TurBaconEpic Thanksgiving - Epic Meal Time

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Apply Dry Rub to the Exterior

   Rub the entire outside of the pig with the remaining dry rub, ensuring an even coating.

   Time: PT5M

9. 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

10. 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

11. 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

12. 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