#1 Posted on 7.11.03 1728.12 Reposted on: 7.11.10 1729.02
Okay, I finally decided this year to take the plunge and ordered a breast of turducken (cajunstuff.com) to try this year at Thanksgiving. Has anyone had any experiences with this oh-so-good sounding delicacy? Cooking tips? Anything to help a brutha out here? We're hedging our bets by also getting a 12 lb. turkey to deep fry, so either way T-giving will rock, but damn John Madden kept enticing me.
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#3 Posted on 7.11.03 1934.11 Reposted on: 7.11.10 1936.19
Originally posted by spf2119Okay, I finally decided this year to take the plunge and ordered a breast of turducken (cajunstuff.com) to try this year at Thanksgiving. Has anyone had any experiences with this oh-so-good sounding delicacy?
I think we had this discussion last year and nobody had any experiences, so unless someone actually DID it last year, you're outta luck. But do share your experiences, because I'm still intersted in anyone but me being the first one to try it. :)
#6 Posted on 10.11.03 0011.47 Reposted on: 10.11.10 0014.01
I missed how they handled this last year on MNF, but whatever did Madden do without his Turducken on Thanksgiving? Madden's first half-long rambling about the bird on the sidelines was always the highlight of FOX's Thanksgiving games.
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#7 Posted on 10.11.03 0227.58 Reposted on: 10.11.10 0229.01
Originally posted by If I was a rich manJebus, I wouldn't be eating anything with the word Turd in the title.
Stop taking my name in vain.
Okay, so my name is pronounced "Jeb" and not "Jeeb," but I can't resist the complaint. Probably because names resembling mine rarely make it to print, and because the "Jebus" thing spiraled out of control after the Homer Simpson as Missionary Episode came out.
Anyway, a couple of cousins of mine, and my dad, had Turducken last year, and the response was uniformly positive. They're all Californian culinary Nazis, and they had no complaints. These are people whose response to my admitting that I had marinated a turkey breast in a brine with olive oil, garlic and rosemary (then smoked it for three hours over mesquite and charcoal) was one of grudging acceptance. I had not been fancy or fanciful enough with my turkey preparation.
Nonetheless, turducken was accepted and praised. Maybe it helps to know that California food Nazis are willing to eat it.
I will say, from personal experience, that deep-fried turkey is interesting but pretty one-note. Unless you season, marinate or otherwise dress the turkey before deep-frying, the end result is neat but not incredible. Slices or pieces near the skin are great. They are flavorful and crisp. But the inside meat itself is, although moist, fairly plain. It's juicy and just regular meat. I suppose if you make good gravy, though, that doesn't matter.
Take my recommendation with a grain of salt. I'm not a gravy or sauce guy. I prefer long-term marinades or smoking when it comes to birds or ribs or roasts.