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?

Costa · 11-23-2009, 12:42

Quote:

Originally Posted by Costa

If you're feeling really porky though....

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.

Costa · 11-27-2009, 16:17

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.

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

abc_123 · 11-27-2009, 17:53

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!