Wednesday, November 23, 2005

Turducken- Almost there

I left work early today so that I could start in on the makings of tomorrows Thanksgiving meal. The birds finished their brine and now all that's left is to build the Turducken.

Chicken post brine



Duck post brine


Turkey post brine


Now it was time to stuff. I placed a plastic cover on the table top. I removed the stuffing I prepared last night from the refrigerator. I pulled out the skewers, cooking twine and spiral poultry needle I just purchased from Surfas. Ready to build the holiday centerpiece.











The sewing up process was a bit harder than I anticipated. Skewers didn't work, so I just tried some old fashioned sewing with the twine. This side won't show during presentation.



The breast side presentation is a little off but that shouldn't impact the final product. My next decision is when do I start the cooking process. My family usually expects an early afternoon dinner. With an approximate 9 hour cook time at 225 degrees to reach an internal temperature of 165 degrees, that would require me to have the Turducken in the oven by 5:00am. My other choice is to place it in the oven around midnight allowing me to get some sleep plus allowing extra time just in case I don't get to 165 degrees in 9 hours. Such decisions.

4 comments:

Bert said...

Impressive OB1...

I'll be waiting for the finished results!

Lobo

Bert said...

I finaaly took your advice and started a blog! There is nothing on it yet, but stay tuned...

Rachael said...

I am stupefied. This is like, my dream . You are amazing.. I cannot wait to hear how it came out! Unreal.

Happy Thanksgiving!

Sylvie said...

Bert, welcome to the blog world. I'm looking forward to your posts.

Rachael I must admit there is a lot of time involved but I enjoyed every second of it. It's now just a matter of taste. If it turns out well, I am willing to do it again.