TurBaconEpic Thanksgiving - Epic Meal Time
TurBaconEpic Thanksgiving - Epic Meal Time is a hard American recipe that serves 25. 2500 calories per serving. Recipe by Epic Meal Time on YouTube.
Prep: 2 hrs 50 min | Cook: 4 hrs 10 min | Total: 7 hrs 45 min
Cost: $227.63 total, $9.11 per serving
Ingredients
- 1 whole Whole Pig (about 35 lb, cleaned and hair removed)
- 1 whole Turkey (12‑14 lb, deboned)
- 1 whole Duck (5 lb, deboned)
- 1 whole Chicken (5 lb, deboned)
- 2 pieces Cornish Hen (deboned)
- 5 whole Quail (deboned)
- 10 lb Bacon Strips (thick‑cut, smoked if possible)
- 2 lb Pork Sausage Meat (fresh, no casing)
- 1 cup Unsalted Butter (cut into cubes)
- 2 cup Dr Pepper (regular soda)
- 0.5 cup Dry Rub (mix of salt, black pepper, smoked paprika, garlic powder, onion powder)
- 0.5 lb Bacon Bits (for garnish)
Instructions
Prepare the Pig
Rinse the whole pig, remove any remaining hair with a kitchen torch or scalding water, then pat dry with paper towels.
Time: PT30M
Debone the Five Birds
Using kitchen shears and a carving knife, carefully remove all bones from the turkey, duck, chicken, Cornish hens, and quail, keeping the meat in large, flat pieces.
Time: PT45M
Make Bacon‑Sausage Stuffing
Combine 4 lb of bacon strips (cut into 1‑inch pieces) with the 2 lb pork sausage meat, add half of the dry rub, and mix thoroughly in a large mixing bowl.
Time: PT20M
Prepare the Meat Glue
In a food processor, blend 1.5 lb of bacon strips with the remaining 2 lb pork sausage meat until a smooth, tacky paste forms.
Time: PT15M
Sear the Duck
Heat a large skillet to high heat (≈450°F) and sear the deboned duck for 2‑3 minutes per side until a deep golden crust forms.
Time: PT5M
Temperature: 450°F
Layer the Inside of the Pig
Inside the pig cavity, spread a thin layer of meat glue, place the seared duck, add another layer of meat glue, then lay down bacon strips, the chicken pieces, a generous amount of the bacon‑sausage stuffing, the Cornish hens, more meat glue, and finally the quail. Finish with a final coat of meat glue to seal everything.
Time: PT30M
Sew the Pig Shut
Using butcher’s twine or a heavy-duty needle, stitch the opening of the pig closed, pulling the skin tight to prevent any leakage.
Time: PT10M
Apply Dry Rub to the Exterior
Rub the entire outside of the pig with the remaining dry rub, ensuring an even coating.
Time: PT5M
Prepare Dr Pepper Butter Glaze
Melt the butter in a saucepan over medium heat, stir in the Dr Pepper, and simmer until reduced by half, creating a glossy glaze.
Time: PT5M
Wrap the Pig in Bacon Strips
Lay overlapping bacon strips over the entire surface of the pig, securing them with a few pieces of twine if needed.
Time: PT5M
Smoke the Pig
Preheat the smoker to 225°F, place the wrapped pig on the rack, and smoke for about 4 hours, basting with the Dr Pepper butter glaze every hour. The internal temperature should reach 165°F in the thickest part of the pig.
Time: PT4H
Temperature: 225°F
Rest and Garnish
Remove the pig from the smoker, tent with foil, and let rest for 15 minutes. Then sprinkle the bacon bits garnish over the surface before carving.
Time: PT15M
Nutrition Facts
- Calories
- 2500
- Protein
- 150 g
- Carbohydrates
- 30 g
- Fat
- 180 g
- Fiber
- 0 g
Dietary info: High‑protein, High‑fat, Gluten‑free (if dry rub is gluten‑free), Not vegetarian, Not vegan
Allergens: Pork, Dairy
Ingredient Substitutions
- Instead of Whole Pig: Pork shoulder roast (20 lb)
- Instead of Turkey: Large chicken
- Instead of Duck: Cornish duck
- Instead of Chicken: Broiler chicken
- Instead of Cornish Hen: Small chicken
- Instead of Quail: Pint‑size chicken
- Instead of Bacon Strips: Turkey bacon
- Instead of Pork Sausage Meat: Ground pork
- Instead of Unsalted Butter: Margarine
- Instead of Dr Pepper: Cola
- Instead of Dry Rub: store‑bought BBQ rub
- Instead of Bacon Bits: Crispy pork rind
Equipment Needed
- Large Smoker
- Carving Knife
- Kitchen Shears
- Food Processor
- Mixing Bowl
- Basting Brush
- Butcher’s Twine / Needle
- Roasting Pan
- Meat Thermometer
- Aluminum Foil
- Cutting Board
- Saucepan
Critical Steps — Do Not Skip
- Removing all air pockets before sealing the pig
- Sewing the pig shut tightly
- Maintaining smoker temperature at 225°F
- Ensuring internal temperature reaches 165°F
Chef Tips from the Video
- Insert a meat thermometer probe into the thickest part of the pig before smoking; leave it in for continuous monitoring.
- Baste generously with the Dr Pepper butter glaze to develop a caramelized, glossy bark.
- Let the pig rest on a cutting board covered with foil; this makes carving easier and keeps the meat juicy.
Troubleshooting
Air pockets cause uneven cooking and soggy spots.
After layering, press the meat firmly and use a spoon to push out trapped air before sewing the pig shut.
The interior does not reach 165°F after the smoking time.
Increase smoker temperature to 250°F and continue cooking, checking the thermometer every 15 minutes.
Bacon strips fall off during smoking.
Secure the strips with additional twine or a light coat of the glaze before placing the pig in the smoker.
Storage
Refrigerator: Cool leftovers in airtight containers within 2 hours; keep for up to 3 days.
Freezer: Portion meat and freeze in freezer‑safe bags for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the bacon‑sausage stuffing and meat glue a day ahead and refrigerate.
- Season the pig with the dry rub and let it sit uncovered in the fridge for several hours to dry the skin.
- The Dr Pepper butter glaze can be made up to 24 hours in advance and reheated before basting.
Frequently Asked Questions
What is the cultural significance and history of whole pig roasts in American celebration cuisine?
Whole pig roasts have long been a centerpiece at American holiday feasts, backyard barbecues, and community gatherings, symbolizing abundance and communal sharing. Epic Meal Time amplifies this tradition with extreme bacon and multi‑bird stuffing for a spectacle‑driven twist.
What traditional regional variations exist for stuffed whole pig dishes in the United States?
In the Southern United States, whole pigs are often seasoned with a sweet‑spicy rub and smoked low and slow, sometimes stuffed with apples or cornbread. In Hawaiian luau, a whole pig (kalua) is cooked in an underground oven and may be filled with taro. Epic Meal Time’s version adds five different birds and a bacon‑centric stuffing, creating a modern, indulgent variation.
How is a whole pig traditionally served in American backyard barbecues?
After smoking, the pig is typically rested, then carved into large sections—shoulder, loin, and leg—served on platters with sides like coleslaw, baked beans, and cornbread. The Epic Meal Time version is presented whole, then sliced at the table for dramatic effect.
What occasions or celebrations is a whole stuffed pig traditionally associated with in American culture?
Whole pig roasts are popular at Fourth of July celebrations, large family reunions, harvest festivals, and charity fundraisers where the size of the animal matches the scale of the event. Epic Meal Time often creates such dishes for special video milestones or holiday specials.
How does the Bacon‑Wrapped Stuffed Whole Pig fit into the broader American barbecue tradition?
It embodies the American love for smoky, low‑and‑slow cooking while pushing the limits of indulgence with layers of meat, bacon, and sugary glaze. The dish showcases the “bigger‑is‑better” ethos that is a hallmark of many modern American barbecue spectacles.
What are the authentic traditional ingredients for a classic whole pig roast versus the Epic Meal Time version?
Traditional roasts use simple salt, pepper, and perhaps a citrus or herb rub, with occasional apple or onion stuffing. Epic Meal Time replaces those with a heavy bacon‑sausage stuffing, meat glue, five different birds, and a Dr Pepper‑butter glaze, emphasizing pork and sweet soda flavors.
What other American barbecue dishes pair well with the Bacon‑Wrapped Stuffed Whole Pig from Epic Meal Time?
Side dishes such as smoked mac and cheese, baked beans with brown sugar, corn on the cob, coleslaw, and a tangy mustard‑based potato salad complement the rich, smoky, and sweet flavors of the pig.
What are the most common mistakes to avoid when making the Bacon‑Wrapped Stuffed Whole Pig at home?
Common errors include leaving air pockets inside the cavity, under‑sewing the pig which lets juices escape, smoking at too high a temperature which dries the meat, and not basting enough with the glaze, resulting in a bland bark.
Why does this Epic Meal Time recipe use a Dr Pepper butter glaze instead of a traditional barbecue sauce?
The Dr Pepper butter glaze adds a unique caramelized sweetness and a glossy finish that pairs with the massive amount of bacon, creating a flavor profile that stands out from typical tomato‑based BBQ sauces used in conventional pig roasts.
What does the YouTube channel Epic Meal Time specialize in?
Epic Meal Time is known for creating ultra‑caloric, meat‑heavy dishes that often feature massive amounts of bacon, cheese, and fast‑food ingredients, presented with high‑energy editing and comedic commentary.
Last updated: September 6, 2026
