Mini Turducken Recipe | Turducken Bacon Wrapped and Smoked on Big Green Egg

duck

🥗Healthier: quail

💰Cheaper: chicken

Quail offers a leaner option, while chicken is more affordable.

sausage

🥗Healthier: lean turkey sausage

💰Cheaper: ground beef

Lean turkey sausage reduces fat, while ground beef is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: stale bread

Oats are healthier, while stale bread minimizes waste.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Start with 2 boneless skinless turkey breasts, 2 boneless skinless chicken breasts, and 2 boneless skinless duck breasts.

For the stuffing, sauté 1 cup of spicy pork sausage with mushrooms and onions in olive oil until browned, then drain the fat and mix in 1/2 cup of breadcrumbs.

Prepare a second stuffing using 1 cup of spicy crawfish boudin by squeezing the sausage out of the casings.

Butterfly the turkey breasts to flatten them out, optionally pound them if uneven.

Layer the spicy pork sausage stuffing on the turkey breast, using 2-3 tablespoons.

Add a layer of thin sliced and butterflied chicken breasts on top of the sausage stuffing.

Add a layer of duck breasts on top of the chicken.

Fold the turkey breast around the layers and wrap tightly in plastic wrap, twisting the ends to secure.

Refrigerate the wrapped turducken for a couple of hours to help hold its shape.

Prepare the grill (Big Green Egg) for indirect cooking at 275-300°F using Royal Oak lump charcoal and cherry wood for smoke.

Create a bacon weave on butcher paper, using a 9x9 pattern of bacon strips.

Unwrap the turducken and carefully place it on the bacon weave, then wrap the bacon around it, folding the ends up.

Transfer the wrapped turducken onto a chicken rack sprayed with cooking spray to prevent sticking.

Place the turducken on the grill grate and close the lid, maintaining a temperature of 300°F.

After about 1.5 hours, check the internal temperature with a thermometer, aiming for 165°F.

If the bacon starts to get too dark, cover it with foil to prevent burning, and continue cooking until the internal temperature reaches 165°F.

Cooking Techniques

Equipment Needed

Spice Level: