Do you know the secrets of turducken?
November 17, 2005 3:35 PM Subscribe
As an American living Down Under, I'm planning to introduce our Aussie friends to true American excess this Thanksgiving with a turducken
. I've read a bunch of online recipes but I've never made one before, so I'm looking for tips and tricks from those who have. Do you know the secrets of turducken?
posted by web-goddess to food & drink (24 answers total) 2 users marked this as a favorite
I don't plan on boning the birds myself. Is this going to be a problem? I've got a great butcher in Sydney who's offered to do it for free, so I'm hoping that taking in a print-out of the recipe will be enough for him to go off. Also, which stuffings do people recommend? I've seen sausage stuffing mentioned on numerous recipes but with a couple friends who don't eat pork (Jewish and pseudo-vego), I'd like to avoid it if possible... unless it's actually the key to the whole enterprise, in which case they can get stuffed. So to speak. In terms of time management, we're moving Thanksgiving to Saturday - since it's not a holiday here, of course - so the plan is to make the stuffings early next week; pick the birds up Friday night and assemble the beast; and get up at the crack of dawn Saturday to put it in the oven. Does that sound feasible? Can we make the stuffing ahead of time and freeze it, or is it best to do everything in one go? Should we plan on several hours to assemble the thing, or is it a case of having everything prepared and it taking no time at all? Will two sets of hands be enough, or should we get a third person over to help? And how long does this need to cook, anyway? The recipes I've read have estimates ranging from ten hours to fifteen. I don't want my guests sitting around for ages because the main course isn't ready...
Sorry for so many questions... I just don't want to spend $60 on meat and several hours of time only to have it turn out badly at the end!