Turducken is a meat creation made famous in Louisiana and it involves stuffing a whole deboned turkey with a deboned chicken stuffed with a deboned duck. If you’ve never been to Louisiana, chances are you’ve never heard of turducken but in the south you just might see it on the Thanksgiving table.
Total Time
4hr 30min
5.0
1 Rating
Author: How to BBQ Right
Servings:
12
Ingredients
•
2
Boneless, Skinless Turkey Breasts
•
2
Boneless, Skinless Chicken Breasts
•
2
Boneless, Skinless Duck Breasts
•
2
lb
Bacon
, thinly sliced
•
8
oz
Spicy Pork Sausages
•
8
oz
Crawfish Boudin Sausage
•
1 2/3
cups
Mushrooms
, diced
•
1/2
Onion
, diced
•
1/2
cup
Breadcrumbs
•
1
Tbsp
Olive Oil
Cooking Instructions
1.
In a sauté pan over medium heat add Olive Oil (1 Tbsp) and Onion (1/2). Cook for 2-3 minutes until onion turns translucent.
2.
Add Mushrooms (1 2/3 cups) and continue to cook for 2 minutes. Remove from pan and set aside.
3.
Place the Crawfish Boudin Sausage (8 oz) and Spicy Pork Sausages (8 oz) in a sauté pan and brown. Add onion/mushroom mixture and strain excess fat. Place in a bowl and stir in Breadcrumbs (1/2 cup) to combine.
4.
Cover a cutting board with plastic wrap and place one of the Boneless, Skinless Turkey Breasts (2) on top. Layer with 2 tablespoons of sausage mixture followed by one of theBoneless, Skinless Chicken Breasts (2). Layer with 2 Tablespoons of boudin sausage and top with one of the Boneless, Skinless Duck Breasts (2). Repeat with the rest of the meat.
5.
Fold the edges of the turkey breast around and cover tightly with plastic wrap. Store in refrigerator for 2 hours up to overnight.
6.
Preheat Big Green Egg or other grill/smoker for indirect cooking at 275-300 degrees F (140-150 degrees C). Add cherry wood chunks to hot coals for light smoke.
7.
Lay out a sheet of wax or butcher paper on the work surface and use Bacon (2 lb) to build a 9x9 strip bacon weave.
8.
Unwrap each mini turducken and place on bacon weave turkey side down. Wrap bacon around turducken and fold edges. Place on greased wire cooking rack.
9.
Place each turducken on the smoker and cook for a couple of hours, until internal temperature reaches 165 degrees F (75 degrees C) on instant read thermometer.
10.
Rest each for 15 minutes and slice into desired pieces.
Nutrition Per Serving
CALORIES
497
FAT
38.6 g
PROTEIN
33.4 g
CARBS
3.4 g
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