EPIC Thanksgiving: Bacon-Wrapped Meatloaf-Stuffed Turkey

I wanted the title of this post to be Bacon-Wrapped Smoked Turkey Stuffed with Goat Cheese, Chicken Breast and Bacon-Wrapped Lamb Meatloaf..but it’s kind of a mouthful (pun intended…always).

I’m trying to think of how to introduce this meat monstrosity into the world.  I thought about saying “Close your eyes and imagine a moist lamb meatloaf surrounded by bacon, chicken and goat cheese stuffed inside a perfectly cooked turkey.”  But then I realized this is the Internet and people cannot close their eyes..because that would hinder the whole reading process.  Epic meat makes me dumb.

So, what I really want to say is: block off a weekend for this.  You need to fully wrap your head around it.  I gotta apologize for how lengthy this recipe is, but I promise it is worth it.  Need proof?

Turkey.

Check.

Cheese.

Check.

Chicken.

Check.

Bacon.

Check and check.

Meatloaf.

Check..

Good God, Almighty..what have we done?

Sorry, I’m not really religious.  Just overwhelmed.

OK.  Let’s do this EPIC thang.

Meat Monstrosity

1. First, make your meatloaf.  Start all of this the night before cooking. 

Lamb Meatloaf

2 lbs ground lamb
1/2 box Stovetop stuffing, dry (I used Italian herb flavor)
1/4 cup parmesan cheese
1 egg
salt & pepper
7-8 bacon strips

Mix all ingredients except bacon in a bowl.  Form meat mixture into a log.  Spray a loaf pan and lay the bacon down in it.  Lay the meat log onto the bacon and wrap.  Toothpick it.  Broil on high for 8 minutes, flip it and do the other side.  This just gets a little crisp on the bacon before it goes in the turkey.  Take the toothpicks out.  Cool to room temperature before putting it in the turkey (NOTE-this meatloaf is totally raw in the middle.  If you want to make it an actual meatloaf (one that doesn’t go in a Turkey), cook it for like 45 minutes or so.  Don’t eat raw meatloaf!)

2.  Next, get workin’ on that bird.  This is the most time-consuming step.  Just go with it.

Turkey

We used a 10-lb. turkey.  Rinse and remove giblet packet first.  Then you will need to debone the turkey (You will need sharp knives and patience.  I have neither; luckily my kitchen partner has both).  Use this video; it is immensely helpful and informative.  There’s also a part 2.

Sorry this pic is really gross looking.  I’m just trying to give you all the facts here.

3.  Once all the bones are out (minus the legs and wings), lay the turkey open on a clean countertop and spread in an entire log of goat cheese, then slightly flattened chicken breasts (about 1.5 lbs) that have been seasoned with salt and pepper,  and the lamb meatloaf.

4.  Sew it up with some cooking twine.  Also tie the legs if necessary..  Season with Cajun rub (recipe below), wrap both sides in woven bacon and inject the turkey.

5:  Weave bacon!  It’s pretty and delicious.  Here’s another video to show you how to weave bacon (this guy in the vid is super goofy.  I should have made a video..well, I’m goofy too, I guess).  You’ll need two sheets of woven bacon.

6.  Rub and inject for maximum flavor and juiciness.

Injector Sauce, makes about 1 1/2 cup

1 cup chicken broth
6 tbsp butter, melted
4 tsp lemon juice
2 tsp Cajun rub (recipe below)
salt
Mix ingredients until combined.  Inject all over the turkey with turkey injector needle.

Cajun rub, makes 3/4 cup

1/4 cup salt
1/4 cup paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp black pepper
2 tsp white pepper
1-2 tsp cayenne pepper
1 tsp ground bay leaf

Mix ingredients until combined.

Injector and rub recipes from Steven Raichlen’s How to Grill book

7.  Place the completely prepped bird in a large roasting pan, breast side down and cover with foil.  Refrigerate overnight.

8.  The next morning, get your coals lit in your chimney starter.

Set the grill up for indirect grilling by putting a drip pan (we just used an aluminum roasting pan) right under where the turkey goes and putting coals on both sides of it. Also, throw in some soaked wood chips if you like, for extra flavor.

Keep the grill at 225 to 250 degrees Fahrenheit.  You’ll need to cook per the pounds of the bird you choose.  Look at the package.  For our 10-lb. turkey, the temperature read 170-175 degrees (on digital read thermometer) after 6 hours of cook time.

Let it rest for an hour or so and then cut it across so you get a lovely cross-section of meat madness.  Before you cut it, though, pull back the bacon weave and cut the twine that you sewed earlier.

Holy moly.

I also labeled the cross-section, because I’m a nerd.

Crap.  I forgot to label goat cheese.

Stay tuned Monday for an EPIC Dessert!

another teaser…sorry..

I’m not sorry…

“Hungry monster” is Renee from http://attackofthehungrymonster.blogspot.com/, a cooking and (occasional) crafting site.  She’s a self-taught home chef who likes to put her own spin on classic recipes.  Go visit her blog and say hi.  Or follow her on Twitter  @athungrymonster.