"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-21-2011, 11:16 AM   #1
Assistant Cook
 
Join Date: Nov 2011
Posts: 8
Turducken: I have several questions.

Hey, I'm James, I just joined the forum. I have several questions for for my Bird(s).

I have made the last several turkeys in my family and they have all been pretty good, but I really want to go above and beyond this year.

I'm doing the Turducken. I know what to do and I have everything I need, though I do have a couple obscure questions I can't find answers to.

1.I don't stuff my turkeys, We cook the stuffing separate. All turducken recipes involve stuffing, is there anything I need to consider when I don't use a stuffing? (Temperature, dryness, anything)

2. I'm laying a Bacon Weave over it, good thick bacon. When should I put it on, the turducken will be cooking at about a temperature of 200 to 250. How long do I wait before I late the bacon over it?

3. Is there any way to make the bacon somewhat crispy by the end of it, or is it just going to be soft, wet bacon?

4. Do I need to remove the skin of the duck or chicken for any reason?

5. Any tips or suggests beyond basic cooking instructions.

I searched all turkey threads for the past year just to cover my bases. I'm new here, mainly for this Thanksgiving meal, but I can see myself hanging out here after cause I like to cook all kinds of things. Thanks for the help.

__________________

__________________
jstallman is offline   Reply With Quote
Old 11-21-2011, 11:36 AM   #2
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,886
You have several questions, while I have but one: Isn't there any way you could find to get a ham and a prime rib roast in there also?
__________________

__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 11-21-2011, 11:38 AM   #3
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
I have Galantined a few turkeys in my time, the principle is the same the stuffing is for shape, I use a sausage meat stuffing and have put skinned whole pheasant and duck breasts in layers within the stuffing.
The bones from the birds will make a good gravy. Cooking times, you have a solid mass so I would time it like a pork joint.
I would leave the bacon out as you have a lot of flavor without it.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 11-21-2011, 11:53 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
A turducken without stuffings isn't a turducken.

I wouldn't cook it at 200 F. That's too low to be safe. I'd go with at least 250 F.

I think I'd take the skin off the chicken and duck. Otherwise it will just be limp soggy, fatty skin.

The bacon will not crisp at low temps as you plan to use.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-21-2011, 12:01 PM   #5
Senior Cook
 
snickerdoodle's Avatar
 
Join Date: Oct 2010
Location: Quad Cities, Midwest
Posts: 440
I'll try to answer your bacon question. At some point perhaps you will be cooking the bird(s) at a higher temp (400-ish) to get a crispy skin. If not, you might want to consider it. I'm thinking the same rules apply; start at high heat for 20 mins to half hour then reduce heat. If it's a thick cut of bacon I think it can withstand cooking for the duration as long as you keep an eye on it. If the skin/bacon starts getting too crispy before the cooking is done you could cover it with foil. I would think you would want the bacon on there as long as possible so it lends some flavor to the meat. I'm not speaking from experience but this is my educated guess. Good luck!
__________________
snickerdoodle is offline   Reply With Quote
Old 11-21-2011, 12:04 PM   #6
Assistant Cook
 
Join Date: Nov 2011
Posts: 8
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
You have several questions, while I have but one: Isn't there any way you could find to get a ham and a prime rib roast in there also?
In due time. That's a plan for next year.

Quote:
Originally Posted by Bolas De Fraile
I use a sausage meat stuffing and have put skinned whole pheasant and duck breasts in layers within the stuffing.
The bones from the birds will make a good gravy. Cooking times, you have a solid mass so I would time it like a pork joint.
I would leave the bacon out as you have a lot of flavor without it.
I wanted to do either sausage or ham as stuffing, are you talking pure sausage or is there a starch involved, cause i don't really like having bread and stuff in there. What kind of sausage and how finely cut?

Quote:
Originally Posted by Andy M.
A turducken without stuffings isn't a turducken.

I wouldn't cook it at 200 F. That's too low to be safe. I'd go with at least 250 F.

I think I'd take the skin off the chicken and duck. Otherwise it will just be limp soggy, fatty skin.

The bacon will not crisp at low temps as you plan to use.
Well, the stuffing I'm using is just the duck and the chicken, no filler starch or anything. That is my plan, a lot of my family don't like the stuffing cooked in the turkey, and I agree.

Yeah, 200 is on the low end, I was thinking 250, and then depending on how it progresses lower it if I feel it's cooking the outside to much or something, but 250 will probably be what it stays on.

Suggestions on how to cook bacon over it but then get the bacon crispy? I was thinking cooking it over the turkey for the last several hours, then taking it off, cooking it on high heat, and then lay it back on near the end, but that seems like a lot of trouble.

Thanks for the help everyone.
__________________
jstallman is offline   Reply With Quote
Old 11-21-2011, 12:08 PM   #7
Assistant Cook
 
Join Date: Nov 2011
Posts: 8
Quote:
Originally Posted by snickerdoodle View Post
At some point perhaps you will be cooking the bird(s) at a higher temp (400-ish) to get a crispy skin. If not, you might want to consider it. I'm thinking the same rules apply; start at high heat for 20 mins to half hour then reduce heat. If it's a thick cut of bacon I think it can withstand cooking for the duration as long as you keep an eye on it. If the skin/bacon starts getting too crispy before the cooking is done you could cover it with foil. I would think you would want the bacon on there as long as possible so it lends some flavor to the meat.
Yeah, that sounds like it could work, thanks. So high heat at the beginning, then low heat for most of the duration, then high at around 400 near the end to crisp it all up? I think that could work.
__________________
jstallman is offline   Reply With Quote
Old 11-21-2011, 04:04 PM   #8
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,310
Quote:
Originally Posted by jstallman View Post
Hey, I'm James, I just joined the forum. I have several questions for for my Bird(s).

I have made the last several turkeys in my family and they have all been pretty good, but I really want to go above and beyond this year.

I'm doing the Turducken. I know what to do and I have everything I need, though I do have a couple obscure questions I can't find answers to.

1.I don't stuff my turkeys, We cook the stuffing separate. All turducken recipes involve stuffing, is there anything I need to consider when I don't use a stuffing? (Temperature, dryness, anything)

2. I'm laying a Bacon Weave over it, good thick bacon. When should I put it on, the turducken will be cooking at about a temperature of 200 to 250. How long do I wait before I late the bacon over it?

3. Is there any way to make the bacon somewhat crispy by the end of it, or is it just going to be soft, wet bacon?

4. Do I need to remove the skin of the duck or chicken for any reason?

5. Any tips or suggests beyond basic cooking instructions.

I searched all turkey threads for the past year just to cover my bases. I'm new here, mainly for this Thanksgiving meal, but I can see myself hanging out here after cause I like to cook all kinds of things. Thanks for the help.
Could I have directions to your house and what time should I be there? I'd be happy to bring dessert...oh--turducken....YUM~~~you are so much braver than I am...I can bring a side as well.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 11-22-2011, 01:32 AM   #9
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
JST the stuffings I make for turk/chick over here is not really as bread based as yours.
The basic mix I use is some very good quality herby raw pork sausages that you skin and mix with some fresh breadcrumbs, chopped shallot, garlic and eggs to bind. It is up to you how you flavor it.I would use the livers if they came with the birds if not I would add a lot of lemon zest and some whole prunes.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 11-22-2011, 10:08 AM   #10
Assistant Cook
 
Join Date: Nov 2011
Posts: 8
Quote:
Originally Posted by CWS4322 View Post
Could I have directions to your house and what time should I be there? I'd be happy to bring dessert...oh--turducken....YUM~~~you are so much braver than I am...I can bring a side as well.
Ha thanks. Yeah, the scary part is deboning a turkey without peircing the skin so it looks like a whole turkey afterwards. I practiced on sveral whole chickens the last couple months so I know I got that part down, the rest is not so bad. Just time consuming.

Quote:
Originally Posted by Bolas De Fraile
JST the stuffings I make for turk/chick over here is not really as bread based as yours.
The basic mix I use is some very good quality herby raw pork sausages that you skin and mix with some fresh breadcrumbs, chopped shallot, garlic and eggs to bind. It is up to you how you flavor it.I would use the livers if they came with the birds if not I would add a lot of lemon zest and some whole prunes.
That's good, I'm just not into cooking bread inside meat like that. There's blood in there and I don't want those 2 mixing. If I can do a herb/meat blend of stuffing to add on top of the duck and chicken, I'll be good to go.
__________________

__________________
jstallman is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.