Turducken w/ pix

[cajun_1]

I "Bow" to the "Turducken" King. Amazing...Awesome...Thank You.

 

[cowgirl]

Mmmmm, so that's what that wonderful smell was coming from the east.

Awesome feast Okie!!

 

[pigcicles]

Ahhh yes.. rilly Wunnerful ... wunnerful stuff - Rilly it is.

I think you and Mr. Coors need to get together and put on a nice competition just to see who outlasts who. We'll let Clyde be the judge

I think we can get a few together to come down and eat the overcooked food for ya.

 

[hawgheaven]

Got room for one more? I'm close to an airport or two... if'n someone will pick me up at the other end!

 

[richtee]

AhhhHA! Yer the guy who stitched up my finger 35 years ago after a barbed wire fence attacked me! I recognize that handiwork anywhere! LOL!

Nice job, Dr. Franken-turducken!

 

[pigcicles]

oooh yeah.. as long as you don't mind over cooked food.

(We'll have to bring in the real beer though.. they think 3.2 is beer)

 

[hawgheaven]

Aw heck, I'll be glad to eat overcooked food!

BTW, I agree... 3.2 is not beer. 3.2 is a mere suggestion of something that might have been beer before someone peed in it...

 

[smokyokie]

It's all just rented and recycled anyway. What's the diff. Besides that, With a little less alcohol in it, I can stand up longer!

 

[squeezy]

Nice job there Tim .... just gotta ask, how did you deal with all the duck fat?

 

[hawgheaven]

LOL!!!

 

[smokyokie]

I took some deboning pix, but they didn't turn out too well, too much glare I think. Here's a link that shows and explains pretty well. They use a turkey, but ducks and chix are the same only smaller. I didn't cut out the backbone, I just work all the way around the back. It leaves a little more skin for stitching that way.

http://homecooking.about.com/od/turk...eturkeysbs.htm

 

[squeezy]

We have that up here in Canada ... we call it water or donkey piss!

 

[smokyokie]

I saved it after it rendered for making confit.

I cut out the big rear chunks and left them in the pan to render. The breast fat only helped the texture of the breast meat in the turkey (you cook them breast side down). That and the stuffing. Most all the fat from all three birds renders out into the pan. Just separate it from the juices, stick it in the freezer and the next time you want to make confit, it's there. I think the turkey fat really improves the flavor of confit.

 

[dionysus]

Nice job Tim, I've had these before when I was working down south, but I can't imagine putting one together myself. I bow to the master !!!

 

[smokyokie]

It's really not difficult, just greasy.

 

[peculiarmike]

Well, I'm impressed! Wunnerful!
Though I am absolutely sure they were cooked overdone.
Rilly good eats.
I'd like to try that Viet turkey. Bet she is a good cook.

I've seen Okie after a few "real" beers, he isn't kidding about the "standing up" thing.

 

[smokyokie]

They were a little overcooked, but the gravy was good enough to overcome it.

 

[smokeys my pet]

Smoky, That's some fine lookin eats ya have their.Turducken takes a lot of patience. Don't know if I have them for deboning or not. Probably NOT.Good for you and your patience>

 

[decepticron]

Great lookin bird. I've done them in the oven before but not in the smoker (won't get hot enough). I usually leave the drums and wings on the turkey and make my initial cut along the spine around to the breast , when stuffed and sewn you flib her over and she looks like a regular turkey. Also i remove almost all of the duck skin because i find it makes a greasy wet mess in the bird.

A word of caution for others wanting to make one of these. Get good at deboning chickens first so you can do the work quickly. Most people are not fortunate enough to have refrigerated cutting areas and warm poultry = sore bellies.

p.s. a 6'' boning knife makes life a whole lot easier.

 

[decepticron]

Sorry i don't cut around to the breast . I cut down the spine and then work around the turky and remove the breast last.