Turducken

[notoriouslyKEN]

Since it's thanksgiving time, are any of you guys making a Turducken this year? Have any of you had one of these magical beasts? Do you buy it or make it yourself?

I'd love to try it, but I am very intimidated by making it myself. Online they seem to be pretty expensive.

[phatch]

The part that I can't do is the deboning and keeping the bird mostly intact. If I had that skill, yes I would make a turducken from scratch.

No oyster stuffing though. I've never liked oysters.

Phil

[Culprit]

I plan to try it, at least in part, later this year. I will start with boning out a whole chicken, using the methods I've seen demonstrated. If that's successful, I'll take on the turkey. If it isn't I can always create a nice chicken soup and add to my chicken stock supply.

[castironchef]

I've never tried it, largely because I can't imagine how it could actually taste good.

Seems to me that by the time the interior stuffing has reached a food-safe temperature, the exterior turkey would be way past its prime. It's bad enough with your standard stuffed turkey, but to include another layer (or two) of protein would make matters much worse.

Has anyone here actually had success with this?

[kuan]

It will cook evenly at lower heat if it's trussed properly. The key is to keep the density consistent, just like a large pork roast.

Before you start, I suggest you go buy a coupla chickens and practice.

1) With a paring knife, cut down either side of the wishbone.

2) Cut through the drummette joint on either side

3) Remove wishbone

4) Start peeling the meat off the bones like taking off a sock

5) When you get to the leg, cut through the leg joint

6) Scrape the meat away from the leg

7) When you get to the drumstick, cut through the joint and remove the leg bone

7) Scrape the meat away away from the drumstick

8) Pull the drumstick out.

You're done!

[MikeLM]

My son bought a commercially-prepared Turducken several years ago when he lived in Houston. He simply didn't like it at all.

He'd much prefer a grill-roasted turkey, preferably with a little pecan smoke on it. Not too much, though- when he first discovered the joys of pecan smoke, they did a turkey and smoked the he!l out of it. They had to throw it away... it tasted like they were eating a tree.

Mike