Tag: turducken

Turducken 2012 (part 2): The proof is in the eating…

So we left part one with the turbaconucken (a turducken wrapped in bacon) sitting in the fridge ready for cooking and eating. And I don’t want to leave you hanging – it was tasty. And we’re all still alive. So it must have been cooked to bacteria killing perfection.

It started off in our oven at home – glazed with the butter/maple glaze. Uncovered for the first 20 minutes or so, and then under a foil tent – to be honest, I probably blackened it a little more than I would’ve liked. I wanted to be able to see the cooking thermometer.

We moved it to mum and dad’s, and their Weber, where it was introduced to dad’s smart probe – a bluetooth probe that sends an updated temperature to your iPhone in real time. The target number was 180 degrees Fahrenheit  And we got there. Sliced the turbaconucken, and served it up. To some acclaim. It’s fantastic as leftovers too.

 

The Christmas Turbaconucken 2012: Part One

I’ve always wanted to cook a turducken. Or, wrapped in bacon, a Turbaconucken. It’s a chicken, stuffed inside a duck, stuffed inside a turkey. So this is one to tick off the bucket list.

I don’t have the mad deboning skillz to produce a fully-fledged bird shaped delight. So this year I settled for a Turbaconucken Roll.

I’m cooking it tomorrow, with a maple glaze for our family Christmas. So I’ll post some photos, and if required, a post-mortem, tomorrow.

Special thanks to my sister Susie, her boyfriend Rohan, and my patient wife for bringing this all together.

But here’s our ingredients:

Meat

  • Turkey breast x 4
  • Duck breast (de-skinned – I’m attempting to turn the skin into some duck salt) x 4
  • Chicken breast x 4
  • 500gm Bacon Rashers

Stuffing

  • Breadcrumbs (we just cooked some white bread in the oven for a while and then food processed them).
  • Egg x 3
  • Butter (soft or melted)
  • Garlic
  • Pistachio Dukkah

We didn’t have any onions. So I put quite a bit of garlic in.

Split stuffing into three bowls…

  • 1st bowl – add 1 Jar Cranberry Sauce
  • 2nd bowl – add 3/4 Jar Plum Sauce
  • 3rd bowl – add nothing.

Glaze

  • Equal parts Maple Syrup and Butter.

I also picked up some cooking string to bring this all together.

Method.

  • Mix the ingredients of the stuffing together in a big bowl.
  • Bash the life out of the meat until it is as flat as you can get it.
  • Lay out a grid of string.
  • Lay Bacon rashers in a square.
  • Lay out the Turkey fillets – inside the bacon rashers (ie with some bacon overhanging on all sides).
  • Apply layer of Cranberry stuffing.
  • Lay out Duck fillets.
  • Apply layer of Plum stuffing.
  • Lay out Chicken breasts
  • Apply a pile of plain stuffing “on the fold” of the square you’ve made.
  • Fold like a taco.
  • Tie strings together until you’ve got a nice package.

We wrapped ours in glad wrap. Like a sausage. And I’ll be cooking it in the oven tomorrow. I have a meat thermometer.

I found this post particularly useful.

Turducken 2.0

You may have heard of a turducken. A chicken stuffed in a duck stuffed in a turkey. This goes one better.

It’s from Good – and it’s a “Turbaconucken, a chicken inside a duck inside a turkey, all wrapped in bacon”. I don’t know about you, but I’d like to try it.

Good has linked to a new blog they’ve discovered – which you’ve now discovered – called “This is why you’re fat” – it includes great culinary coronary inducers like the super mega oreo tower and other goodies aggregated from around the net.