The bacon explosion has met its match. This Thanksgiving Bacon Explosion uses a turkey and pork bacon weave filled with sausage, stuffing and mashed potatoes, rolled, smoked and finished with a cranberry bourbon glaze. Make it from scratch or press it into service with your favorite Thanksgiving leftovers.
Post written by The BBQ Brothers.
Believe it or not, the holidays are almost here even if the weather hasn’t fully caught up. We wanted to create something unexpected for your Thanksgiving gathering: all the classic flavors combined into a single showpiece with a bit of BBQ flair. A bacon explosion is the perfect vehicle to rearrange the usual Thanksgiving lineup into a crowd-pleasing centerpiece. Introducing the Thanksgiving Bacon Explosion.
What you need:
For the Bacon Explosion:
- 1 lb turkey sausage
- 1 lb pork sausage (Italian works well)
- 1 lb turkey bacon
- 1 lb regular bacon
- 1 package stuffing mix (Stove Top turkey-flavor used here)
- About 2 potatoes worth of mashed potatoes (style up to you; we added a touch of cream cheese and milk)
- Rub (suggested): 2 tbsp powdered sage, 2 tsp dried parsley, 2 tsp black pepper, 2 tsp salt. You can swap in an all-purpose BBQ rub, poultry seasoning, or add heat with cayenne.
For the Cranberry Glaze:
- 16 oz cranberries (fresh or frozen)
- 16 oz apple juice
- 8 oz whiskey (we used a cinnamon whiskey for a playful twist)
- 2 cups sugar
THANKSGIVING BACON EXPLOSION
Start by making a bacon weave. Alternating turkey bacon and regular bacon can help the weave hold together. Once the weave is assembled, sprinkle on some of the rub. Mix the two sausages together and spread the mixture evenly over the bacon weave. We find that pressing and spreading with your hands works best. When the sausage layer is set, add another light dusting of rub.
Prepare the stuffing according to package directions. The cooked stuffing forms a spreadable layer that works well between the sausage and potatoes and helps prevent the potatoes from becoming soggy. Spread the stuffing in a thin, even layer over the sausage. Then spread a thin layer of mashed potatoes and season them lightly with black pepper and garlic powder.
Roll the weave tightly, tucking the filling as you go. This is an easier task with a second pair of hands. Set the roll seam-side down and, if necessary, wrap extra bacon around the ends to prevent filling from escaping. Secure any loose edges with toothpicks.
Preheat your smoker to 225°F and smoke the Bacon Explosion over indirect heat until the internal temperature reaches 165°F, roughly three hours. Hickory wood makes a great match for these flavors.
While the roll smokes, make the cranberry glaze. Combine cranberries, apple juice, whiskey and sugar in a medium saucepan over medium heat. Stir to dissolve the sugar and watch as the cranberries burst and the mixture thickens. Simmer until the sauce becomes jammy, about 20–30 minutes, stirring occasionally to prevent sticking.
When the Bacon Explosion reaches temperature, remove it from the smoker and let it rest for about 15 minutes. Slice and serve with a generous spoonful of cranberry glaze on top.
Notes
- Wood: Hickory works well; feel free to use apple or cherry for a milder smoke.
- Smoker temp: Maintain around 225°F using indirect heat.
- Target internal temp: 165°F for safe pork and poultry fillings.
- Timing: Plan for about 3 hours smoke time, plus 15 minutes resting.
- Variations: Swap in leftover Thanksgiving sides for the stuffing or mashed potato layers to customize flavors.
Instructions (brief)
- Make a bacon weave, alternating turkey and regular bacon if you like.
- Sprinkle the weave with rub.
- Mix the sausages and spread over the weave; season again.
- Spread cooked stuffing as a thin layer over the sausage.
- Spread mashed potatoes in a thin layer; season with pepper and garlic powder.
- Roll tightly, tuck ends, and set seam-side down. Add bacon to seal if needed and secure loose pieces with toothpicks.
- Smoke at 225°F over indirect heat with hickory for about 3 hours or until internal temp reaches 165°F.
- Simmer cranberries, apple juice, whiskey and sugar in a pot until thickened, about 25 minutes.
- Rest the Bacon Explosion 15 minutes, slice and serve with cranberry glaze.
This recipe concentrates Thanksgiving flavors into one impressive main course with smoky, savory and sweet elements. Whether you make it exactly as written or adapt it with leftovers and favorite seasonings, it’s a fun, shareable centerpiece for any holiday table. Give it a try and let us know how it turned out.
