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 here in the south you just might see it on the Thanksgiving table.
2 Turkey Breast (boneless, skinless)
2 Chicken Breast (boneless, skinless)
2 Duck Breast (boneless, skinless)
2lb Thin sliced bacon
1/2 lb Spicy Pork Sausage
1/2 lb Crawfish Boudin Sausage removed from casings.
6oz diced mushrooms
1/2 onion diced
1/2 cup Bread Crumbs
1 TBS Olive Oil
In a sauté pan over medium heat add olive oil and onion. Cook for 2-3 minutes until onion turn translucent. Add mushrooms and continue to cook for 2 minutes. Remove from pan and set aside.
Place spicy sausage in sauté pan and brown. Add onion/mushroom mixture and strain excess fat. Place in a bowl and stir in bread crumbs to combine.
Cover a cutting board with plastic wrap and place turkey breast on top. Layer with 2 tablespoons of sausage mixture followed by a chicken breast. Layer with 2 Tablespoons of boudin sausage and top with duck breast.
Fold the edges of the turkey breast around and cover tightly with plastic wrap. Store in refrigerator for 2 hours up to overnight.
Preheat Big Green Egg or other grill/smoker for indirect cooking at 275-300⁰ add cherry wood chunks to hot coals for light smoke.
Lay out a sheet of wax or butcher paper on the work surface and build 9×9 strip bacon weave.
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.
Place each turducken on the smoker and cook until internal temperature reaches 165⁰ on instant read thermometer. Rest each for 15 minutes and slice into desired pieces.