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Registered
Join Date: Jul 2000
Location: So. Calif.
Posts: 19,910
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Modified turkey
I realized I should have asked before now (it being the day after T.G.), but I heard on an NPR segment of a variation on the traditional turkey. I think it's called "Chiduckey".
It's a composite bird - a chicken stuffed inside a duck and then stuffed inside a turkey, then cooked. All this with cajun spices and sauces. Oh yes, the meat is all deboned, so it's all meat. The advantage is that the duck (being fatty), prevents the turkey from drying out despite potential overcooking..... and its supposed to taste better than a plain turkey. Did anyone partake of this dish? Any pics of leftovers? Just wondering for the next holiday meal. Thanks, Sherwood |
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11-25-2005, 04:08 PM
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coulda, woulda, shoulda
Join Date: Nov 2001
Location: Louisiana
Posts: 2,659
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we call them turduckens. never had one but they're sold every where down here. I like the crawfish and rice stuffed boneless chickens but might have to try the turducken soon
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John 74 911s They laugh at me because I am different. I laugh at them because they are all the same. |
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11-25-2005, 04:18 PM
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Feelin' Solexy
Join Date: Oct 2003
Location: WA
Posts: 3,797
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Did it last year, once you learn how to debone the birds it's fairly easy and well worth it for the final product. Plus, easy as hell to carve
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Grant In the stable: 1938 Buick Special model 41, 1963 Solex 2200, 1973 Vespa Primavera 125, 1974 Vespa Rally 200, 1986 VW Vanagon Syncro Westfalia, 1989 VW Doka Tristar, 2011 Pursuit 315 OS, 2022 Tesla Y Gone but not forgotten: 1973 VW Beetle, 1989 Porsche 944, 2008 R56 Mini Cooper S |
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11-25-2005, 04:27 PM
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Registered
Join Date: Oct 2002
Location: SE PA
Posts: 3,188
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Lots of fun, and all the work is up front. Impossible to dry out, easy to carve. The chicken is, IMO, a waste of time. I use a smaller duck and a ~12lb turkey for a nice compact package. One trick is to render some of the boned duck skin in a big skillet before assembly to prevent pasty white duck fat from ruining your apetite.
Is progress:  Carving: 
Last edited by RallyJon; 11-25-2005 at 04:37 PM.. |
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11-25-2005, 04:35 PM
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Registered
Join Date: Jul 2000
Location: So. Calif.
Posts: 19,910
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To quote that gastro-intestinal giant of eatery (no not Tabs), "mmmmmm, me like" (Homer Simpson, episodes 1 - ~).
Thanks for the info and pics. Sherwood |
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11-25-2005, 04:52 PM
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Licensed User
Join Date: Feb 2003
Location: ....down Highway 61
Posts: 6,506
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yummy. Here's ours from yesterday:
 Awesome stuff. I prefer the cornbread dressing over the seafood dressing. Id rather have a chicken stuffed with rice dressing, but since you have to have turkey for Thanksgiving and Christmas, we usually do both Making a Turducken is a very labor intensive process. Arguably worse than frying a Turkey  . Luckily I live in a place where people who cook a lot better than me make a living selling these things.No Affiliation, shameless plug If you want one overnighted to you for $65, call Chris Specialty Meats in Baton Rouge. Heres a website that they are tied into for all of their mail order web stuff: http://www.louisianagifts.net/ We just go in and get ours. I'm not inept in a kitchen at all, but its really worth it to me to buy one from these guys instead of making my own. Last edited by Shuie; 11-25-2005 at 05:08 PM.. |
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11-25-2005, 04:58 PM
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