Brett's Excellent

Description

For Thanksgiving 2003, I decided to make a Turducken . For those who haven't heard of this creation before, a turducken is a de-boned turkey stuffed with a de-boned duck stuffed with a de-boned chicken. Considerable amounts of seasoning and stuffing are used between bird layers, so you can pretty much get an entire Thanksgiving meal in each slice. My experience was that creating a turducken is an immense amount of work, and the resulting dish is somewhat disappointing. For starters, the recipes I referenced called for huge amounts of Meat Magic, and that was too much Magic for my taste buds. A second problem was the bird skin. One article I had read described how the duck and chicken skins would "melt" into the meats, making for moist and flavorful poulty. My experience is that "melt" is the wrong verb. I think "vulcanize" is more appropriate. So standard eating proceduce for a slice of my turducken began with fishing out the layers of rubbery skin. You can find a gallery of pictures from my turducken experience here. As I write this in 2006, it has been almost three years since the events I'm describing, so my memory is a bit rusty. Thus, instead of a detailed blow-by-blow, I'll just list a few random observations and experiences. of work. My mother-in-law helped out by deboning the chicken and duck for me, but I did the turkey myself. Having never deboned a bird before, and in fact being mostly ignorant of bird anatomy, I found the process very difficult. It's important that the turkey skin remain in one piece to wrap up the final monstrosity, so I had to proceed very cautiously, learning as I went. As I recall, I spent a couple hours on this step. -Magic Seasoning . The recipe I followed called for multiple bottles of the stuff (Poultry Magic, Seafood Magic, etc), but I think I would have liked the final product more had it tasted more of meat and less of Magic. -wonderfully. One nice feature of the lacing kit approach is that you can insert the metal skewers and then tighten up the laces to pull the near-bursting turducken closed. - I used an oven thermometer to make sure the oven temperature was exactly what the recipe requested, yet I ended up having to cook it for an extra 2-3 hours (I forget exactly how much) because the inside just wasn't getting done. In my case it wasn't an option to start baking the bird earlier than I did, since it simply wasn't ready yet.

Products & services

Similar companies nearby