How to Make Turducken at Home
December 21, 2012
•Emily Murray
•Orlando
• 0 Comments
How to Make Turducken at Home
For those who don't know, a turducken is a savory parfait of pure carnivorous bliss. Taking the traditional concept of Thanksgiving's own stuffed turkey and turning it inside out, literally, the turducken has become its own staple in many homes as Thanksgiving approaches. It is also an interesting culinary trend that if frequently taught at schools for cooking all over the country as well as in local Florida culinary schools.
Layering stuffing and three kinds of poultry, the basic turducken can be made by anyone with the time, knowledge and supplies. Best of all, it's not much harder than preparing turkey in the traditional manner. And to many, it's much tastier.
Depending on the number of people you're feeding, the size requirements for your poultry will vary. The turkey is the largest product you will be dealing with, so make the assessment based on the recommendations listed on the turkey you plan on purchasing.
Once you've selected the turkey you will then make your duck and chicken choices based on the turkey's weight. The duck needs to be about one quarter of the turkey's weight and the chicken just slightly smaller than the duck.
The next step can be easy or hard depending on how you choose to handle it. The duck and chicken must be completely deboned, and the turkey must be deboned of everything except for the wings and drumsticks, which will help the bird form its integrity when completed.
It is recommended that you have your butcher debone the poultry for you. Chances are your butcher already knows the needs of a customer requesting turducken preparation. If they don't, make it clear that when the turkey is prepared in the prescribed manner the thigh bones must be removed, but the drumsticks otherwise kept intact.
After the poultry is dressed, the next steps are fairly simple. Lay your turkey out as flat as possible. Layer it with a coating of stuffing. Repeat the process with the duck and chicken, placing each piece of meat in a manner that allows uniformity throughout the product. On each piece of meat again place a coating of stuffing. This is the key and often one that is focused on in schools for cooking.
You can use one type of stuffing for all three layers, or you can change the variety of stuffing you use for each one.
You'll need a spare pair of hands for the next part. Grasping the skin of the turkey, pull it all together until the form resembles that which the turkey had before it was deboned.
Take a skewer with an eyehole and thread it with a sturdy material suitable for food preparation. You will basically be stitching the turkey's back closed to contain the stuffing.
Cook according to the turkey's directions. When the turkey is ready, the other meats will be cooked to proper temperature as well.
Let the meat rest thoroughly before carving. About thirty minutes.
Making a tasty turducken can be both enjoyable and rewarding. With these tips in mind, you have all you need to start regardless of the holiday. If you enjoy learning new preparation techniques and recipes, you may want to look into taking a calss at one of the Florida culinary schools near you!
This article is presented by Le Cordon Bleu College of Culinary Arts in Orlando. Le Cordon Bleu College of
Culinary Arts in Orlando offers culinary arts and pâtisserie and baking training programs. To
learn more about the class offerings, please visit Chefs.edu/Orlando for more information.
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