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.
