Post by scottielass on Nov 13, 2007 10:31:03 GMT -5
It is now 9 days and counting until T-Day (Turducken Day). Like a virgin skydiver, I am now starting to question my sanity. Who am I to abash nature in making the ultimate Frankenbird? Of course, I am beyond the point of no return. The birds have been ordered (with alternating looks of pity and admiration from the butcher, with a dash of comtempt for agreeing to bone the fowls).
I am now waking up in the middle of the night in a sweat. That could be from the heated blanket being set too high, though ;D. I have been watching Food TV from 2-4am the past few nights. Turkey, Turkey, Turkey. Forget the Silence of Lambs. This bird(s) has me in a panic in way Hannibal never did.
After reading dozens of recipes and learning from the various Turkducken recounts on the web, I hope I have a feasible gameplan that will lead to success, or at least avoid a miserable belly flop.
If anyone has an alteration to the recipe to avoid possible disaster, let me know.
The PLAN:
20 lb Turkey (ribcage boned), 5lb duck and 3lb chicken (completely boned).
Stuffings are mushroom couscous and fruity biryani
I am picking up the birds on Monday evening. I have two big jars of brine mix that I will make on Monday and put in my massive commercial kitchen bucket. That will go in the fridge overnight. Tuesday I will put the birds in the brine and let them soak for 24 hours. Also, I am going to make the couscous and dried fruit biryani so they can cool and "gel" overnight. I am going the Sandra Lee route and buying mixes and doing my own add-ins.
I will remove the birds from the brine early Wed. afternoon.
After a good rinse and pat down, I will probably trim the duck if needed. I want to try and sear the duck and chicken skin-side down for some more "depth of flavor". It will only be a few minutes to get some color. I hope that won't hinder the stuffing process.
Assembly:
I'll start with the Turkey. I will rub a Sage Butter under the skin. I will season with a Sage spice mix sprinkled over the inside. I will use the mushroom couscous to create a 1/3-1/2 layer of the Turkey.
The duck doesn't need additional fat, so I think I use orange pulp and ground clove under the skin. I'll place the duck skin side down over the Turkey/Couscous layer. I add a 1/3" layer of the biryani over the duck.
Next is the chicken...I'll do a Herb De Provence Butter under the skin. Then I'll place this over the Turkey/Couscous/Duck/Biryani. Over this goes another thin layer of mushroom couscous.
If I can swing it, I'm going to try and fit a hardboiled duck/goose egg in the middle.
Now is the hard part. I will defintely need Joe's help. I need to get the birds' sides together so I can sew the thing up so it actually looks like a bird again, and not a biology class project. I have metal skewers to help the process. After the reconstructive surgery, I'll season the outside of the Turkey with the Sage spice mix and flip it breast side up and finish the seasoning. I'll then insert the probe of my remote thermometer in the thickest part of the bird.
I do have my coveted Reed roaster, so in the three sisters will go.
My idea is low and slow since this is almost a solid 30lbs. At 10pm, I will preheat Marge to 300 and put the roaster (lid on, vent closed) in and knock the temp down to 225. When I get up in the morning, I check the thermometer. If it is at 120 degrees or less I'll bump the heat up to 300 again. I'll leave the lid off for the last 45 minutes-hour so the skin will brown. Once the bird hits 160, I'm pulling her. Residual heat should take her to 165, the perfect temp. I left a lot of "wiggle room" time if the bird runs into temperature issues. We plan on leaving at Noon for my grandparents (where dinner is held).
We have a 20 minute trip to my grandparents, so this should give enough time for the birds to rest after we get there and the rest of dinner is set out. My grandpa has his handy dandy electric knife, so carving the girls should be a breeze.
The Gamplan is submitted with apologies to PETA and those with a weak heart ;D.
I am now waking up in the middle of the night in a sweat. That could be from the heated blanket being set too high, though ;D. I have been watching Food TV from 2-4am the past few nights. Turkey, Turkey, Turkey. Forget the Silence of Lambs. This bird(s) has me in a panic in way Hannibal never did.
After reading dozens of recipes and learning from the various Turkducken recounts on the web, I hope I have a feasible gameplan that will lead to success, or at least avoid a miserable belly flop.
If anyone has an alteration to the recipe to avoid possible disaster, let me know.
The PLAN:
20 lb Turkey (ribcage boned), 5lb duck and 3lb chicken (completely boned).
Stuffings are mushroom couscous and fruity biryani
I am picking up the birds on Monday evening. I have two big jars of brine mix that I will make on Monday and put in my massive commercial kitchen bucket. That will go in the fridge overnight. Tuesday I will put the birds in the brine and let them soak for 24 hours. Also, I am going to make the couscous and dried fruit biryani so they can cool and "gel" overnight. I am going the Sandra Lee route and buying mixes and doing my own add-ins.
I will remove the birds from the brine early Wed. afternoon.
After a good rinse and pat down, I will probably trim the duck if needed. I want to try and sear the duck and chicken skin-side down for some more "depth of flavor". It will only be a few minutes to get some color. I hope that won't hinder the stuffing process.
Assembly:
I'll start with the Turkey. I will rub a Sage Butter under the skin. I will season with a Sage spice mix sprinkled over the inside. I will use the mushroom couscous to create a 1/3-1/2 layer of the Turkey.
The duck doesn't need additional fat, so I think I use orange pulp and ground clove under the skin. I'll place the duck skin side down over the Turkey/Couscous layer. I add a 1/3" layer of the biryani over the duck.
Next is the chicken...I'll do a Herb De Provence Butter under the skin. Then I'll place this over the Turkey/Couscous/Duck/Biryani. Over this goes another thin layer of mushroom couscous.
If I can swing it, I'm going to try and fit a hardboiled duck/goose egg in the middle.
Now is the hard part. I will defintely need Joe's help. I need to get the birds' sides together so I can sew the thing up so it actually looks like a bird again, and not a biology class project. I have metal skewers to help the process. After the reconstructive surgery, I'll season the outside of the Turkey with the Sage spice mix and flip it breast side up and finish the seasoning. I'll then insert the probe of my remote thermometer in the thickest part of the bird.
I do have my coveted Reed roaster, so in the three sisters will go.
My idea is low and slow since this is almost a solid 30lbs. At 10pm, I will preheat Marge to 300 and put the roaster (lid on, vent closed) in and knock the temp down to 225. When I get up in the morning, I check the thermometer. If it is at 120 degrees or less I'll bump the heat up to 300 again. I'll leave the lid off for the last 45 minutes-hour so the skin will brown. Once the bird hits 160, I'm pulling her. Residual heat should take her to 165, the perfect temp. I left a lot of "wiggle room" time if the bird runs into temperature issues. We plan on leaving at Noon for my grandparents (where dinner is held).
We have a 20 minute trip to my grandparents, so this should give enough time for the birds to rest after we get there and the rest of dinner is set out. My grandpa has his handy dandy electric knife, so carving the girls should be a breeze.
The Gamplan is submitted with apologies to PETA and those with a weak heart ;D.