The TurBacon Epic

Thanksgiving is usually a time of gluttonous eating, but this may take the cake. The video features what’s called a TurBacon, which is a bird in a bird in a bird in a bird in a bird in a pig. To be specific, this is a turkey, duck, chicken, cornish hen, quail, 10 lbs of bacon and a 20lb pig, all wrapped up together into on intense meal. This is entirely disgusting but fascinating at the same time. I’ve shown this to a few people so far and they thought it was absolutely disgusting. I, on the other hand, think this would be delicious and I would try it in a heratbeat… though my heart my stop after a couple of bites.

Found through Devour


4 Comments The TurBacon Epic

  1. Allan Lorde November 25, 2010 at 4:16 PM

    A local news program was going to talk about this, but I had to leave before that segment aired. Thanks for posting this!

  2. Gregor November 25, 2010 at 4:17 PM

    Actually there is a really old recipe (written down by Baron Eugen von Vaerst, 1851) which is quite similiar. It’s called “Roast á l’impératice”:

    “……You replace the pit of an Olive with an anchovy, after that you put them both in a skylark. Now you take a quail and fill it with the stuffed skylark. You put the quail into a partridge, the partridge into a capaun, the capaun into a turkey and the turkey into a hog.
    A fire unites all the juices and and strengths of these creatures and the time is coming where all these luscious… – But stop unfortunate! Dont get to close with your knife! Your senses, brought to feverish excitement by all these admirable scents, let you taste all the diverse parts in your thoughts. But stop unfortunate.
    Take all these parts and throw them out of your window. Keep only the anchovy. The anchovy contains the quintessence of all the things it was coated with.
    But be carefull when you savor the anchovy. Keep a vinaigrette with aether(?) on your side, to revive your senses when a blackout comes over you, caused by the overwhelming delight.
    It is true that some Gourmands only eat the filet of the anchovy but that seems to be a puerility which does not fit the dignity of the whole thing…..”

    I tried to translate it from german. The original text is longer and a lot more detailed. Don’t know if I also managed to translate the very sensual and serious mood of the text.
    Anyway! Love your blog!

  3. Gregor November 25, 2010 at 5:27 PM

    Between the capon (kapaun) and the turkey comes the pheasant.
    I forgot to translate it.
    “..You put the quail into a partridge, the partridge into a capon, the capon into a pheasant, the pheasant into a turkey and the turkey into a hog.”

  4. michael November 26, 2010 at 9:10 AM


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