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Deboning a whole Turkey stuffed with sausage and wrapped in bacon- The Turpiganator
My objective for creating The Turpiganator was to demonstrate a recipe with multiple cooking methods and techniques. It’s not a small task to debone a whole turkey, stuff it with sausage, and then bard(wrap) it in bacon. I assure you it is worth the effort and time spent. The reason we choose to debone the turkey is so that we can stuff it or roll it. This way the roast will be free of bone, cartilage, and any undesirable textures. At this point it can be seasoned or brined with any flavor profile you’d like. Butchering is a lost art in our modern age. We have the ability to get any cut of meat at any time already processed. The main goal is to waste the least amount and utilize all of the scraps and bones. Learning new knife skills and cooking methods will only strengthen your path to mindful cooking. Ultimately when you add bacon to anything it usually ends up a lot tastier. The Turpiganator Is packed full of flavor, pork, Turkey, and love. Slow food is made with intention and definitely worth the wait.
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