Turducken

Costa · 11-19-2009, 15:32

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... 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....

**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

Quote:

Originally Posted by Team Sergeant

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?

**Razor** · 11-20-2009, 14:07

Sorry, but I refuse to eat anything with the word 'turd' in the name. I get enough of that at work.

Sten · 11-20-2009, 14:27

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

Quote:

Originally Posted by Sten

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?

abc_123 · 11-22-2009, 10:38

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

Quote:

Originally Posted by abc_123

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......

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

Sten · 11-22-2009, 10:53

Quote:

Originally Posted by Team Sergeant

How'd you roast it? Did the roasting pan have a rack?

I did have a rack and still the abomination

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-foo...c-1_15_24.html

Quote:

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

Quote:

Originally Posted by Sten

I did have a rack and still the abomination

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-foo...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?)

Sten · 11-22-2009, 11:05

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.

Quote:

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

Quote:

Originally Posted by Sten

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.

Gypsy · 11-22-2009, 12:19

Quote:

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.

**Team Sergeant** · 11-22-2009, 13:19

Quote:

Originally Posted by Gypsy

For the uninitiated...that would be kosher salt, not table salt.

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-a...lts/index.html

Gypsy · 11-22-2009, 17:34

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.