Breast-only Turducken recipe or instructions?
I want to make a turducken, but just need enough to feed maybe 8 people. I'd also like to wrap it in bacon (for a Turbaconducken), so something small and brick-like would be best.
Does anyone have instructions or a recipe for breast-only turducken? Can I just take a breast from each of the three birds and pound them to an equal thickness, layer it with stuffing in between, and roll the whole thing up like a jelly roll?
I imagine the end result coming out of the oven looking like a bacon-wrapped meatloaf.
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This is called a turducken roulade. I personally do not have a tried-and-true recipe, but I did a google search and there are certainly recipes out there. For instance:
So yes, your instincts are correct. I recommend taking the skin off the duck breast. The stuffing will be really wet and enough to keep it moist. The first time I made a turducken, we left the skin on and it was really not appetizing since it can't crisp. The second time, we actually used a chicken and cornish game hen and skinned both. No one noticed.
\Also, I don't know if this will be the same for a roulade as it is with a whole bird, but it can be really helpful to have small metal skewers on hand to close the seam so the stuffing doesn't leak out. Good luck!
Although I don't approve of their last sentence:
"Remove from oven, let rest 20 minutes, remove foil, paper and bacon strips. Slice and serve."
The thing is rolled in bacon goodness....and they want me to REMOVE it before serving? Never! I'll stick it under the broiler for 2 minutes each side and give it a nice bacon crust!