Turducken

Sky · Post by **Sky** » Fri Dec 02, 2005 3:45 pm

Anyone know anything about this? I am thining of attempting one for Christmas but didn't know if I will be in over my head. And suggestions?

Mikey · Post by **Mikey** » Fri Dec 02, 2005 8:02 pm

I've been interested in trying one.

I would't attempt to "build" one on my own, though. You have to bone each bird before stuffing them inside each other. My local market carries them pre-assembled during the holiday season.

We usually have prime rib on XMAS anyway.

Sky · Post by **Sky** » Fri Dec 02, 2005 8:06 pm

Yeah, I think I am going to try and have a butcher de bone them for me.

Headhunter · Post by **Headhunter** » Fri Dec 02, 2005 8:30 pm

We had our first one this thanksgiving. It was purchased already assembled and stuffed with Dirty Rice.

It was freaking awesone.

3 1/2 to 4 hours on 350 and that sombitch was done to perfection. I just glazed with a creole butter sauce from time to time.

I watched Paula Dean make her own on FoodTv, and It doesn't look that hard as long as your butcher dones the de-boning, but therein lies the rub. That's a lot of work, and I'm not sure the butcher is just going to do that for free. At least not the grocery store type butcher.

My buddy paid around 70-80 bucks for the one we ate.

Mikey · Post by **Mikey** » Thu Dec 08, 2005 4:30 pm

Isn't there room for an emu in there somewhere?

Sin
OCMike

Mississippi Neck · Post by **Mississippi Neck** » Sat Dec 10, 2005 9:57 pm

As a Gulf Coast native, I would say that a Turducken is good, but, not the ultimate. I suggest purchasing deboned chickens from Hebert's in Maurice, LA. You can get them stuffed with alligator or crawfish or shrimp stuffing. For the weenies, you can even wash off some of the spices. I cook four of these on Thanksgiving or Christmas at family gatherings and they are always polished wayy before the dried out turkey is consumed. Cheers..

indyfrisco · Post by **indyfrisco** » Wed Mar 29, 2006 4:34 pm

I always fry turkeys for T-day and X-mas. Ever heard of someone frying a turducken?

Oh, and if you have never taken a pork loin, rubbed it down with Tony's and fried it, you don't know what you're missing. Outside turns to bacon...inside as juicy as an 18 y/o twat.

Mikey · Post by **Mikey** » Wed Mar 29, 2006 6:16 pm

IndyFrisco wrote:I always fry turkeys for T-day and X-mas. Ever heard of someone frying a turducken?

Oh, and if you have never taken a pork loin, rubbed it down with Tony's and fried it, you don't know what you're missing. Outside turns to bacon...inside as juicy as an 18 y/o twat.

Don't own a fryer, and don't want to. But then that's just me.

I got a rotisserie for my Weber a few months ago. Cooked a few pork loins that way (and chickens, sirloin tip roasts, boneless lamb legs, etc, etc) and it always comes out awesome.