it does not taste at all like chicken, 
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It actually reminds me a lot more of a nice medium rare filet mignon. Very nice flavor and texture. Love it.
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Haha, the turkey was 16-17 pounds, and - as @MC-Canadastan said, you should use as much bacon as necessary (and save any extra for a rainy day). But, as you might be able to see, we had been a bit stingy there and not the entire turkey is covered
Really not that big… 16-17 pounds. I guess European oven racks (and ovens) might be a bit smaller than yours. Anyway, @Al1885 really only 8 kg (it was a female) and we used about 1.5 kg of minced meat stuffing
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If I ever move back to the US, it’s going to be a race between stuffed turkey and prime rib to see which I cook first. I do do a mean salt-oven prime rib.
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Gotta tell ya, between the angle of the camera which looked like it’s the size of the person standing behind torso, and the relatively small size oven rack it looks like a 40+ pound turkey, lol. which is relatively large but not at all uncommon in the States. I’ve cook a few of those in my days and vow to rather cook 2, 25 pounder instead the next time.
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