What's your Tur-duc-ken story?
- Christine Nov 26, 2004 05:18 PM
We jumped on the bandwagon this year and bought a turducken from cajungrocers.com---whole bird(s?) with andouille sausage stuffing. I ordered it well over a month ago, so we didn't expedite shipping. It came in a little cooler, fully- and icy-solid.
Took it out of the freezer 3 days ahead, and into the refrigerator, yet it was still a little frosty on Thursday morning. I decided to cook it Paul Prudhomme-style (8 to 9 hours at 225-degrees) rather than use the directions on the package (4 hours at 375). The slow cook directions specify cooking uncovered for 4 hours, then covered for the last half of the roast. We didn't baste it, but we removed the drippings regularly. In all, I think we left it in the oven for 9 hours and set it aside for an hour before carving.
Naturally, the skin wasn't brown or crispy since it was practically being steamed for almost 5 hours, but the turkey meat was pretty juicy. Now, what really surprised me was what was on the inside: In cross-section, it actually looked like country pate with turkey breast rolled over the top. I'd looked on the 'net at a few recipes, which were homemade, and on those you could distinguish the three birds. On ours, no. Looked like large chunks of other poultry mixed with sausage. Oh, and there was a small ball of cornbread stuffing exactly in the middle.
How did it taste? It was okay, the sausage packed a bit of a punch (dad loved it, but I think his tastebuds are wearing out) and was kind of overpowering. It was also too salty, I thought. And the drippings made one spicy gravy, whooeee. I had to cut it with Bristol Farms turkey stock to make a milder gravy for the milder folks.
How did it look? Well, with the sausage stuffed so densely, it actually cut crosswise very nicely; good presentation.
Would I do it again? I dunno. I'm not a huge turkey fan, but when I eat it, I prefer really tender dark meat and you don't get a lot of that with a turducken (the legs that they left on got pretty well cooked in order to get the innards at 165-degrees).
What did the rest of you who took a turn at turducken this year think?