Thanks Giving - Turducken

Arapahoe SG

Should have this on Canadian Thanks Giving...but since its over.

I personnally think it is a lot of birds...but i think the debone operation is a lot of work...

maybe Ben can tell us something.

A CHICKEN IN A DUCK IN A TURKEY

The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be deboned the day before and kept refrigerated overnight. Save the turkey carcass for making stock and some duck skin to render fat. We sometimes make the sausage stuffing the night before and store it in the refrigerator, but it helps to warm it in the microwave before final assembly.

ben1406 SG

i made a pre thanksgiving special at work last year.. a turducken roulade stuffed with portobello, cipolini oinions, parsnip & quinoa stuffing. takes much faster to cook without the bones.

Arapahoe SG

hmmm... like the idea of portobello, n parsnip but isn;t the debone operation a mess. for the turkey? Could we just used Duck breast meat and chicken white meat?

what would be your side dish with that? sweet potato pie that goes with southern taste.

ben1406 SG

i served it with an artichoke mash, garlic rapini & roasted sunchokes. sauce was a orange ginger cranberry sauce.

all u have is to debone the rib of the turkey, leave the thigh bone in. debone both duck and chicken. i used a capon instead of a chicken for mine.