sports850
Member
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 .
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 .