To Turducken or Not to Turducken

[Critical_Mass]

I made one a few years ago. Here’s what I posted about it at the time.

@Critical_Mass

Well, I cooked a Turducken yesterday.

After de-boning the 3 birds the day before, I feel that I could perform avian autopsies if required. This wasn’t a horrible task, but it did get to be somewhat tedious. The bigger the bird, the easier the task. Ducks have surprisingly little meat on them. Raw turkeys have a gamey kind of scent to them.

There was a surprising amount of drippings while the thing roasted. About a litre each of fat and a very tasty broth which makes excellent gravy.

The final result took about 8 1/4 hours at 225F to reach and internal temperature of 170F.

If I do say so myself, it was excellent. Very juicy and the flavours blend nicely. It fed about 15 people and I have 1/3 of it left over.

No reported ptomaine yet, which was my biggest fear. After all - the meat is at room temperature for quite some time during the preparation process.

It was a very large project. Best done by two people. The results were good enough that I’ll try it again.

In fact, I haven’t made one since.