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View Full Version : Geek's not real cajun Turducken



Geek with Fire
12-27-2008, 02:00 PM
I finally got up the nerve to give this big bird a try. I'll forego the explaination of the deboning process; SmokyOkie is the guru on that. The only suggestions I have to offer on that is to make sure you have a sharp knife. A deboning knife would probably be best, but I used my trusty 8" chef. I sharpened it right before needed.

I'm sure I'll take grief on this, but since that nasty storm came through last night (Tornados in December....who'da thunkit), I am cooking this in the oven instead of the smoker. It's a shame to have to go without the smoke, but this process was so intensive, I didn't want to take any chances.

I went with a combination of stuffing: JD Hot Sausage, cornbread stuffing, and sauteed peppers, and apples.

I'll post an update when she is done, but here are some prep shots.

The layout
http://www.geekwithfire.com/img/td1209/dsc_0335.jpg

Layer 1, Turkey only
http://www.geekwithfire.com/img/td1209/dsc_0336.jpg

All three birds.
http://www.geekwithfire.com/img/td1209/dsc_0338.jpg

The initial handful. Skewered each bird, ending with the Turkey.
http://www.geekwithfire.com/img/td1209/dsc_0339.jpg

Pinned and stitched, ready to be cooked.
http://www.geekwithfire.com/img/td1209/dsc_0341.jpg

In the oven at 300 degrees.

Abelman
12-27-2008, 02:20 PM
Hey Geek,

Gotta give you credit for trying this. Real interested to see how it turns out. :thumbs up:

BYBBQ
12-27-2008, 03:18 PM
Looks like a great start.:thumbs up:

Jake
12-27-2008, 04:07 PM
way to go, im not sure i could pull this one off :blushing: i cant wait to see the end result, by the way i love the saying on the kitchen wall too.
looking good :thumbs up:

SmokyOkie
12-27-2008, 05:57 PM
:wow: You forgot to take out the leg and arm bones!

I like the way you skewered the other 2 birds where you could pull the skewers out once you got the whole thing together.

I also like the lace up job too. It's really not that hard to just stitch it up though.

Congrats on mustering the energy on trying it.

Remember too, boning gets easier each time.
A good fillet knife and a stiff boning knife make the best tools IMHO. I can't imagine doing it with an 8" chef knife. You are more skilled than I!

PigCicles
12-27-2008, 07:11 PM
Nice Josh! Can't wait to see the end results - you are getting pics I hope.

Of course you know the family will always find something else to harass you about in the future. :msn-wink:

Jake
12-27-2008, 08:10 PM
Nice Josh! Can't wait to see the end results - you are getting pics I hope.

Of course you know the family will always find something else to harass you about in the future. :msn-wink:

is that not the truth :msn-wink:

JamesB
12-27-2008, 08:42 PM
I've never tackled this one before... Looking forward to the completion pics!

Pippa
12-27-2008, 10:49 PM
Someone I work with had a turducken for christmas dinner......when i see her i'll ask how it turned out (she was a little afraid)..........i'd like to try this but i'm not sure .....maybe one day i'll find the nerve to try it :shrug:

Geek with Fire
12-28-2008, 03:09 AM
:wow: You forgot to take out the leg and arm bones!

Yea, they were deboned to the last joint, to maintain the structure. However, this lead to a double jointed looking feller when I trussed him up. Oh well, he didn't seem to care.

Here are the shots of the results. I had an in-law running the camera while I took care of the unvailing, so being a professional photographer myself, it's not exactly what I wanted; but hopefully you will get the picture (boom, boom, chick)

Here's my ugly mug cutting the bird crosswise, with the family in the background going, "that must be a really sharp knife!" (not knowing what I had done):
http://www.geekwithfire.com/img/td1209/dsc_0343.jpg

The unvailing
http://www.geekwithfire.com/img/td1209/dsc_0345.jpg

Cutting slices for serving
http://www.geekwithfire.com/img/td1209/dsc_0346.jpg

The results were as I expected. Those who like the taste of duck really liked it. Those who hated duck liked everything but the duck. Myself, not a person who likes duck to begin with, found that the duck had a better flavor, but still tasted too much like duck. I did manage to collect about 1.5 quarts of drippings which I very much look forward to using in the future.

Will I do it again? Probably not. For one, the duck situation just doesn't work for me and my family. For another, the food safe temperatures just don't seem to be worth it. While feel like the USDA very much exaggerate everything, the combination of the stuffing and the extended low temperatures make this a pretty risky venture.

JamesB
12-28-2008, 04:55 AM
Well, it looks like it did come out very well! Not a fan of duck myself, but I'd try it!

PigCicles
12-28-2008, 07:09 AM
Nothing Ventured - Nothing Gained

You made a sucessful attempt at something you wanted to try and it came out pretty well as a finished product. Congrats on making the effort and succeeding. You just don't like Turducken.

How about changing it up to turkey, chicken, and pork???? Yeah I know, low temp thing, just thought I'd throw that out for thought.

californiasmokin
12-28-2008, 08:06 AM
Well It sure looked good:1987_food:

Chargrilled
12-28-2008, 09:52 AM
Yea, they were deboned to the last joint, to maintain the structure. However, this lead to a double jointed looking feller when I trussed him up. Oh well, he didn't seem to care.

Here are the shots of the results. I had an in-law running the camera while I took care of the unvailing, so being a professional photographer myself, it's not exactly what I wanted; but hopefully you will get the picture (boom, boom, chick)

Here's my ugly mug cutting the bird crosswise, with the family in the background going, "that must be a really sharp knife!" (not knowing what I had done):
http://www.geekwithfire.com/img/td1209/dsc_0343.jpg

The unvailing
http://www.geekwithfire.com/img/td1209/dsc_0345.jpg

Cutting slices for serving
http://www.geekwithfire.com/img/td1209/dsc_0346.jpg

The results were as I expected. Those who like the taste of duck really liked it. Those who hated duck liked everything but the duck. Myself, not a person who likes duck to begin with, found that the duck had a better flavor, but still tasted too much like duck. I did manage to collect about 1.5 quarts of drippings which I very much look forward to using in the future.

Will I do it again? Probably not. For one, the duck situation just doesn't work for me and my family. For another, the food safe temperatures just don't seem to be worth it. While feel like the USDA very much exaggerate everything, the combination of the stuffing and the extended low temperatures make this a pretty risky venture.

At least you tried it Josh. Do you think the flavor of the duck would have changed if this project went outside?? Maybe one more shot at it outdoors?? I am with ya, I do not believe my wife would eat the duck portion either:shrug:. More for me:D

Nice thread esp for the folks that have not tried this before, like me!:sign0092:

TX Sandman
12-28-2008, 10:52 AM
:thumbs up: Great job, Josh! Very nice presentation.


Nothing Ventured - Nothing Gained
...
You just don't like Turducken.

:whathesaid: I don't care for it, either, nor do my relatives. Like he said, you tried it and were successful. No shame in not caring for the final product.

How about changing it up to turkey, chicken, and pork???? Yeah I know, low temp thing, just thought I'd throw that out for thought.

Got me thinking. :D

Abelman
12-28-2008, 11:08 AM
Looks good on this end. Hey, you gave it a shot and found out some things. Now you know and don't have to wonder.

Still, great job on the effort and presentation :thumbs up:

Jake
12-28-2008, 01:56 PM
way to go on pulling it off, i agree with now you know that you tried it, it looked good.
"quote"
Here's my ugly mug cutting the bird crosswise, with the family in the background going, "that must be a really sharp knife!" (not knowing what I had done):

they didnt know you made turducken? thats a lot of work for them not to notice :smack: :msn-wink:
you did good in my books/ :thumbs up:

SmokyOkie
12-28-2008, 05:30 PM
D@:confused: Where's the gravy Josh? That's what the drippings are for.

As far as the stuffing safety issues go, I'm quite sure sure that mine never spend 4 hours in the danger zone, but if you're concerned, use neat stuffing instead of bread stuffing. It's much safer, and better tasting.

Very pretty eat three ways though I must admit.:thumbs up:

Fatback Joe
12-29-2008, 08:04 AM
You did it. Great job! :D:D

peculiarmike
12-29-2008, 01:03 PM
Josh not many of us have the cajones (myself included) to try the infamous turducken, so kudos to you!
It certainly looks interesting sliced. Three way flavors.
I'm thinking on the smoker at high temp it shouldn't be a problem any more than in the oven as long as you maintain the temp. And the smoked flavor would add a lot, it always does.
You might seriously consider PigCicles suggestion. That could work.
All in all, very nice!

:thumbs up: :sign0092: