Frankenbird lives (insert maniacle laughter here.....)

Evening all , earlier in the year while reading a Clive Cussler book I found mention of a turducken and thought that would be an interesting thing , then I found we were having an in-law invasion for christmas so looked a bit further through google and found cooking times etc and here is the end result .

I started with a pre-prepared deboned chicken roll from a local chicken butcher franchise (Leonards) , I figured I was deboning two birds , no need to do a third for practice .... Next was a 2 kg duck , completely deboned (including wings and drumsticks , they were very fiddly getting the bones out while leaving it intact) , opened out and covered with a spicy sausage mince stuffing before being wrapped around the chicken ,



Then I deboned a 5 kg turkey , leaving the legs and wings boned this time though , and spread more stuffing over it before putting the duck/chicken in the middle ,



If anyone was wondering , this is what a completely naked duck and turkey look like ,



I tied it all up together and it looked something like a turkey was supposed to (albeit with some strange lumps and lack of breastbone) and was therefore christened "Frankenbird" ,



I had to get up at 2:30 am and start it cooking , took 9 hours at 120 degrees C (someone else can translate that to farenheit ....) and came out looking like this ,



When cut , the various layers were pretty clear to see and it was delicious



Of course as well as Frankenbird there were hams and other goodies , my rum glazed ham is the smaller on to the right of shot and I think tasted better than the traditional glaze .

Well? Did anyone eat it....

Arrrrrhhhh RUM makes everything tatse better Grrrrrrrrr.

That's a lot of meat on that table! How many people were you having over?

There were 10 adults and 3 kids (all under 5 years though) and one ham and the turducken were gone by boxing day lunch , the second ham was finished a day or so after ... The in-laws are a hungry bunch .

Looks good to me.
Madden also talks highly of the mix.

I wish I had seen this before Christmas! Maybe we can do something special in January? Any excuse for good food is, well, a good excuse!

What is your recipe for the Rum Glaze?

EXCELLENT job!!!!!!!!!!!

I saw on the food network they used a cranberry with pomegranate glaze that looked amazing!
Also, what was in your stuffing?

Snowcat Operations said:

What is your recipe for the Rum Glaze?

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very simple , cup of rum , cup of brown sugar and teaspoon of mustard . Heat it all together in a saucepan till the sugar disolves and then brush over the ham (skin removed and fat scored like normal of course) . Keep reapplying the glaze in the bottom of the pan a couple of times while baking and then once the ham's out of the pan reduce the glaze over medium heat till it's nice and thick and then use as a sauce for the ham .

Sushi , the stuffing in the chook in the middle was a maccadamia mix used by the chicken butcher , the rest that I used was just about a pound of sausage mince with a couple of good scoops each of crushed garlic and corriander leaf paste . All pre-cooked before putting in between the layers .

Snowcat Operations said:

I wish I had seen this before Christmas! Maybe we can do something special in January? Any excuse for good food is, well, a good excuse!

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I saw frozen turduchen at the local Dillon's (Kansas version of Kroger's) last week - you may still be able to find them in the freezer section at your local grocery on clearance.

Now where's the fun in that , buying it ready made is cheating