TUR-DUCK-IN - Tilted Forum Project Discussion Community

11-26-2003, 12:04 PM

TUR-DUCK-IN

To late for turkey day although Christmas is around the corner. I made this once, it fed thirty, along with all the fixins of course.

10-12 # boned turkey except for legs & wings
6-8 # boned duck
4-5 # boned chicken
Boned through back, leaving the breasts connected.
You can go down in size depending on how many people you’re feeding.

Extra dry sausage stuffing, any recipe will due. (Make before butchering)

The idea here is to have a layered roast.

Chicken inside of duck then both inside of turkey.
Three layers of stuffing one in chicken another around it and finally around duck.
Stitch with butchers twine/kitchen string (only the bottom side of the turkey)
Bake on rack at 225F for about 12-13 hours internal temp should be 180F

To serve, slice like a ham. Remember there are no bones.

Not as hard as it sounds. Total prep time about 2 hours.

Good luck!

JadziaDax · 11-26-2003, 04:17 PM

I've seen it spelled "TurDuckEn".

and you can order them already stuffed:
http://www.cajunstuff.com/turducken.htm
http://www.cajunspecialtymeats.com/turducken.html

So, get yours for your next holiday gathering

11-26-2003, 05:18 PM

Quote:

Originally posted by JadziaDax
I've seen it spelled "TurDuckEn".

I’m a chef not an English teacher.

Thanks for lessen. I have problems converting recipes from metric.

Cool links. I have also seen them in some supermarkets (frozen).defiantly a time saver.
Not as satisfying, I prefer hands on. Insuring no surprises when you carve that bad boy up.

scansinboy · 11-27-2003, 06:47 AM

A chicken inside a duck inside a turkey?
I'd call that a CHUCKEY!

lalakill · 11-27-2003, 02:34 PM

Best thing about chicken/duck are the skin... I dont see that getting nice and crispy being stuffed in another bird.

11-30-2003, 04:26 PM

That’s preference my friend.
Don’t knock it till ya taste it.

The slow cooking allows fat from all the birds to combine within creating a rich flavor.

Although I do agree, crispy duck skin is a tasty treat.

Plaid13 · 12-01-2003, 01:52 AM

sounds perfect for when you dont know what kinda bird you want =) any suggestions what to serve with it?

carnivore · 12-01-2003, 02:33 PM

It's pretty awesome. I've made two. I skinned the duck and chicken because I figured that it would get slimy. I smoked one and roasted one in the oven on 250 F for 12 hours. I use oven bags, which work really well to make the bird really juicy and delicious.

Turducken sandwitches are the best.

Batman976 · 12-01-2003, 03:11 PM

Man, that sounds good. Somehow I doubt I could convince anyone in my family to make it though.

Chingal0 · 12-01-2003, 05:32 PM

I heard about this back in school, but on a grander scale, for instance, cornish game hen inside peasant inside quail inside duck inside chicken inside goose inside turkey etc... anyways..

I was wondering.. Can you buy whole boned poultry for this sort of exercise, or do you have to bone it yourself? I personally can bone it whole (tunnel-bone), but it would save a ton of time if you could buy the thing whole and boned. Anyways, just a thought..

12-02-2003, 02:00 PM

Quote:

for instance, cornish game hen inside peasant inside quail inside duck inside chicken inside goose inside turkey

That is physically impossible.

I’m sure your butcher can bone the birds for you. I prefer to do it myself, it’s cheaper and you know the cavities aren’t teaming with bacteria from someone else’s hands.

sadatx · 12-15-2003, 01:10 PM

Anyone hear about the TurDuckEn eating contest where this like 110 pound women beat out all these huge guys who all weighed over 250. I guess it's all about how fast your metabolism can process the food.

11-26-2003, 12:04 PM	#1 (permalink)
Average-Joe Guest	TUR-DUCK-IN TUR-DUCK-IN To late for turkey day although Christmas is around the corner. I made this once, it fed thirty, along with all the fixins of course. 10-12 # boned turkey except for legs & wings 6-8 # boned duck 4-5 # boned chicken Boned through back, leaving the breasts connected. You can go down in size depending on how many people you’re feeding. Extra dry sausage stuffing, any recipe will due. (Make before butchering) The idea here is to have a layered roast. Chicken inside of duck then both inside of turkey. Three layers of stuffing one in chicken another around it and finally around duck. Stitch with butchers twine/kitchen string (only the bottom side of the turkey) Bake on rack at 225F for about 12-13 hours internal temp should be 180F To serve, slice like a ham. Remember there are no bones. Not as hard as it sounds. Total prep time about 2 hours. Good luck!

11-27-2003, 06:47 AM	#4 (permalink)
scansinboy Insane Location: Milwaukee	A chicken inside a duck inside a turkey? I'd call that a CHUCKEY! __________________ Don't blame me... I voted for Kodos!

12-01-2003, 03:11 PM	#9 (permalink)
Batman976 is you wicked? Location: I live in a giant bucket.	Man, that sounds good. Somehow I doubt I could convince anyone in my family to make it though. __________________ The following statement is true. The preceding statement was false.

12-01-2003, 05:32 PM	#10 (permalink)
Chingal0 Something like that.. Location: Oreygun.	I heard about this back in school, but on a grander scale, for instance, cornish game hen inside peasant inside quail inside duck inside chicken inside goose inside turkey etc... anyways.. I was wondering.. Can you buy whole boned poultry for this sort of exercise, or do you have to bone it yourself? I personally can bone it whole (tunnel-bone), but it would save a ton of time if you could buy the thing whole and boned. Anyways, just a thought.. __________________ "Eventually I became too sexy for my gym membership fee."

11-26-2003, 04:17 PM	#2 (permalink)
JadziaDax Loser Location: who the fuck cares?	I've seen it spelled "TurDuckEn". and you can order them already stuffed: http://www.cajunstuff.com/turducken.htm http://www.cajunspecialtymeats.com/turducken.html So, get yours for your next holiday gathering

11-27-2003, 02:34 PM	#5 (permalink)
lalakill Upright	Best thing about chicken/duck are the skin... I dont see that getting nice and crispy being stuffed in another bird.

11-30-2003, 04:26 PM	#6 (permalink)
Average-Joe Guest	That’s preference my friend. Don’t knock it till ya taste it. The slow cooking allows fat from all the birds to combine within creating a rich flavor. Although I do agree, crispy duck skin is a tasty treat.

12-01-2003, 01:52 AM	#7 (permalink)
Plaid13 I want a Plaid crayon	sounds perfect for when you dont know what kinda bird you want =) any suggestions what to serve with it?

12-01-2003, 02:33 PM	#8 (permalink)
carnivore Insane	It's pretty awesome. I've made two. I skinned the duck and chicken because I figured that it would get slimy. I smoked one and roasted one in the oven on 250 F for 12 hours. I use oven bags, which work really well to make the bird really juicy and delicious. Turducken sandwitches are the best.

12-15-2003, 01:10 PM	#12 (permalink)
sadatx Psycho	Anyone hear about the TurDuckEn eating contest where this like 110 pound women beat out all these huge guys who all weighed over 250. I guess it's all about how fast your metabolism can process the food.