Submitted by: Kyle Hillman
Ingredients: Turkey (Free-Range)
5 Lbs of Bacon (Uncurred)
Fresh cracked black pepper
*25 lb of fowl
Instructions: Debone the birds, Also remove the wings of the duck and chicken, wrap them in bacon and throw them in the turkey pan with Turbaconducken.
Place the turkey skin side down and put a layer of bacon over the turkey, sprinkle some rosemary sprigs and garlic on top of the bacon and grind some fresh black pepper over the bacon Place the duck on top of the turkey/bacon layer, then put a layer of bacon on top of the duck, sprinkle again with rosemary and garlic and a little more black pepper. Place the chicken on top of the previous layers, and palce more bacon, rosemary, garlic, and pepper on the inside of the chicken.
Roll the birds closed, place 5-6 skewers into the turbaconducken in various loactions to help hold it together and stitch the turbaconducken together with buthchers twine. Once the turducken is held togethers wraop the whole thing in bacon
Place the beast breast side up in an adequately sized cooking vessel, and cook at 225-250 for about 8 hours, or until the surface temp is 165 and the internal temp is 155. Anything higher than 250 is going to burn the bacon. You’ll also need to have a turkey baster on hand to reverse baste so that the bacon fat doesnt overflow out of the cooking pan.
Finally, after approximently 8 hours of cooking, take the turbaconducken out of the oven and let it sit for 20 minutes before carving.
Then, CARVE AND ENJOY!
Notes: *Smilely face is optional