Bacon Butternut Turducken – CrossFit Series

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Ham is cool and turkey alone is fine, but my Bacon Butternut Turducken is DIVINE!

Mix it up this Easter by preparing a bird inside a bird inside a bird. If you want to take it to the next level, add a cornish game hen to the center for a “Cornish Turducken”.

We shot this video in December and it aired as a Christmas meat piece (meat + masterpiece), but it works well at any family gathering. I had one at Thanksgiving while hanging with the boys a the Henderson Fire Department and thought I’d throw down a Paleo version. The bacon butternut dressing is tasty and compliments the poultry nicely. Give this one a try and enjoy your weekend! Paleo Pam and Paleo Gordie are coming to town and we’re busting out the Camp Chef Pellet Grill. Stay tuned to my IG for updates…

In the meantime, remember the what this week is all about and do your best to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(The Triumphal Entry… I know they were selling doves in the temple, but I think that’s Greek or Hebrew for Turduckens…)

Bacon Butternut Turducken

Ingredient List for the Turducken:

  • 1 16-18lb turkey, deboned except for legs and thighs
  • 1 3-4lb duck, deboned
  • 1 3-4lb chicken, deboned
  • 5 tablespoons PALEO GRIND Super Radical Rib Rub, or a mixture of 4 tablespoons kosher salt and 1 tablespoon black pepper

Ingredient List for the stuffing:

  • 1 pound bacon, chopped
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 1 1/2 butternut squash, roasted, peeled, seeded and diced
  • ½ bunch Italian parsley, stems removed, roughly chopped
  • 5 tablespoons PALEO GRIND Super Radical Rib Rub, or a mixture of 4 tablespoons kosher salt and 1 tablespoon black pepper

Ingredient List for the brine:

  • 1 1/2 gallons water
  • 1 1/2 cups kosher salt

Other items you’ll need:

  • 10 10-inch bamboo skewers
  • Butcher’s twine
  • Aluminum foil
  • Roasting pan with rack

Preparation Instructions:

To brine your birds, use a whisk to dissolve the salt in the water. Once the salt is dissolved, add the birds and refrigerate for 24-48 hours before cooking. This can be done overnight, but the longer you brine, the better.

  1. Preheat oven to 375°F.
  2. In a stockpot over medium heat, cook your bacon until crispy, then add onion and celery and continue cooking until onions are translucent and celery is soft.
  3. Remove the pot from the heat and fold in the butternut squash and parsley. Your stuffing is complete.
  4. Season both sides of the turkey, duck and chicken with PALEO GRIND Super Radical Rib Rub or salt-and-pepper mixture.
  5. Place the turkey on a cutting board skin side down. Scoop a third of the stuffing onto the turkey and spread evenly.
  6. Place the duck, skin side down, on top of the  turkey and stuffing. Scoop a third of the stuffing onto the duck and spread evenly.
  7. Place the chicken, skin side down, on top of the duck and stuffing. Scoop the final third of the stuffing onto the chicken and spread evenly.
  8. Roll and tie the turducken by pulling the turkey skin up and over the top of the meat/stuffing pile on both sides.
  9. Grab your skewers, butchers twine and an extra set of hands. Starting at one end while your assistant holds the turducken together, insert several skewers across the bird, joining the two sides together. Then, weave the butcher’s twine between the skewers, pulling the twine tight after every couple of skewers. Once you reach the other end, tie the twine off with a double knot and cut away any excess twine.
  10. Flip the bird over onto your roasting rack and tie the legs together in traditional turkey fashion.
  11. Place the turducken in the preheated oven for approximately 4 hours or until the thighs read 185°F and the center reaches 165°F. If your bird appears too dark at any point, you can cover with foil to prevent further darkening. But there’s really no such thing as too dark!
  12. When the turducken is done, remove from the oven, cover with foil and allow to rest for 20-30 minutes.
  13. Use an extra set of hands to remove under trussing (skewers and twine). Then, starting at the end opposite the legs, slice across the entire boneless turducken. You can serve in slices or cut across the slices to give more of a cubed chop effect.
  14. Either way you slice it, turducken is sure to be your new go-to for holiday protein.

“Keep It Paleo!”

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