Turducken 2012 (part 2): The proof is in the eating…

So we left part one with the turbaconucken (a turducken wrapped in bacon) sitting in the fridge ready for cooking and eating. And I don’t want to leave you hanging – it was tasty. And we’re all still alive. So it must have been cooked to bacteria killing perfection.

It started off in our oven at home – glazed with the butter/maple glaze. Uncovered for the first 20 minutes or so, and then under a foil tent – to be honest, I probably blackened it a little more than I would’ve liked. I wanted to be able to see the cooking thermometer.

We moved it to mum and dad’s, and their Weber, where it was introduced to dad’s smart probe – a bluetooth probe that sends an updated temperature to your iPhone in real time. The target number was 180 degrees¬†Fahrenheit¬† And we got there. Sliced the turbaconucken, and served it up. To some acclaim. It’s fantastic as leftovers too.


The Christmas Turbaconucken 2012: Part One

I’ve always wanted to cook a turducken. Or, wrapped in bacon, a Turbaconucken. It’s a chicken, stuffed inside a duck, stuffed inside a turkey. So this is one to tick off the bucket list.

I don’t have the mad deboning skillz to produce a fully-fledged bird shaped delight. So this year I settled for a Turbaconucken Roll.

I’m cooking it tomorrow, with a maple glaze for our family Christmas. So I’ll post some photos, and if required, a post-mortem, tomorrow.

Special thanks to my sister Susie, her boyfriend Rohan, and my patient wife for bringing this all together.

But here’s our ingredients:


  • Turkey breast x 4
  • Duck breast (de-skinned – I’m attempting to turn the skin into some duck salt) x 4
  • Chicken breast x 4
  • 500gm Bacon Rashers


  • Breadcrumbs (we just cooked some white bread in the oven for a while and then food processed them).
  • Egg x 3
  • Butter (soft or melted)
  • Garlic
  • Pistachio Dukkah

We didn’t have any onions. So I put quite a bit of garlic in.

Split stuffing into three bowls…

  • 1st bowl – add 1 Jar Cranberry Sauce
  • 2nd bowl – add 3/4 Jar Plum Sauce
  • 3rd bowl – add nothing.


  • Equal parts Maple Syrup and Butter.

I also picked up some cooking string to bring this all together.


  • Mix the ingredients of the stuffing together in a big bowl.
  • Bash the life out of the meat until it is as flat as you can get it.
  • Lay out a grid of string.
  • Lay Bacon rashers in a square.
  • Lay out the Turkey fillets – inside the bacon rashers (ie with some bacon overhanging on all sides).
  • Apply layer of Cranberry stuffing.
  • Lay out Duck fillets.
  • Apply layer of Plum stuffing.
  • Lay out Chicken breasts
  • Apply a pile of plain stuffing “on the fold” of the square you’ve made.
  • Fold like a taco.
  • Tie strings together until you’ve got a nice package.

We wrapped ours in glad wrap. Like a sausage. And I’ll be cooking it in the oven tomorrow. I have a meat thermometer.

I found this post particularly useful.

Turducken 2.0

You may have heard of a turducken. A chicken stuffed in a duck stuffed in a turkey. This goes one better.

It’s from Good – and it’s a “Turbaconucken, a chicken inside a duck inside a turkey, all wrapped in bacon”. I don’t know about you, but I’d like to try it.

Good has linked to a new blog they’ve discovered – which you’ve now discovered – called “This is why you’re fat” – it includes great culinary coronary inducers like the super mega oreo tower and other goodies aggregated from around the net.

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