Just in time for the winter season comes a recipe that is sure to bring bacon lovers some warm holiday cheer. Turbaconducken. That’s right — a chicken stuffed in duck stuffed in a turkey, all wrapped in bacon. Otherwise known as a bacon-wrapped turducken. Just how did we create this meaty madness? Read on.
It all started with a dream…and a whole bunch of bacon. Five pounds of bacon to be exact. For some variety we used three types of bacon, including Rocco’s Country Peppered Bacon for the decorative topping.
We used a 15 pound turkey, a small duck, and a pre-cut whole chicken. We consulted the internet for a turducken recipe and hoped for the best.
We started by wrapping the chicken pieces in bacon.
Then we split the duck into two halves…
…and wrapped the duck halves in bacon.
At this point the chicken and duck started looking pretty big, so we test fit the pieces into the turkey. There wasn’t any room to spare but we managed to get all the pieces in there.
Then we wrapped the turkey in bacon and the feast was ready for the oven.
We cooked the birds in a roaster oven on low heat. Cooking took all day but the results were worth the wait.
The cooked concoction looked mouth-wateringly good after pulling it out of the oven.
Some of the bacon shifted during cooking, but overall the bacon held together quite well after an entire day in the oven.
The final product was moist and absolutely delicious. We used no seasoning whatsoever. The bacon gave the poultry just the right hint of salty goodness. The perfect holiday meal for bacon lovers everywhere!
Smaste™ rating: 45.953
November 18th, 2008 at 8:07 am
OH. MY. GAWD! I am so making this for thanksgiving.
November 18th, 2008 at 8:37 am
God would have made this on the seventh day if he had the recipe. A new milestone in bacon creation. All hail Chef Corey!
November 18th, 2008 at 12:01 pm
I have never tried turducken, mainly because I avoid food that has a name that begins with “turd”.
Adding bacon makes it sound a LOT better, not to mention the necessary name change causes it to go from turd to sounding more like turbo. That’s a lot more palatable.
Now to talk the in-laws into making this for the big day…
November 19th, 2008 at 9:04 am
This could possibly be the most beautiful thing I have ever seen in my life.
November 19th, 2008 at 3:20 pm
Jenny Says:
“This could possibly be the most beautiful thing I have ever seen in my life.”
I could not have said it better myself.
1. I am totally making this for thanksgiving.
2. Jenny, will you marry me?
November 19th, 2008 at 7:30 pm
I think I’m in love
November 19th, 2008 at 10:31 pm
“And when Alexander looked upon his empire he wept, for there was nothing left to conquer.”
Except maybe this beast of a meal.
November 20th, 2008 at 7:48 am
Soooooo….how long and what temperature in a regular oven?
November 20th, 2008 at 12:15 pm
Even without the three layer thing going on and using all organic meats – WOW!! I gotta go to lunch now before i drool on my whole work space.
November 20th, 2008 at 1:25 pm
im sorry, that doesnt look appetizing at all.
November 20th, 2008 at 2:29 pm
OMFG. Heart attack in a pan! eww
November 20th, 2008 at 2:32 pm
Absolutely an excellent addition for bacon lovers everywhere. My brother once had a holiday job working at a place that assembled Turducken’s in Mississippi. They are deboned then reassembled. Each bird’s mass inside the other allows for the integrity of the bird shape. That way you can cut through all three birds. A great stuffing is shrimp jambalaya… add some bacon of course. Cheers!
November 21st, 2008 at 10:24 am
Oh my Lord that’s disgusting.
November 21st, 2008 at 10:35 am
This is totally disgusting.
November 21st, 2008 at 10:50 am
Wow. That looks beautiful.
November 21st, 2008 at 11:11 am
Unbelievable.
Though it does look a little like a head-crab from “Half-Life 2.”
And that scares me.
November 21st, 2008 at 11:42 am
I think this is why the Muslims hate us. hahaha.
November 21st, 2008 at 11:43 am
Did the turkey skin get crispy?
November 21st, 2008 at 12:12 pm
Heart attack on a plate.
November 21st, 2008 at 12:17 pm
@ eric – holy cow you nailed it with the half-life 2 head crab reference.
this is scary and bloody disgusting
November 21st, 2008 at 12:34 pm
i’m up for the challenge. it will go great with the lumpia & balut i’m already having for Thanxgiving
November 21st, 2008 at 1:31 pm
I just threw up A LOT in my mouth. Sincerely. I’m thoroughly disgusted at the concept and can’t even fathom chomping down on the hellishly-flavoured, salty, gelatinous goo that would spill forth from within. It’s slithering, snottish-fat is absolutely vomit-inducing. Really, where would all the fat from the bacon-wrapped Duck and Chicken go? Nowhere. These pieces would sit and stew in their turkey-carcass, bacon pan.
November 21st, 2008 at 1:46 pm
that looks fabulous. Decadent but fabulous…
November 21st, 2008 at 2:51 pm
What, you didn’t bread and deep fry it?! psh. ;p
November 21st, 2008 at 3:07 pm
It looks like a bloody headcrab
November 21st, 2008 at 3:47 pm
Wow….wow…w-o-w…I get those who are grossed out, and part of me is reeling with the thought of how unhealthy this is, but I cannot help myself…I WANT ONE!!!!!!!!!
November 21st, 2008 at 4:34 pm
So how about putting it in a turkey fryer instead of the oven. If you’re gonna go grease go all the way and get the bacon nice and crisp.
November 21st, 2008 at 7:20 pm
There is only ONE way to make this thing better…Chicken fry it! That’s right, batter the sum’bitch up and deep fry it to a golden brown! ‘Homer Simpson gurgle’
November 21st, 2008 at 10:11 pm
Steve nauseously bemoaned, “where would all the fat from the bacon-wrapped Duck and Chicken go? Nowhere. These pieces would sit and stew in their turkey-carcass, bacon pan.”
…But that’s exactly what would make it so tasty. The chemicals which most readily react with our taste buds are [not coincidentally] also most soluble in fat. If Corey had added even a thin dusting of spices between the layers of poultry and porcine flesh he could have taken advantage of that property.
November 22nd, 2008 at 4:45 am
this is just plain wrong.
November 22nd, 2008 at 8:47 am
Decadence has risen to a new low. How long & what temp in a conventional oven?
November 22nd, 2008 at 9:15 am
I myself enjoy bacon, but this is just way too far. If you think this is appetizing, you should probably have a heart attack. Seriously.
This much meat covered in bacon is significantly unhealthy, and for anyone to think it is a good idea to ever eat this should probably stop looking up bacon related recipes and should look up a few exercise programs.
November 22nd, 2008 at 9:16 am
I used to enjoy listening to the turducken recipe every year on All Things Considered (NPR). Always wanted to try it, too, but it’s awfully complicated, unlike the turkey soup recipe article I just posted.
November 22nd, 2008 at 11:30 am
And the best part is left-overs. Throw in some mayonnaise and you’ll
have yourself a tasty turbaconducken-salad sandwich. I know it sounds
weird, but I like pickles in mine.
November 22nd, 2008 at 2:13 pm
I want to send this to PETA
November 22nd, 2008 at 3:36 pm
all you need now to complete this meal is a nice cup of lard to drink and a side dish of vegetable oil for dipping and your set! just sit down and wait for your arteries to pop ENJOY!
Happy Thanksgiving!
November 22nd, 2008 at 8:10 pm
There was originally some discussion here at BT about doing the whole thing in a deep fryer, but we didn’t have one handy.
Maybe next year.
-Mike
November 23rd, 2008 at 12:42 am
I want to make steamy passionate love to this work of art.
November 23rd, 2008 at 5:18 am
You know, if you used no seasoning, whats that odd stuff on the bacon that oddly looks like crushed pepper?
November 23rd, 2008 at 8:17 am
Wow! And no spices were injured during this creation! Well, I am in awe! Personally, I think a box of Morton’s would be icing on the…well, the Turbaconducken….. What’s for dessert? Bacon Brule might a be nice follow-up (stuffed inside a pecan pie, naturally)!
November 23rd, 2008 at 9:32 am
While this looks like bacon-wrapped goodness, it isn’t a real turducken. It’s just chicken and duck parts wrapped in bacon and cooked sort of vaguely near the turkey. For it to be a real turducken, you need to debone the birds (minus the wings and legs on the turkey), wrap the chicken in bacon, stuff it inside the duck, wrap that in bacon, and stuff that in the turkey, and then wrap THAT in bacon. (I dunno if the bacon would cook in there, though, thoughts?) The point of the turducken is to be able to slice through the bird and get all the different meats in one slice.
November 23rd, 2008 at 2:26 pm
You should have deep fried it in peanut oil.
November 23rd, 2008 at 2:49 pm
That’s a heart attack right there
November 23rd, 2008 at 6:56 pm
It should be called a baturducken.
November 23rd, 2008 at 7:59 pm
I can see the headlines now. A man dies at the dining room table while having Thanks Giving dinner with his family. Doctors say the cause was a massive heart attack. Autopsy results showed his cholesterol level was over a 1000. The highest level doctors have ever seen. His arteries were totally clogged. The only lead they have on the cause of his demise was when his family said the were having Turbaconducken instead of the traditional Turkey dinner. The found the recipe on a web site called bacontoday.com. Services for the deceased will be held at Boston Market this Saturday. They will be serving leftover Turbaconducken from Thanks Giving dinner at the wake.
November 23rd, 2008 at 9:18 pm
Mmmmm… The good ol’ American heart-attack.
November 23rd, 2008 at 9:40 pm
You just made this vegetarian die a little inside.
November 23rd, 2008 at 11:20 pm
im going to vomit.
November 24th, 2008 at 4:20 am
Steve: You don’t really understand the point of this site, I think…?
Anyone else proclaiming it as disgusting because it’s “heart attack in a pan”. 2 things.
1/ As above, you’re on “bacon today.com”. Get some context.
2/ It’s only once a year. This isn’t some kind of SuperSize Me challenge. One serving of this isn’t seriously going to ruin your life unless you’ve already driven a long way down the coronary highway. Get some perspective.
Personally I’d love to give this a go (in the proper deboned turducken style). Just make sure you eat nothing but undressed salads and the occasional piece of fresh fruit washed down with plenty of water and black tea for a week either side.
Perhaps for a bit of satirical appropriateness we could also make up some spam-based sage stuffing to fill in any gaps? (If we can’t find/make any of that jambalaya of course)
November 24th, 2008 at 7:50 am
To all of you who commented that this creation should be deep fried: from my admittedly limited experience, deep frying requires an unstuffed bird so that it cooks quickly from the inside and outside, stays juicy, and gets a crispy skin. With a solid chunk of meat like this the outside would be burnt before the inside was even warm. Save the deep fryer for bacon wrapped twinkies….
November 24th, 2008 at 10:19 am
That would be even better with ketchup
November 24th, 2008 at 10:50 am
I showed this to my wife and her response was, “Why not just stuff it in a pig?” My wife is a genius.
I probably don’t have enough wherewithal to cook turbaconducken but I will certainly try bacon-coating a regular turkey!
November 24th, 2008 at 11:00 am
Jive – you can absolutely fry with a stuffed bird. I’ve fried Turducken’s before – just turn down the heat a bit (325 or so) – helps if there are some gaps between the meats. Anyway – it is doable.
Tahrey, maybe make a White Castle Sage Stuffing – absolutely great – did it last year and the only people who could tell were the people I told.
November 24th, 2008 at 11:40 am
dude that looks entirely nasty and is probably the most unhealthy thing to eat ever……..i mean maybe wrapping one of the birds in bacon but to all three? for real? trying to have a heart attack or are u just retarded?
November 24th, 2008 at 11:45 am
You, sir, are my hero. You’re everything I wish I could be.
November 24th, 2008 at 1:49 pm
Sorry–that looks kinda gross.
November 24th, 2008 at 1:51 pm
I would bread the whole thing and then fatty fry it!
November 24th, 2008 at 1:53 pm
I thought this was a farce. But I guess not. Has anyone calculated the carbon foot print of this meal? Has anyone calculated the psychological turmoil this could cause to those drinking adult beverages, watching football, and smelling it cook while being told they must wait? Or the psychological turmoil it might cause your canine counterparts who are told not to beg? I think the term we’re looking for is Cuidado, folks, cuidado.
November 24th, 2008 at 3:20 pm
Um…um… I don’t think you can really call that a turducken. However, the bacon may have just saved what would have otherwise been a complete disaster.
November 24th, 2008 at 3:23 pm
Well at least you can’t be accused of being fat AND lazy if you go through the trouble of making this…
November 24th, 2008 at 3:34 pm
Love the concept…The bacon the melded flavors it seems good. I wouldn’t go for the deep frying though, simply because the fat from the bacon would get diluted in the fry oil.
Seems like you would lose the subtler bacon flavors.
Big Question, did you turn it?
November 24th, 2008 at 4:13 pm
OMFG…That looks like a stupid nightmare
November 24th, 2008 at 5:15 pm
Oh goodness…what does one call this? Marbeled Bacon Heaven?
This score major points in creativity…well done!
November 24th, 2008 at 5:28 pm
To those wgo are unappreciative of this piece of culinary art, try thinking a bit, before commenting.
This is a meal for a large gathering, on a holiday, where there will be many other dishes (though I am sure not one so utterly delicious) and no-one is going to sit down and eat the whole thing.
No single serving (or even a double serving) is going to cause a heart attack in anyone of anything approaching normal health.
There is a reason that human beings love fat. Way back in the ice ages, those who ate the most fat, and put on the most weight, during the short summer months were those most likely to live through the long winters.
Even the most current research into autism points to the possibility that too little fat in the diet of the expectant mother prior to birth, combined with loe fat foods for the child, do not allow the brain to develop normally.
Besides, bacon goes great with almost anything.
Aside #1, for Bob – he said, in the article, that one of the bacon brands he used was peppered, already.
Aside #2, for Lauren – It’s the vegetarianism that is killing you, dear.
Aside #3, for Ummmm – It’s just so mannerly to come into someone house and call them names. Silly question. Of course, you obviously wouldn’t know about manners, or how to behave as a guest, right?
November 24th, 2008 at 5:43 pm
It looks like the remains of mangled up body from a horrible car accident. How anyone could eat this is beyond me.
November 25th, 2008 at 4:51 am
Hell with the turducken… Danielle looks hot!
November 25th, 2008 at 5:40 am
Behold the power of BACON! One of the 4 Basic Food Groops – bacon, peanut butter, pork rinds and beer….
November 25th, 2008 at 6:38 am
Abomination!
November 25th, 2008 at 7:23 am
Could you serve it in a commemorative tote bag filled with spicy vegetarian chili?
November 25th, 2008 at 8:02 am
I made a turducken two years ago, and only in the light of your total and complete awesomeness do I now understand how under-achieving I was.
The only hurdle left for you is to baconify the “Stuffed Camel”:
http://www.snopes.com/food/prepare/camel.asp
November 25th, 2008 at 8:48 am
Genious
November 25th, 2008 at 9:02 am
Does this resemble a mastectomy?
November 25th, 2008 at 9:20 am
The raw product is disgusting, but the final product leaving the oven is so gorgeous, it makes me want to smother a vegan in it. Or, at the very least, lock a bunch of vegans in a room with one of these. Trust me, no human can remain in herbivorous denial of human nature for long with one of these around.
DUKE and alex, why are you guys giving decadence a bad name? Are you guys Puritans? Decadence has risen to a new HIGH! Fabulous and OH SO decadent. The decadence is the perfection, not a privation, of this marvelous creation.
November 25th, 2008 at 10:47 am
Eric – props to the head crab reference. Totally agree and had a good laugh. I believe the turbaconducken to be nasty and tasty at the same time. 3 great foods packed together to make pure deliciousness. The health factor is no worse than deep frying it and most of the fat just sinks to the bottom anyways.
My wise words of the day are: That sh!t is tasty ass sh!t”
November 25th, 2008 at 11:48 am
Can this be deep-fried?
November 25th, 2008 at 11:48 am
Somehow the bacon turkey I made a few years back was dry. Not enough bacon, I’m guessing! AWESOME.
November 25th, 2008 at 12:23 pm
that looks entirely nasty yet i cant deny the intense awesomeness of it
November 25th, 2008 at 12:50 pm
@ lauren – Might i ask what a vegetarian like you is doing on a site named ‘BACONTODAY.COM’ in the first place? Or are you just looking for places to post comments like those and feel superior ?
Even if you did like meat, i wouldn’t give you any – i make a habit of not feeding trolls.
Oh, and… i’m SO going to have my hubbie cook this up… Because i manage to burn water whenever i try to make tea. ^^;
November 25th, 2008 at 12:57 pm
I’m just amused that people seem so passionate about whether they love it or hate it — for they have all seemed to either absolutely love it or hate it. You can’t be neutral about the turbaconducken.
…Well, there is one guy who commented on my blog post about this by saying “My God, it’s full of stars…” and I’m not quite sure whether that was good or bad.*
*Yes, I understand the reference. Just not the sentiment he was trying to express with it.
November 25th, 2008 at 1:23 pm
While I’m not a big fan of bacon, this looks rather good, especially if you make it as a real turducken.
And to those complaining about how unhealthy it is…a serving of this (4 oz.) would be HEALTHIER than a serving of straight bacon. It’s only when you sit down and eat half the thing by yourself that you’re in trouble. Moderation is the key. It doesn’t matter what the hell you eat as long as you don’t go overboard.
November 25th, 2008 at 2:34 pm
That makes my heart hurt
November 25th, 2008 at 2:36 pm
This reminds me of one of the culinary creations that John Cusack’s character’s mom made in the movie Better Off Dead crossed with an aborted fetus from the Bodies exhibit. The concept seems good, but in execution, it doesnt look like the bacon really got crispy all over. Did you even debone the turkey?
November 25th, 2008 at 3:10 pm
What? There’s no room for sausage stuffing!
November 25th, 2008 at 3:41 pm
That’s the most delicious heart attack I’ve ever seen.
November 25th, 2008 at 5:50 pm
Why not just just put a regular Turducken in a whole suckling pig?
November 25th, 2008 at 5:54 pm
Can anyone say Heart-Attack !!!
November 25th, 2008 at 6:03 pm
We’ve cooked (real) turduckens for the past few superbowls… Even did a chickquailegg (Chicken stuffed with a quail stuffed with an egg).
I’ve been joking about getting an ostrich for an osturducken… don’t know if I have big enough oven for that, but hmmm… wrapping that in bacon would make it an bacosturducken. Wow… oh the humanity… oh the calories… oh the flavor.
The final question: with all those double negatives of the bacon cancelling out itself and with the meats, does the creation become kosher if we use even number of bacon slices? (I’M KIDDING!)
November 25th, 2008 at 6:06 pm
Defiantly gonna try this but i need to know at what temperature is it cooked and for how long?
November 25th, 2008 at 11:10 pm
I… I… It’s beautif…. Poetry lacks the words… The Meat Matrioshka has been taken to level 4. I’m going to go salivate tears of joy just knowing such a thing exists in the world in which I dine.
November 26th, 2008 at 2:18 am
That is disgusting, just when I thought American pigs couldn’t get any more cannibalistic. You don’t even trim the fat off the bacon, enjoy the congestive heart failures in 20 years, fatty.
November 26th, 2008 at 7:29 am
No wonder your Americans are such fat bastards
November 26th, 2008 at 7:52 am
I’m pretty sure that while it sat innocently resting on the platter, waiting for someone to come carve it, the various members of my family would all succumb to the natual forces and all the bacon would be eaten by the time we sat down to eat, which would inevitably cause us to spend the majority of the meal getting up for more drinks to wash the salty bacon-y-ness out of our mouths. I have no problem with this. But on the plus side, we could then stick it back in the oven, brown the turkey skin up, and still get crispy turkey skin PLUS bacon!
Genius.
And anyone who goes to bacontoday.com and complains about bacon should really step back and consider whether they MAYBE have something better to channel their eneergy into. Just sayin’.
November 26th, 2008 at 8:39 am
Ohhhhhh man!!! This is amazing. I am a serios bacon cooking practitioner and this is the best thing Ive ever seen.
Thank you all.
November 26th, 2008 at 9:15 am
I’ll agree with the headcrab statements.. but it looks tasty!
I would love to toss that whole thing in my smoker and leave it for a day.
To all those that are curious, the fat would keep the poultry moist and tender since turkey and duck don’t have much fat on them to be able to cook for that long on their own. This would save the need to brine them but you would have to make sure to get something that wasn’t kosher or pre-brined as then it would come out REALLY salty.
I’d say the cooking time for all of this would be somewhere around 14hrs at 225 since everything would have to cook through. The trick would be to not overcook anything and the chicken (the innermost layer) would have to come out at 170deg at the thickest part. Or 165deg because the temp will raise a bit still after coming out.
November 26th, 2008 at 9:58 am
I suspect that the cooking temperature is as follows.
Wrap a greased old dishtowel around a roll and place along side the bacon-wrapped turdunken. Set the oven at 225 to 250. Place in oven. If the rag catches fire, the oven’s too hot. Out’en the fire, reduce heat by 25 degrees, and repeat.
This ought to be done in 18-24 hours is my guess.
Let us know when yours is done!
November 26th, 2008 at 10:14 am
best. heart attack. ever.
November 26th, 2008 at 11:23 am
Where is John Madden when you need him? Or Ignatius Reilly for that matter? (Is this thing spiritually balanced?)
Man’s creativity is hard to believe. Especially when it comes to challenging your taste buds…
It’s not quite an angel food cake with chocolate frosting and studded with strawberries and jellybeans, but it looks really good…
And definitely to be consumed in moderation.
November 26th, 2008 at 5:22 pm
Make sure your sewer lines are wide open.
November 26th, 2008 at 7:10 pm
I think I’m going to vomit!
Gross!
November 26th, 2008 at 11:49 pm
I read all of the comments, and here are mine:
-To all the people saying that this is why Americans are all obese: look at the picture of the man who posted the article. You can tell by his face that he’s not fat. Plus, I would eat it, and I’m 5′6″ 105 lbs. And not bulemic. Or anorexic.
-Fat and salt don’t give you diabetes.
-Eating animals doesn’t make you a cannibal.
-I agree with the people who yelled at the people for complaining about this.
-I’d like to smother vegans in this as well.
-Aisha_Abeo: it helps if you boil the water for tea until the kettle whistles, and to take it off the heat for a minute or two before pouring the water to brew the tea.
-I’d send it to PETA too, but to make them cry.
November 27th, 2008 at 1:23 am
Thanksgiving, Freddy Krueger style.
November 27th, 2008 at 1:32 am
No thank you, I have other plans
November 27th, 2008 at 8:17 am
If loving this is wrong, I don’t want to be right.
November 27th, 2008 at 9:30 am
does this have any meat products in it? I am a vegetarian and it looks tasty (the correct answer is NO).
November 27th, 2008 at 9:38 am
Oh man, I would totally risk having a stroke just to eat this.
November 27th, 2008 at 10:12 am
I dont think that’s a turkey in there, does anyone have a crowbar?
http://img18.imageshack.us/img18/1897/headcrab4tx.jpg
November 27th, 2008 at 10:42 am
You could mix the drippings in the bottom of the pan with some heavy cream to make an awesome gravy!
Seriously, to all you critics, get a life. A slice of this, with some mash, once a year?
To prove its not that bad, I’m going to make it, have 3 or 4 slices, wash it down with a nice reisling wine, finish it off with a large shot of brandy, and then report back in 3 or 4 days to tell you I’m fine…
November 27th, 2008 at 3:04 pm
I think this is the most incredible, deliciose thinfg I hav ever layed my eyes on! I mean all that meaty goodness in one dish! :O
November 28th, 2008 at 6:14 am
Geez, will the vegan idiots lay off about the fat content already? 90% of it is going to end up in the pan and from there into the drippings jar. The remainder will go into making the turkey nice and moist.
November 28th, 2008 at 8:50 am
to all you veggitarians on this sight, I would suggest that you go home suck on a tofu bar and try to get some perspective about where you are. Why the hell are you here at all???? I mean thats like me going to vegetarian.com and joing the chat room protein difficientcy….(or what ever you fruit loops talk about)
The turducken should have ridden on Noah`s ark! Won`t be long until McDonalds sells the American Fantasy meal….“I`ll take a Mc Turducken, Large sized with a diet Coke and a bacon wrapped apple pie“ Yummmmmm
This is the best idea I`ve seen and I`m going to cook it up!!!!!
November 28th, 2008 at 10:56 am
when you said entire day did you mean 24 hours or the hours that a normal human is awake between 12-18hours to cook this thing? how long exactly?
November 28th, 2008 at 11:24 am
@eric
My first thought was “HEAD CRAB!” as well.
November 28th, 2008 at 12:22 pm
Question: why bother with the poultry?
November 28th, 2008 at 12:45 pm
This isn’t a turducken. Yeah, you might have turkey, duck, and chicken here, but a turducken is a chicken, inside of a duck, inside of a turkey, not just randomly lumped together in a pan. If you were to bacon wrap a REAL turducken, that’d be pretty cool, but that was just an absolute mess.
November 28th, 2008 at 1:07 pm
Anyone got a recipe for that old favourite emuswancapercailliemagpiesparrowhumming ?
November 28th, 2008 at 1:28 pm
THAT LOOKS DISGUSTING!!!!!! UHHHHGGGGGG
November 28th, 2008 at 1:53 pm
You have do die of something right? That seems like something to die for :]
November 28th, 2008 at 2:31 pm
Now that is creative cooking!!! Looks amazing.
November 28th, 2008 at 7:19 pm
UMMMMMMMMMMMMMMMMMMMM………………turbaconducken!
November 29th, 2008 at 1:25 pm
Please dont feed the trolls, their small minds will move on if no one responds to them.
BTW bacon rules, i think bacon wrapped turkey breast would be awesome! (not a fan of duck or chicken)
November 29th, 2008 at 4:15 pm
I just added something to the top of my Christmas wishlist. OMFG – I’ve always wanted to try turducken but now I have something really spectacular to shoot for…
And the “stuff it into a pig” idea is brilliant! My Dad has huge pig roaster. I’m sensing an experiment coming on….
November 29th, 2008 at 5:48 pm
Can we get the time and temperature thing straightened out?
Also, this is clearly something to be served in small amounts to a large number of people.
Can the turkey skin be cooked to crispy without damaging the other meats?
And about how muchmelted fat remains after it is done?
Quaere: Is there a reason why non meat eaters are on this site?
November 30th, 2008 at 4:17 am
OMG!!! BEST EVER, dude… i am SOOOO trying this out when i can get the chance… I’m looking at it and thanking God that i have a spill- and moisture-resistant keyboard, or else… yeah, fill in the blanks =) way to GO,dudes =)
November 30th, 2008 at 2:33 pm
This made me want to throw up at the thought of it. The pictures, horrifying. Anyone that would make or eat that should feel sorry for themselves. How disgusting.
November 30th, 2008 at 10:27 pm
Emily does not know what she is talking about….Hippie. This is the most glorious thing I have ever seen. 5 pounds of bacon will be on my shopping list next year. Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
November 30th, 2008 at 11:58 pm
barf.. ! uaaahh – distasteful
December 1st, 2008 at 8:29 am
Someone else has mentioned it, but the next, logical step is to adapt osturducken and try bacosturducken.
December 1st, 2008 at 10:15 am
Swine flew!
December 1st, 2008 at 10:31 am
Emily & Trolls: STFU and go knit something.
Bacon Lovers: Slice off a piece of this heavenly creation and enjoy!
December 1st, 2008 at 11:19 am
Karen:
While I agree with your points, “I’d like to smother vegans in this as well.” loses you most of the credibility your otherwise sane comments built up.
Others:
There are vegans that aren’t militant about being vegan. Really. I know some of them.
December 1st, 2008 at 12:24 pm
My roommate and I actually did this. We ended up brining all 3 meats before assembling them. Let me tell you, no one had a heart attack, and it’s fed 14 people so far. It was worth working on this for 2 days.
And Emily, I actually do feel sorry that 4 animals had to die for my feast. Then I got over it.
December 1st, 2008 at 2:07 pm
I would add a couple sticks of butter inside the wrapped turkey.
December 2nd, 2008 at 9:31 am
To Jerkface who Says”…How anyone could eat this is beyond me.” I say… With a knife and fork.. and of course… all ‘hands’ on deck….LOL
December 2nd, 2008 at 4:16 pm
I think I need a cigarette.
December 2nd, 2008 at 8:40 pm
ungh! narsty!
what’s for desert, beef fudge?
December 2nd, 2008 at 9:13 pm
While we’re at it let’s deep fry it in gravy and make it even fattier.
Do Americans really need more recipes that combine more animal fats together? Turkey used to a healthy poultry type of meat, but now we have to add bacon to it? Economy is one big problem but so is obesity.
December 3rd, 2008 at 9:53 am
I do believe my eyes just clogged and had a stroke.
December 3rd, 2008 at 10:46 am
wow…that looks so good
December 3rd, 2008 at 1:54 pm
i have not read any of the comments from others. i saw the posting and just had to say how excited i was to see someone really using bacon as the perfect tool that it is, to add LOVE, ENJOYMENT and PERFECTION to an otherwise boring dish! WELL DONE! WELL DONE! I should point out that I am currently at the Cordon Bleu academy in Paris and a frequent topic is how to add more bacon and butter to our dishes…! what a glorious opportunity for me to introduce the French chefs to something new!!! thank you thank you thank you!!!
December 4th, 2008 at 12:34 pm
@*$%ing thing looks like a langolier.
December 5th, 2008 at 2:03 am
Does it come in vegetarian variety?
December 5th, 2008 at 3:34 pm
Anyone who says this is disgusting or “throws up in their mouth” or freaks out at this should take the proverbial vegan sticks out of their butts and calm the hell down. Why the hell are you looking at this site if you aren’t a bacon fan?
This is GENIUS.
December 5th, 2008 at 7:54 pm
Mattpie: quite aware. Not trying to be 100% serious. And I’m sure you do know those types of vegans, and I know they exist… just not where I am. At least, I’m sure they’re rare. I live in one of those towns where it’s a fad to be vegan/vegeterian and every single one I’ve met [here] is preachy, and, for the most part- doesn’t know what they’re talking about. They [again, for the most part] aren’t on a special diet for the right reasons. Thus the smothering (not literally).
December 6th, 2008 at 4:37 pm
this looks like a suicide dish!
December 7th, 2008 at 12:49 pm
before its cooked it looks like some sort of chainsaw massacre but after it looks mouthwateringly delicious
December 8th, 2008 at 4:07 pm
Thanks for all laughs – the comments were as good as the creative uses for bacon. I wonder how many vegan/vegetarians or even dieters use this site for fantasies or some kind of emotional reason; seems to be a lot of them logging on. When I’ve spoken with former meat-eaters, bacon is usually mentioned as one of the tastes they loved or still think about.
December 11th, 2008 at 4:41 am
all it’s missing is a baby aspirin and speed-dial 911
December 11th, 2008 at 1:53 pm
Turducken is so 20th century. Everyone’s eating Squabstrich nowadays.
December 11th, 2008 at 3:36 pm
I tried this 2 days ago it and awesome
Except we added one more animal into the mix…
Copiturducken – steak, inside a chicken, inside a duck, inside a turkey. Every layer wrapped in bacon.
December 12th, 2008 at 3:01 pm
You are indeed the master of baconry, and I bow before you.
December 16th, 2008 at 12:59 am
Probably would not be necessary but serve it with some kind of fresh baked bread, mashed potatos and cover each with white gravy. The Turbaconducken might not necessarly need gravy but thats all I can think to add to it at this point.
December 17th, 2008 at 3:58 am
Do you really need the duck and the chicken? I’d think that the bacon-smothered turkey would be excellent.
Or, then again, drop the duck and turkey, and have a bacon-smothered chicken (I’m not really fond of the other two birds)!
This calls for experiment!
December 17th, 2008 at 12:56 pm
I have no words for how awesome this looks/imaginary smells/sounds. I am going to make one for Christmas now. And for all of you who are complaining about the fat, most of it probably ends up in the bottom of the pan under the rack. Just as it was mentioned before I do not know of anyone who after eating various forms of a baturducken for a week who would have a heart attack unless they 1. Already have seriously high blood pressure 2. Attempt to eat the whole thing in one sitting or 3. Incur a rise in BP due to shock at the pure deliciousness of baturducken.
December 17th, 2008 at 7:31 pm
While it might actually disgust me in saying this.. and make me drool in the same instance… I think it would be even better deep fried…. Think about it, in a pan it sits in the grease and doesn’t crisp up. Fried, it crisps and drips out the grease.. I cannot believe I am going to say this, but I am going to attempt this.. If I survive.. I will post pictures..
December 18th, 2008 at 6:45 pm
As I look upon this masterful meal the only thoughts that come to mind are those of pure astonishment and arousal. The person that was able to stuff a chicken inside a duck inside a turkey was a brilliant being well ahead of their time. The person who thought to wrap each segment in bacon first, a GOD amongst mere mortals. The thought of being able to eat the three tastiest fowl on the planet is sexy enough, but add 5 lbs of pig meat, wow I think I just showed you all my O-face
December 19th, 2008 at 5:31 pm
If the veggie and the muslims won’t eat this, it must be good.
Put some pork on your fork.
Awesome use of bacon.
December 19th, 2008 at 10:42 pm
The only thing that I can think of when I saw the finished product was headcrabs. Bet it’s tasty though.
December 31st, 2008 at 4:19 pm
ok- I think that the men that like all this meat are lacking in meat in two different areas of their bodies- one north and one in the southern part of their bodies. LOL
Anyone heard of enhancement pills? ANd, the women that like this probably haven’t had any meat in a LOOONG time- maybe they should try and get some and then they can strat eating normal food again.
January 4th, 2009 at 7:36 am
Well, my bacon-loving friend pointed me here awhile back and I decided to make one for this holiday season. We documented the process and have posted a record of the entire thing:
http://sites.google.com/site/turbaconducken/
Summary: It was good. Very, very good.
January 7th, 2009 at 2:28 pm
Layers…
The steak inside was inspired, tho one could use… hmmm… a slab of bacony goodness instead?? Or a bacon wrapped fish (traditional inner stuffed layer).
You forgot to put the turbacoduckinslabalmon into the suckling pig, propped with bacon wrapped pineapple and of course itself bacon-wrapped, followed by the Lamb the suckling pig goes into. Of course, that too wrapped in Bacon. Natch.
You bury the lamgleturbacoduckinslabalmon into a charcoal liked roasting pit with various veggies, etc… let roast underground 36 hours, and enjoy.
And, um, BTW, the roast sheep or goat or, yes, even camel that has been turduckenized (usually the inner stuffing is a fish, BTW) is referred to as a “goat grab” by most who have imbibed. And funny, they seem to be rather alive – at least not deceased due to Gastronomic Arterior Innundation.
Paradise awaits!!
January 8th, 2009 at 8:22 pm
Its magically delicious!
January 12th, 2009 at 8:54 am
One thing people are forgetting here….You don’t eat the whole thing. MANY people enjoy one of them, you don’t have to have a lot. You have to try it, its sooooo good!!
January 13th, 2009 at 9:02 am
Can we put some dove inside the chicken inside the duck inside the turkey wrapped in bacon? I like that idea.
January 14th, 2009 at 9:33 am
I like the concept of stuffing an osturbacoduckenove into a pig. But why stop there? Why not stuff the whole mess into a water buffalo?
January 20th, 2009 at 11:12 am
This is quite possibly the greatest bacon recipe of all time. I will have to make this tonight!
January 22nd, 2009 at 9:39 am
I’m just so happy =)
January 23rd, 2009 at 4:16 pm
That first pic looked like the alien brain monsters from the beginning of the original Half Life game!
January 26th, 2009 at 5:02 pm
Turbaconducken, my life will not be complete until i try this beauty. IT LOOKS LIKE A FREAKING MEAT HELMET, and i would love to wear it. 5lbs of bacon is a ton. Im having this hopefully within the next week i just need to find a larger oven !!
January 26th, 2009 at 5:04 pm
Turbaconducken is why your all fat.
January 28th, 2009 at 2:41 pm
Before being cooked, that looks awfully like the severed top half of a Half Life 2 zombie: http://www.hlportal.de/images/content/hl2/enemies/zombie-fast.jpg
January 30th, 2009 at 3:31 pm
Do people actually eat this! I happened to just stumble upon this site and thought all the “serious” comments were just being cynical until i read down a little more. Thanks for sharing this. At last I can say I have truly seen it all!
January 30th, 2009 at 5:23 pm
i think people should use a bacon weave (weaving the bacon like a basket) to reduce movement of the bacon during cooking
February 1st, 2009 at 2:43 am
Dude, I do hope you deboned the chicken, duck, and turkey before stuffing!
I am a “veteran” of 2 turduckens and each time I’ve made them, I’ve included bacon in the stuffings. Never tried wrapping the entire Franken-bird in bacon… I like your style!
Might I recommend basting the bird with hot wing sauce while it’s cooking? Totally adds a new dimension of flavor!
February 1st, 2009 at 10:42 pm
Corey…you have been *one-upped*….Read and weep my pork loving friend, read and weep…
http://www.bbqaddicts.com/bacon-explosion.html
Yes, sausage covered by an artistically pleasing basket weave covering of bacon.With yet more bacon inside the sausage!
Thick cut bacon, at that.
Pork within a pork covering.
The mind boggles at the awesomeness of it.
February 2nd, 2009 at 5:48 pm
The only thing that could make it better is deep-frying it. In bacon fat.
February 3rd, 2009 at 10:55 am
That is the most disgusting thing I have ever seen… When I heard of the Turduckin I thought I had heard it all… apparently not. Enjoy your heart attack, pig!
February 6th, 2009 at 8:37 am
There IS a God!!! Proof: This meal. I thank the Lord every day that AL Gore invented the internet so we could learn about major important things like this recipe!!! I can’t wait to try it!
February 10th, 2009 at 2:57 pm
Cost per finished gram (pound, whatever) would be great to see.
Pathogenesis of disease remains, however, real; cooking the skins in (at 235 degrees F…?) really frosts the cake of this food-cum-petroleum.
Gladhanders:
I’m very happy the maker’s oven (or coal-fired power plant) didn’t detonate appreciably in the process, and that it came out ‘good.’ Professional Chefs oughtta have a restraining order taken out, though.
>To all the people saying that this is why Americans are all obese: look at the picture of the man who posted the article. You can tell by his face that he’s not fat.
You don’t gain much weight when your kidneys don’t function, so?
>Plus, I would eat it, and I’m 5?6? 105 lbs. And not bulemic. Or anorexic.
This is better than it eating you; are you so fit in runs and other sport you want to take it down a notch? Maybe you just wanted to take some time out to get and beat heart disease and cancer to -taunt- them, or merely jack up everyone’s healthcare premiums.
-Fat and salt don’t give you diabetes.
It’s your immune system, strictly speaking…the fat just helps while the salt knocks your workout off.
-Eating animals doesn’t make you a cannibal.
Running a hedge fund doesn’t make you a ponzi scheme either, but the risk for corruption is, shall we say, palpable. Law requires you to palp it if you run one, which I guess where this
Oh yeah, and where’s the complementary wine and veggies to your ‘meal’ now, MM? Asparagus in a rutabega in kale in pastry? ‘From The Tank’ (box wine I haven’t seen around)?
-I agree with the people who yelled at the people for complaining about this.
I’d like to disagree with the next reply. Word to my Monty Python posse.
-I’d like to smother vegans in this as well.
Vegans shout out that’s OK! Because you’ll die soon enough, you malingerer.
-I’d send it to PETA too, but to make them cry.
Plus la change…; better to munch it with people and alternative-fuel vehicles who enjoy whatever versions you occasionally make.
February 12th, 2009 at 2:35 pm
yummmmmmmmmmmmmmmmmmm
February 19th, 2009 at 3:19 am
Re Jerkface: Have you ever stopped to consider that that’s what most meat and poultry dishes must look like to a rabbit?
Re bioart: American Jews have known for decades that pork products, along with shellfish, are kosher only when they’re in Chinese food.
And I agree with those who’d love to send one of these turbaconducken creations to PETA, just to piss off those extremist animal-rights nutjobs.
March 10th, 2009 at 7:52 am
While the concept is good, who does not like bacon, I would have de-boned everything except the wings, thighs and legs of the turkey. I would also use my own home made beef bacon since I do not eat pork.
March 20th, 2009 at 12:36 pm
HEART
March 31st, 2009 at 11:35 am
Marie, you said: “Enjoy your heart attack, pig!”
You have to have the pig killed first, in order to get the bacon. Maybe a few of them, since there’s a lot of bacon there.
April 2nd, 2009 at 7:05 am
I think I just came in my pants….
April 3rd, 2009 at 3:31 am
And Americans wonder why they have an obesity problem, although this is a joke right?
April 8th, 2009 at 11:10 pm
Awesome Idea!
April 16th, 2009 at 8:37 pm
Nick wrote – “Why not just just put a regular Turducken in a whole suckling pig?”
That is beautiful…
And to whomever it was that mentioned the “carbon footprint” of this beast, shut the hell up. Do the rest of us a favour and suck some CO out of a bus’ tailpipe for a few minutes.
April 16th, 2009 at 8:41 pm
Christa wrote – “Turbaconducken is why your all fat.”
My all fat what? Either finish your sentence, or basic grammar and English composition.
April 19th, 2009 at 2:24 am
I seriously doubt one serving of this could kill a person… If they ate the whole thing, then naturally they have a higher risk. o.o
April 21st, 2009 at 4:46 pm
Gawd help us all.
April 25th, 2009 at 4:43 pm
Yum.
April 27th, 2009 at 1:36 pm
guess what’s for dinner
May 21st, 2009 at 12:47 am
I’m gonna make this for my boyfriend!
May 21st, 2009 at 4:44 pm
Ummm why are people calling this a heart attack? You’d get less than 4 slices of bacon per serving. Most of the fat would be from the duck, and in any event if you take the skin off the birds and use a slightly different cut of pork this would be healthier than the average hamburger.
Personally, I’m trying something similar to this with a small pig, a couple pork loins, and some bacon in my smoker this summer.
And to everyone saying “ewww” – if by “ewww” you mean “yummy” then you would be correct.
May 29th, 2009 at 11:15 am
Wow…. special place in hell for you… atop the throne for this creature!
When all else fails, WRAP IT IN BACON! *applauds*
June 4th, 2009 at 8:15 pm
This is a work or art not just a meal! Thank you.
June 5th, 2009 at 9:51 pm
hey Steve_no….before you shat your pants spilling out your dribble….you should have done a little research. Type 1 diabetes is caused by your immune system attacking your pancreas…..has nothing to do with your diet since this is a disorder you are born with…Type 2 diabetes is still in debate as to its cause…diet, obesity, lack of exercise, coupled maybe with genetics….whatever the cause MEAT….even salty meat, would have nothing to do with it since T2 diabetes is based around the carbohydrate and insulin resistance….which is why most type 2 diabetics are coached on eating meals higher in protein, fiber, and lean fats than in meals with starches, sugars, or other carbs.
Also weight loss has little to do with kidneys but instead more to do with the liver…which is also where type 2 diabetes comes in since the organ of effect in T2 diabetes is the liver and NOT the pancreas….so know this, kidneys dont process fats, the liver has more of a role in this……
you have been schooled
June 8th, 2009 at 5:05 pm
i blew my load to that shit!
June 23rd, 2009 at 1:42 pm
…I think I love you Corey
June 26th, 2009 at 12:48 pm
i bet the average weight of people on this site is between 300-350
July 9th, 2009 at 10:28 pm
I am in awe of this recipe. The comment about putting it in a suckling pig is amazing; I’m wondering, though, about including a cornish game hen or quail inside the chicken: pig-tur-bacon-duck-en-hen or quai-pig-tur-bacon-duck-en…or if you’re feeling particularly clever: quai-pig-tur-bacon-ducken-en-hen! I’m gonna keep working on it until I can fit in all God’s creatures from Noah’s arc. All wrapped in bacon of course.
July 28th, 2009 at 3:40 am
just recently heard of turducken but not this tops that:) soooo bad but gonna try it. will have defibulator ready
August 4th, 2009 at 9:20 pm
Jesus Christ… it’s so wonderful.
August 8th, 2009 at 4:53 pm
You have proven that worst of American qualities… EXCESS. More is not always better. Turducken is bad enough. Wake up and realize the stupidity of this. You are contributing the the fat, unhealthy American diet of excess.
September 4th, 2009 at 9:41 am
Glory Be!
September 4th, 2009 at 11:52 am
Well, all you nay sayers… do not eat it or read about it if ya really got a problem with it. Isn’t it all that easy? Walk on by don’t stop and look keep your brain in a box….
OK! it sounds delicious to me…. also sounds like the perfect last meal (before the aforementioned heart attack!)
For those who do not know… it does not “SIT” in the bacon grease if you use a roast rack….. goodness gracious… culinary artisans you are not!
We meat lovers would only do something like this 1x a year if we are smart and then it is off to the GYM…. but oh what a wonderful 1x a year! OH, forgot…. leftovers… well, OK, 1 week a year.
September 6th, 2009 at 3:57 pm
I have yet to hunt down a turducken in New York City but …. I may have to squirell away 5 some odd pounds of bacon for my successful moment ! Yummy looking ! I do believe weaving the bacon might help with it shifting but would make it a bit more labor intensive . If cooked on a rack how much grease is there after cooking ? Gotta be great for gravy makings . Duck is a fairly grease laden meat and would go nicely with the bacon squeezings ! Wrapping all birds in bacon ! Culinary Genius ! I am marking this website for the future ! as ever
Enjoy Life
Willi
September 12th, 2009 at 5:47 am
Oh my god… no words can describe what I’ve just seen. Utterly repulsive, but quite possibly the most delicious looking thing I have ever set my eyes upon. A haiku is in order.
Turbacondunken
So greasy, meaty
Repulsive, and beautiful
I want it right now
October 26th, 2009 at 8:34 pm
Bacon lovers UNITE! The best way to eat bacon is for charity. http://bit.ly/4Fh9b1
October 31st, 2009 at 10:57 am
People whine too much; heart attacks are the result of years of bad eating not over 1 setting.
A bloomin onion from Outback probably has more calories than this. But seriously if you have high blood pressure, stay away
I’m a big fan of bacon and this is just another form to look at. I think I will try this recipe excluding the bacon on the exterior level; it seems the outerhalf wont really accomplish much more than what is going on inside (just for show i guess). Anyway, the stuffing is critical here (and definitely taking it deboned) and what should it be stuffed with? i’m guess i’ll look to one of my all time favorite bacon orderves: Bacon wrapped dates stuffed with almonds/bluecheese topped with warm pesto.
Good Eats from NJ
November 11th, 2009 at 12:17 pm
So this is what god did on the 8th day.
November 11th, 2009 at 12:48 pm
My Polish immigrant mother-in-law has been making Thanksgiving turkey with bacon covering for decades. It bastes the turkey continuously although you do need to add more strips during cooking (be sure to volunteer for this duty as you can pick at the already cooked bacon). The turkey is always moist and delicious. The bacon is an extra treat as well.
November 11th, 2009 at 1:14 pm
My question is…why would you want to share this? Glorious!
November 11th, 2009 at 2:00 pm
A traditional Turducken is a cornish hen inside a duck inside a turkey, and all three are deboned before stuffing. Then the whole thing can be sliced like a roast, and served. Your bacon wrapping would work very nicely in the traditional version, and would make a much neater package.
November 11th, 2009 at 2:45 pm
I agree that this just violates the natural order of things. It is just wrong on so many levels. And I absolutely am going to cook one of these this holiday season. I can’t wait to experience the culinarily orgasmic sensation of tasting all these different kinds of fat-dripping meat at the same time.
And to all those who proclaim the obesity of it all, think again. It is not meat and fat that make humans fat and cause obesity related diseases such as heart disease and diabetes. It is all of the carbs and starches. It is decades of eating breads, pasta, pastries, and hundreds of other kinds of food and drink loaded with high fructose corn syrup. Sitting down once or twice a year and eating 4 oz or 8 oz or even 16 oz of fat-laden meats is not going to affect your health one iota. So give it a rest.
There is one area where I do feel conflicted about this, however. Do I want to have it with a dry, crisp Sauvignon Blanc that would cut through the fat between each bite, or would I rather have a spicy, massive, full-bodied Zinfandel that could stand up to such a gastronomic orgy of flavor. I just can’t decide, so…..I guess I will have both.
I really enjoyed reading all the comments. I especially liked all the comments from horrified readers. You guys made me laugh a lot. Thank you!
November 11th, 2009 at 7:42 pm
all I can say is Sausage stuffing…mmmmmmmmmmmmmmmmmmmmmmmmmmmm
Orgasmic is the word….and LOVE the idea of peppered bacon too
but still…after all this time…no actual oven temp or time….
I LOVE THIS SITE
November 11th, 2009 at 8:09 pm
Mmmmmm!
November 12th, 2009 at 1:28 pm
Disgusting…. now if it were deep fried then you’d have something there.
November 12th, 2009 at 2:03 pm
Looks good to me I love bacon . and perhaps i would like the turkey better if it were wrapped in the bacon. serve it in the dinning cars with the pumpkin pie. Try it you’ll like it I always say.
November 12th, 2009 at 5:42 pm
I am almost crying here laughing so hard at some of the profound comments on this site; I’ve always wanted to try a slice of turducken, but since it’s only the mr. and myself, we would be on a corner on friday selling sandwiches, since that is a heck of a lot of leftovers for 2 people, and he prefers pork to chicken.
I wondered myself if all that inner bacon wrapping cooks, although I can see where it would not only help keep the meats moist but serve as some awesome base for the gravy, or even the “debris” from this on sandwiches would give you a turbaconduckengasm right before they had to defibrillate you, but man what a way to go, especially for someone who decided to be a DNR…I’d want to rescind the DNR just to be able to tell what ran thru my mind at the moment after that meal…OMG…Andrew Zimmern or Tony Bourdain should do a two-man show for the travel channel about this meat project. Anyone who saw Andrew Zimmern actually trying the turducken, or Anthony Bourdain with his “3 little pigs” sandwich will understand.
The look of the “creature” is a bit off-putting, it looked like what you would get if you hogtied a turducken with miles of red-and-white ribbon candy. Don’t know, it seems a bit salty to me, a good hostess will make sure there are plenty of diuretics to go around when she passes the after-dinner mints!!!
November 17th, 2009 at 3:59 pm
I thought about this bacon all day! I have something to say, if you dont like bacon, DON’T HATE! We don’t hate you tree hugging tofu eating fatso’s. Every vegetarian friend I have is obese! You need to eat meat to have the energy to kick the asses of dumb people who try to dictate how others should live their lives!
November 18th, 2009 at 9:51 am
Somebody hold me.
November 19th, 2009 at 6:17 pm
Can someone post some calorie and the fat content information please.
November 20th, 2009 at 11:44 am
Stephanie said, “You need to eat meat to have the energy to kick the asses of dumb people who try to dictate how others should live their lives!” I almost wet my pants. The responses are hilarious, especially the ones from the outraged – you’re on a website called “Bacon Today”, idiots. Pass that platter of Turbaconducken my way right now!
November 24th, 2009 at 8:52 am
Okay, I’m a veggie (most of the time) and I would make this for my boyfriend and some friends (and probably sneak some for myself) for a special occasion. Also even if you ARE a veggie, you could adapt it to your soy-based vegetarian needs (although it won’t be nearly as good). Can’t we all just get along?
I’m not a veggie for health reasons, animal rights reasons… really it was more of a cullinary challenge to get away from making chicken every night – ok and I wanted to try and lose a few pounds.
I think I would try a traditional turducken and wrap it in bacon. We had a dish called “moink” at a dinner party a few months ago it was some sort of roast beef wrapped in a bacon weave – very tasty.
So long as people aren’t eating this every day I don’t see why once a year (I’m thinking Superbowl Sunday!) is such a bad thing. As far as decadence – people have been creating elaborate meals like this for centuries. I’d like to think that my ancestors in Cornwall had turduckens at the feasts in ale halls…
I’m thinking instead of gravy… make a honey mustard cream sauce with chives or scallions sprinkled on top or homemade BBQ sauce glazed over it all. Or it can be a cajun turbaconducken! I love the idea of hot sauce too… yum!!
Serve it with garlic mashed potatoes, roasted and herbed root vegetables, steamed asparagus with apricot glaze… and it will balance out the meal. I can’t imagine a serving of this being much more fattening than some of the fried tofu recipes I’ve found on the internet.
I agree… if you’re so appalled by cooking with bacon or combining meats and what not then why are you on this site? Are you the same people who comment on my local newspaper’s site that have nothing better to do with your lives than tell people they’re wrong in order to validate your life choices? There is nothing wrong with being Vegan, Vegetarian, or an Omnivore. While products out there allow us to not HAVE to eat meat – we’re still designed as human beings to eat meat (that’s what those sharp pointy canine teeth we have are for) and those who do should be allowed to do so without catching flack from people who don’t – and vice versa.
Again – can’t we all just get along?
November 25th, 2009 at 4:56 am
Use a Cornish game hen and stuff it into the chicken. Use the smallest game hen, chicken, duck and turkey you can, all deboned, then it may fit into the biggest goose you can find. Bagooturduckenhen, anybody? I have no idea what ostrich or emu taste like, but……..hmmm….too bad the dodo is extinct. I think you could have fit a deboned ostrich into a dodo or a Great Auk. (Just kidding except for the Cornish game hen
)
As for the disapproving vegans, do you read posts on this web site for the same reason people enjoy horror movies so much? Why else would you come to a site about cooking with meat, is it for the recipes? If you want to feel all superior to other people, trolling a website about bacon doesn’t really cut it. Go out and do a lot of volunteer work, then adopt a special needs child, and feed the homeless and adopt a few animals from a high kill shelter, then you would have the right to feel superior. Any fool can criticize strangers online because they disagree with them. That doesn’t confer superiority.
I have no idea why people would say this recipe is the reason Americans are so fat. After all, how many fat Americans have tried this recipe, anyway? How many countries don’t have at least a few fattening recipes for special occasions or holidays? I’m guessing most countries have at least one holiday dish heavy in fat, butter and/or cream, if not bacon. This is given as a special holiday main course. Nobody suggested you eat more than a few ounces of this once a year. If you ate a lot of it on a regular basis, it certainly wouldn’t be very healthy. But that’s not the point of the recipe.
November 25th, 2009 at 6:13 am
Nasty…. disgusting…. pukeworthy…..
@Siddhartha Vicious – Please change your name, it’s a stupidly ignorant thing when a person wearing Buddha’s name starts the glory to bacon..
Go PETA!!!
November 25th, 2009 at 1:14 pm
hahaha something to tick off PETA. I think lining the turkey with bacon is a great idea. I’m just not that into duck…yuck
November 25th, 2009 at 6:56 pm
This idiot had to look up the recipe on the internet? Good job Einstein!!
Sick food… makes me wanna throw up right on your face.
November 26th, 2009 at 9:28 am
I bet it makes a great gravy.
hey vegetarians if you don’t like it, then don’t make it.
November 29th, 2009 at 2:43 am
YUM. I love it!
Personally, I would have taken the skin off all the poultry and mayyyyyybe poked some holes in the bottom so that a little extra fat could drain off–quite a bit would drain off anyway, though. But that’s just me–I generally pull/cut/drain about 90% of the excess fat off my food, anyway. And frankly, I prefer red meat to poultry, but I’m a big bacon fan, even though I don’t eat meat that much. I would have used the pepper bacon for the whole thing, though.
And for all the people complaining about “this is why Americans are fat yarrgh blah blah blah…”
Ok, has no one heard of a deep-fried Mars© bar? That’s not an American invention (no, really, it exists–Google it). So calm down. We didn’t invent the idea of playing with our food and making really weird dishes (I think the French may win that one). If we want to wrap three animals in bacon and eat the thing with about 20 other people ONCE a year with leftovers spaced out over 6 months or so, it’s not your concern because we aren’t forcing you to eat it, too.
Besides, getting this stressed over a stranger’s once-a-year eating habits might give you a heart attack long before we have one. Deep breaths, please.
November 29th, 2009 at 6:04 pm
I think I just died and went to heaven! I make popcorn with bacon grease and a little strip of bacon for the flavor, much better than canola or peanut oil. And this? Well this is just the bees knees.
December 1st, 2009 at 9:47 pm
Whoa! Baked Headcrab??!?!?!?!?!?
http://uncyclopedia.wikia.com/wiki/Headcrab
January 31st, 2010 at 8:36 pm
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