WOW. It has been quite a long time since I updated this blog. I guess it makes sense with the crazy amount of stuff going on with me right now, but I’m glad to say I get a huge breather now – and a lot of free time! 
Just because I haven’t updated, doesn’t mean I haven’t been experimenting with food just as much! I have a huge back-log of recipes and pictures to upload.
I’ll start with the TURBACONDUCKEN. Made this in early December. After a famous link about it started circulating on the internet, I couldn’t wait to give it a go. This post is going to be primarily pictures – cuz I took a crazy bunch of them. To all the vegetarians out there, probably don’t want to check this post out. But for all others, this was definitely a once-in-a-lifetime type of meal.
Click “more” to start the adventure!
Ok, so you’ve most likely heard of the Turducken. How does the Turbaconducken differ from this? Is it a few strips of bacon laid out on top of the final product? WRONG. It’s bacon on top of a deboned-turkey stuffed with a bacon-wrapped deboned-duck stuffed with a bacon-wrapped deboned-chicken.
Time: 4-5 hours
Price: super variable (but not cheap)
Advantages: conversation piece, laughing at “normal turkeys”, no seasoning
Disadvantages: clogged arteries, food for about a month, bacon juice
- de-boned chicken (or 3 chicken breasts)
- duck
- turkey
- 2-3 packs of bacon
- roasting pan & rack
- cotton thread (or other turkey threader)
Step 1: Prepare a de-boned chicken. If you don’t want to de-bone it yourself, nor buy a prepared one, go the easiest route by using 3 thawed chicken breasts. Wrap these with 2 strips of bacon each!
Step 2: Prepare a de-boned duck. I used this video to help me. I didn’t do it exactly right, but I ended up with 4 pieces of meat, 2 drumsticks, and 2 wings. I used the 4 pieces of meat first. I sandwiched a chicken breast between 2 pieces of duck meat…and of course, I wrapped each with 2 strips of bacon.
Step 3: Wrap the third chicken breast with the 2 drumsticks and wrap with 2 strips of bacon. I left the 2 wings off to the side and ended up eating those another day.
Step 4: Prepare a de-boned turkey. Again, the internet is your friend. So are people that offer to de-bone the turkey while you read a web-site (hehe). During this meal, I learned I wasn’t very good at de-boning any type of poultry.
Step 5: Lay this de-boned turkey on a roasting tray. Toss those bacon-wrapped-duck-wrapped-bacon-wrapped-chicken breasts right in! Pull the turkey back together and sew that guy good as new! (You might need a friend to help with this part) Should end up like this:
Step 6: Lay strips of bacon on top of the turkey and around the drumsticks.
Step 7: Put a piece of foil over it and cook it in the oven! It’s important to get the internal temperature of the meat to about 165°F. Exactly how to get there is the source of a lot of debate and varies based on your turbaconducken. I left mine on at 325°F for about 3 hours. I think preferably, a lower temperature for longer is better. But if you dont’ have all day, crank it up a bit. The one downside might be a bit-too crispy bacon (see mine.)
Step 8: Carving is the last step – and one of the hardest. Couldn’t find any easy guides for this so I just started slicing away. i think the end result didn’t turn out too shabby (I only carved half to begin with…we were hungry!)
Step 9: Throw some side dishes together…and you got yourself a great meal. Enjoy!
January 15, 2009 at 4:55 pm
That is awesome! Great pics. Of course, you threw away the bacon right? The poultry looks a bit dry….was it?
January 19, 2009 at 3:04 pm
We didn’t eat most of the bacon. It was mostly for show and flavor. I thought the poultry would be dry too – but it was very moist and tender (considering we didn’t marinade, brine, or put any other seasoning on it.) Now, logically there’s only one way the poultry could have gotten so moist and tender…and I’d rather not think about that part too hard.