Turducken

[Peter the eater]

I like the idea of this being "so last millennium."  I wonder who decided that the turducken was no longer to be "done" after 2000.  I can see how it doesn't really have that much glamour appeal but come on, look at it, its not supposed to be serious.  Maybe if I had made with local birds, heirloom cornbread stuffing and cooked it sous vide? or some "molecular" turducken - chicken, duck and stuffing caviar surrounded by laser fried turkey skin?

That is an interesting observation. I think of turduken as a dish that went from regional delicacy to international oddity in the 1990's but I hadn't considered the skid back into retro kitch nor the fashionable ways to keep it relevant or hip or whatever.

I think it will be around for a long time in the most traditional forms. Plus, the farther you are from New Orleans (or wherever the beast was born) the fresher the idea is. I can tell you that there were many pre-assembled turduckens-in-a-box in the freezer section of my grocery store as recently as 2007.

And for the record I have been working on my own highly unglamorous seafood turducken. When the time is right . . .

[craig001]

I love turducken, if only my wife was a carnivore. They are not hard to do, but as others have noted, time consuming,

Peter the Eater, how's your seafood version coming along? SOunds interesting. Are you going to use transglumate or Activa to bind?

[Henry dV]

This is a variant that i did for Christmas last, Basically it is a small hen Pheasant wrapped in a free range corn fed Chicken, which is then wrapped in a Pinkfooted goose(similar to a snow or blue goose)..........and called a Gooickant, but we may have to work on that a bit

The raw materials were boned out and laid out on clingfilm for hygeine.

The hen pheasant was given a nice layer of sausagemeat and prune stuffing and some knobs of butter to moisten, even though she was in life well layered in fat.

The same goes for the chicken and Pinkfoot(apologies for the bruised goose but it was shot by myself).

I rolled the Hen Pheasant into an assimilation of its former self and then placed it on the chicken, however I placed the head end of the pheasant toward the rear of the chicken so it gave bulk at the "thin" end of the chicken.

I then placed the assembled meat into the Pinkfoot as below, with the breast downward and to the rear. You will notice that I left the bones in the wings and legs to give the correct shape.

After sewing up and awaiting some butter and bacon before roasting.

Partially and fully carved.

[danf]

Damn, that's awesome.