View Full Version : Turducken
Thinking about trying to deep fry one of these bad boys for Thanksgiving. Anyone every successfully done it? Had one? Heard about one?
Found a recipe from Paula Dean.. (http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html). Although I was a little disappointed it didn't call for dipping in butter, glazing with chocolate syrup, and dusting with powdered sugar...
If you're feeling really porky though.... (http://bacontoday.com/turbaconducken-turducken-wrapped-in-bacon/)
Team Sergeant
11-19-2009, 17:21
I ordered a turducken but will roast it not fry it.;) (I'm also doing a fried turkey and two smoked turkey breasts. I've got a few dozen mouths to feed.)
Bill Harsey
11-19-2009, 21:17
I ordered a turducken but will roast it not fry it.;) (I'm also doing a fried turkey and two smoked turkey breasts. I've got a few dozen mouths to feed.)
What time is chow?
Sorry, but I refuse to eat anything with the word 'turd' in the name. I get enough of that at work.
Be ready for duck fat-o-rama when you roast your Tur-duck-hen (no turd in that spelling :)). I did not use a very deep pan and almost had a tragic Valdez esque duck fat spill in my kitchen.
Team Sergeant
11-21-2009, 22:16
Be ready for duck fat-o-rama when you roast your Tur-duck-hen (no turd in that spelling :)). I did not use a very deep pan and almost had a tragic Valdez esque duck fat spill in my kitchen.
How'd you roast it? Did the roasting pan have a rack?
Ok, after reading this thread, we're going to do a tur-duc-hen for thanksgiving and then fry a turkey a little later on.
Now all I have to do is figure out how to make one of those things.
google is my friend.
Team Sergeant
11-22-2009, 10:49
Ok, after reading this thread, we're going to do a tur-duc-hen for thanksgiving and then fry a turkey a little later on.
Now all I have to do is figure out how to make one of those things.
google is my friend.
That's what I've been doing, I'll figure it out by Thanksgiving. I'm also purchasing backup......:D
I will smoke two extra turkey breasts and have them on "stand-by" if the turduchen doesn't turn out well so be it, if it turns out great we're sending the smoked turkey breasts to the hospital staff that's working Thanksgiving.
My best friend when cooking large new proteins:
Polder THM-360 Dual Probe Cooking Thermometer, Black (http://www.amazon.com/gp/product/B000AY6UH8/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00006NW9L&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=115BK1MMA6VZVZA0X7Y2)
How'd you roast it? Did the roasting pan have a rack?
I did have a rack and still the abomination :D was in the fat by the end.
I cooked it by the directions from the "Cajun" joint I got it from. The version I did came frozen solid and had to thaw for 3 days in the fridge.
from http://www.cajungrocer.com/fresh-foods-holiday-dishes-turducken-c-1_15_24.html
MAKE SURE THE TURDUCKEN IS COMPLETELY THAWED.Be sure to thaw your Turducken for 48 to 72 hours in refrigerator (2 to 3 days) or quick thaw in cool water (in sink, placed in garbage liner) for 6 to 9 hours. Preheat over to 325 F. Remove all packaging including cryovac pouch. Cover and bake with legs pointing up. Be sure to remove cover for last hour of cooking or until brown. Allow 4-1/2 to 5 hours to cook: Cook to an internal temperature of 165 F.
Team Sergeant
11-22-2009, 10:55
I did have a rack and still the abomination :D was in the fat by the end.
I cooked it by the directions from the "Cajun" joint I got it from. The version I did came frozen solid and had to thaw for 3 days in the fridge.
from http://www.cajungrocer.com/fresh-foods-holiday-dishes-turducken-c-1_15_24.html
Roger, I'll have a baster standing by to remove the excess fat and make a nice gravy! Thanks. (I'm actually thinking I might put the bird on my rotisserie (grill)....... where's Chef Penn?)
Consider a brine for one of the back up breasts (add garlic and cumin to the brine for a Peruvian flair)
Alton Brown tought me to brine so I give him the props for it.
Alton Brown's method. He fills a large Igloo Cooler with 6 quarts hot water, 1 pound salt, 1 pound brown sugar, and stirs until well mixed. Let it cool it for 15-30 minutes. Add 5 pounds of ice to the brine mixture, and submerge the turkey. Make sure the turkey is covered with the ice water, and let sit for 8-16 hours. Because of all the ice, it's not necessary to refrigerate as long as the water remains cold and there's still ice in the cooler. If the ice thaws, place the bird in the refrigerator for the remainder of the time. That's it. Follow the links above to finish deep frying the turkey. Note: I added the garlic and cumin, this is for a full bird reduce the salt sugar portions for a breast.
Team Sergeant
11-22-2009, 11:11
Consider a brine for one of the back up breasts (add garlic and cumin to the brine for a Peruvian flair)
Alton Brown tought me to brine so I give him the props for it.
Note: I added the garlic and cumin, this is for a full bird reduce the salt sugar portions for a breast.
I use Butterball turkey breasts. http://m.butterball.com/
They use a very good injection that keeps the bird moist. A little olive oil on the outside, salt, pepper, sage, rosemary etc and smoke it until it hits the correct internal temp, they're great. And in my opinion, you can never have enough gravy for turkey.....I will be making lots of gravy.
Alton Brown's method. He fills a large Igloo Cooler with 6 quarts hot water, 1 pound salt, ....
For the uninitiated...that would be kosher salt, not table salt. :munchin
Team Sergeant
11-22-2009, 13:19
For the uninitiated...that would be kosher salt, not table salt. :munchin
In this application salt is salt a pound of any salt is fine.
Kosher vs. table vs. sea salts
Q: What is the difference between kosher salt, sea salt, and table salt?
A: For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.
Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.
Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.
Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.
Food Network Kitchens
http://www.foodnetwork.com/recipes-and-cooking/kosher-vs-table-vs-sea-salts/index.html
Thanks, TS.
Most of the chefs on FN that were discussing brining of turkeys etc over the past couple of days were stating Kosher salt is their choice, some stated table salt can make the meat "too salty". I guess YMMV.
Team Sergeant
11-22-2009, 17:38
Thanks, TS.
Most of the chefs on FN that were discussing brining of turkeys etc over the past couple of days were stating Kosher salt is their choice, some stated table salt can make the meat "too salty". I guess YMMV.
But if the brine calls for a "pound" of salt, a pound is a pound is a pound....
And yes a "tablespoon" of "table salt" will be more than a tablespoon of kosher salt. Different measures different amounts.
Not all the "cooks" on FN are school trained "Chefs".
Not all the "cooks" on FN are school trained "Chefs".
True, that.
I googled up one site and they had pictures of them making a tur-duc-hen with bacon. They wrapped the chicken in bacon and then put it into the duck then did the same with the duck and then finally layered bacon over the turkey!
I'd love to see the nutritional info on THAT! :eek:
PedOncoDoc
11-23-2009, 10:29
I googled up one site and they had pictures of them making a tur-duc-hen with bacon. They wrapped the chicken in bacon and then put it into the duck then did the same with the duck and then finally layered bacon over the turkey!
That would be the Turbaconducken - serve it with a side of bacon explosion and you've got a heart attack made in heaven.:p
If you're feeling really porky though.... (http://bacontoday.com/turbaconducken-turducken-wrapped-in-bacon/)
I like anything in bacon.
Team Sergeant
11-27-2009, 14:48
Turducken report.
I was not impressed with the Turducken, especially for what it costs. Roasting was not a problem, slicing it was. It comes with stuffing already in place and when sliced the "slice" does not want to stay together. (and for the record, I have extremely sharp knives and they did not help)
I was also not impressed with the overall taste, the stuffing was "mush" and the birds did not really stand out. There was very little grease. On an up note, with the pan drippings I made an incredible tasting gravy, that was soon gone.
I was very happy I also made a fried turkey, it was excellent, down side, no pan drippings to make gravy.;) Remember that when frying your bird.
TS- I'd have to agree with you. Everything kinda ran together taste wise and fell apart plate wise. We ended up roasting ours as well because we didn't want the neighbors to think we were trying to start a bon fire. Bacon could have added some more flavor to this meal.
Maybe next year we'll have to try the whole roasted camel.... wrapped in bacon.:lifter
Hope everyone had a good Thanksgiving. Sitting around family in a warm home with a full belly puts things into perspective.
incarcerated
11-27-2009, 17:52
http://www.youtube.com/watch?v=lHRFAM0ZvCM
We broke down and bought one pre-made at the commissary instead of making our own with the 17lb fresh bird that we had. Glad we did.
Didn't like it. Won't buy another one pre-made. We didn't like the seasoning for starters and that kinda overpowered all else, but I think we'd like better doing the duck separate if a duck was to go on the table at all.
So.... BLUF, this was probably our first and last turduckhen.
With our stuffed bird, we tried something different... put bacon under the skin, wrapped the legs in bacon and then put bacon over the top.
Plus... bacon fat kept the bird very moist,., and the taste was great. Minus.. the skin didn't brown. We did put the bird in a separate roasting pan with less airflow than a normal oven, so mayb e that was part of it. ... Next time... might try the bacon again...definately under the breast skin for added moisture.
Going to buy some fresh birds on discount tomorrow and start frying them!