turducken?

Jaiofspam

Jaiofspam

Joined
Apr 24, 2006
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i know this is kinda late for thanksgiving but.... thought i would post it anyways :)

having a funny discussion today about thanksgiving feast with co-workers...
i talked about frying a turkey for the first time and how delicious it was :D

THEN!!! somebody mentioned something about a turducken... everyone was stumped to what it was
the individual then printed out this information i am about to share with you now... enjoy :thumbup:

DID YOU KNOW WHAT IT WAS? just curious how popular this is...

http://www.thesalmons.org/lynn/turducken.html
 
This Thanksgiving the family and I were out of town for my son's soccer tournament, so we had dinner at a New Orlean's styled jazz kitchen. My oldest son ordered the turducken ~ and proclaimed it "magnifico"! I will have to take his word for it though, as he refused to share:D
 
it sounds delicious...
a co-worker commented on how he didnt fancy duck much
being an avid duck eater... i was like WHAT!!! i suggested he try stuffing a cornish hen into a chicken into a turkey instead... that sounded good to him :D
 
A chicken in a duck in a turkey -- with sausage stuffing? Reminds me of something I once read in an old Graham Masterson horror novel!
 
now that you have discussed the appetizer, how about the main course:

Whole Stuffed Camel
Recipe #67495
4 ratings

Not a joke, this is an actual recipe. See http://www.recipezaar.com/67495

by Mirj


100 servings Metric measurement system
time to make ½ day 2 hours prep

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nuts
110 gallons water
5 lbs black pepper
salt

1. Skin, trim and clean camel (once you get over the hump), lamb and chicken.
2. Boil until tender.
3. Cook rice until fluffy.
4. Fry nuts until brown and mix with rice.
5. Hard boil eggs and peel.
6. Stuff cooked chickens with hard boiled eggs and rice.
7. Stuff the cooked lamb with stuffed chickens.
8. Add more rice.
9. Stuff the camel with the stuffed lamb and add rest of rice.
10. Broil over large charcoal pit until brown.
11. Spread any remaining rice on large tray and place camel on top of rice.
12. Decorate with boiled eggs and nuts.
13. Serves a friendly crowd of 80-100.
 
I can only picture the "large tray" mentioned in #11 and the wait staff driving in the forklift to serve it.
 
First heard about it on a Thanksgiving ball game where the hapless Lions were getting trounced(again) and John Madden was rambling on and on trying to entertain the audience because the home team couldn't. Some people have a problem eating anything that starts with Turd. Can you blame them?
 
Nasty said:
I can only picture the "large tray" mentioned in #11 and the wait staff driving in the forklift to serve it.
Click to expand...

i have seen islamic trays big enough tho i never actually saw a roast camel as per above on one (have had camel meat tho, wasn't impressed), but have been to a 'goat grab' (you grab what you want off the bone & use your hands to eat with)

yang2.gif


(actually a roast sheep)

it was stuffed with boned chickens, eggs, couscous, veg. etc. was really good. my co-worker's family threw a party for us, he was saudi, but his mom (the cook) was moroccan (his wife was english).

more details on the traditional roast sheep can be found at the aramco expat site

would like to try the turducken, mebbe i can find it over here someplace....
 
Turducken is wonderful. I mean wonderful. Expensive though, unless you do it yourself. You can get it in Atlanta already done.

I miss Louisianna.
 
Very popular in the UK. This is from a posting of mine on the BBC Food Forum.

The three bird roasts that were shown on television's Richard and Judy Show, This Morning, and Good Food Live came from Seldom Seen Farm. They now have their own website and it includes all the cooking instructions. http://www.seldomseenfarm.co.uk/ They are a Rick Stein 'Food Hero'.

For that really special occasion we also offer the magnificent Seldom Seen Three Bird Roast. This is a goose stuffed with a chicken, stuffed with a pheasant and the whole thing layered up with spiced pork and orange. All the birds are boned, so that carving is simple and it makes a wonderful party dish, either hot or cold, feeding about 15 people. This product weighs between 10lbs and 12lbs, and detailed cooking instructions are supplied.
<use picture from leaflet>
Sizes and feeding
Small - up to 10lbs feeds 10-12 people
Medium - 10-12lbs feeds 12-15 people
Large - over 12lbs feeds 15+ people

They also sell the Turducken, a chicken inside a duck inside a turkey.
 
Anyone know what pheasant taste like? I have never had the opportunity to try one. Is it dry or very gamy?
 
pheasant, of course, tastes like chicken.

pheasant is fairly common here, can buy in supermarkets, i see them all the time on the farm across the road when walking the dog. fairly dumb birds, would rather run than fly; tastes good, more along the lines of chicken legs than white meat, my late father in law used to poach them with thrown rocks* to supplement his family's diet (along with the occasional rabbit). my ex would not eat pheasant due to 'oh, no - pheasant again' syndrome but i enjoy it on occasion.

*- i think he was also keeping his eye out walking back from the pub for the opportunistic FORD pheasant. they inhabit the road shoulder quite frequently here.
 
kamkazmoto said:
Anyone know what pheasant taste like? I have never had the opportunity to try one. Is it dry or very gamy?
Click to expand...

It can be dry, so is often pot roasted in a covered pot with wine, stock and vegetables. The legs are very tough, so you can just pan fry the breasts, in which case, they can be 'just' cooked which preserves the succulence.

The amount of gaminess depends on how long they were 'hung'. It is an inverse law, a trade off against toughness (short hanging = tough and no gaminess and tenderness (long hanging = tender but gamey)

Gaminess isn't unpleasant, just an aquired taste. 3 to 4 days hanging in a cool spot after shooting is sufficient.

I am a time served chef BTW. :)
 
I don't know why I skimmed past this thread.

Maybe I thought it was about yet another knife that I didn't know the name of.

That sounds delicious. You have to have an army to feed or you will be eating leftovers for days.

This is one I will have to try a variation of.

Maybe a Pi-Goo-Key. :confused:

Thats a pigeon goosing a turkey. :rolleyes:

Now that would be foul. :D
 
If any of y'all from NJ. Craig Carton from the JerseyGuys 101.5 FM is a huge fan. Every Thanksgiving that's all he talks about. He has a guy on that makes and sells them. When I first heard it I thought it was a scit and they where just yanking on the listeners. Nope. Sounds kinda a weird, but now I'm tempted to try it.
 
An uncle of mine sent me and my folks some turducken a year or two ago. It was pretty good.

Bob
 
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