Holiday heart attack in the making: The Turbaconducken

It's a turducken wrapped in bacon:



Instructions at the link: http://bacontoday.com/turbaconducken-turducken-wrapped-in-bacon/

:puke:

:scared:

:puke:

:drool:

and it'll be a Bacterioturducken.

go vegetarian. you won't regret it.

Went back to being an omnivore, and never looked back.

oh, and thanks for posting this - next time we have a thread about preachy sanctimonious v*ans, I'm going to link back to this.

I'm feeling all slapped down. I'm preachy and sanctimonious. You're an asshole. That makes us even.

Or do just eat it with your hands?

I'm going to hurl!

So it's usually pretty easy to carve. Don't knock it before you try it, it really is delicious. It's the preferred food of John Madden after all :P.

But me?

But the real thing is fantastic.

Sorry, I should have explained. A poor try at humor.

Looks like you've got pretty lucky dogs. Have you ever tried the real thing?

I just discovered bacon salt myself, so I look forward to trying that out. And for anyone who hasn't tried turducken, it really is fantastic. I mean, if you like poultry at all, it's really tasty. Duck is my favorite. If the turducken is cooked properly, it's so moist and juicy and really is better than the sum of its parts. And bacon pretty much makes anything taste better, so I'm surprised this hasn't been thought of before.

I haven't tried it yet, but it's definitely on my list.

I first saw it here http://www.baconsalt.com/

And then I found the Original kind at a local butcher shop. It has an authentic bacon flavor.

I'd really like to find a local place that sells it. But I might just buy a multi pack online. It really is a great idea and it seems to be implemented really well. I know it sounds trite, but bacon really does go well with just about anything. I can't wait to try it on steaks as well as mashed and baked potatoes.

It makes a nice difference. And it's good on salads, too. I like bacom dressings but avoid them. This stuff does the trick.

Bacon makes everything taste great.

damn that's is total meat product carnage extravaganza

It's easier to decompress if you start with that.

but tomorrow is turkey time ... without the ducken
or the whole hog of bacon

but with fixin's

and PIE !!!

Take that bacon-wrapped turducken and stuff it inside a whole cow and roast the entire thing.

I can see the whole business being stuffed inside a deboned elephant someday.

snip

Variations

The largest recorded nested bird roast is 17 birds, attributed to a royal feast in France in the early 19th century (originally called a Rôti Sans Pareil, or "Roast without equal") - a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an Ortolan Bunting and a Garden Warbler. The final bird is small enough that it can be stuffed with a single olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds. This dish probably could not be legally recreated in the modern era as many of the listed birds are now protected species. <1> <2>.

snip

http://en.wikipedia.org/wiki/Turducken

That is a crazy creation.

there is no food that cannot be improved by the addition of bacon, I tell you.

I know bacon is good, but the best part of the turkey as I recall it was the crispy skin. Why ruin it?

putting bacon on during cooking helps keep the turkey from drying out in the oven; it's self-basting, if you like. I brown mine, then throw some bacon on top of it, change the bacon every few hours (it gets chopped up and reused in something else, and remove it for the last few minutes, as well as draining the juice (we put fruit inside the bird rather than stuffing).

?v=0

So simple...so obvious...so brilliant.

Turkey = tasty. Duck = extremely tasty. Chicken = not my favorite fowl, but still pretty good. You combine those together with a nice cornbread stuffing and how can you go wrong?

:shrug:

Drool.

Truly, bacon DOES make all foods better!

Here's where you can order it: http://www.freep.com/article/20081105/FEATURES02/811050387/1027/FEATURES02

It doesn't seem to be suitable for my (single-occupancy) kitchenette, so I'll take a pass myself. (sob!)

pnorman

...a real treat in non-artisinal (Read: non-fancy and inexpensive) bacon is Carrando brand apple cider cured (not applewood smoked) bacon. It is available here in New england at Market Basket supermarkets at $2.99 to $3.29 per pound. The cure gives a sweet fruity undertone that enhances many dishes. Care should be taken to cook this product at a slightly lower temperature than normal as it holds a touch more surface sugar that carmelizes quickly and burns easily at higher temps. My favorite use is in a bacon-blue cheese burger. One more tip- use about a heaping teaspoon of crumbled blue cheese and then top with a thin slice of american cheese which blends well and binds the crumbles in place. You can top this as you like, but I prefer just a touch of Kraft horseradish mayo spread. Try it-you'll like it.

:puke:

That's like the fifth time I've seen that picture this week, and it still makes me gag to look at it.

:9

Man I am getting me some of that.