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Turbrisket

To celebrate Thanksgiving and Hannukah being on the same day, I'm going to be making a turbrisket, aka a brisket stuffed in a turkey. I have some ideas of what I want to do, but could use advice on others...

My plan is to brine the bird, bone it, stuff it with brisket and cook it on my cylindrical BBQ/smoker via indirect heat. Last year I did a turducken this way, and it turned out well.

I'm guessing the time it takes to cook a turbrisket will be about the same as a turducken of the same size, seeing as they'll weigh roughly the same and be of the same density. However, I'm worried about the internal temperatures of each... I usually cook my brisket until it gets to 190 and my turkey until it gets to 160. Not sure how to make this play.

I had an idea that it would be good to cook the brisket according to my Bubby's sweet & sour recipe, but didn't know if that would taste right with "traditional" turkey seasoning or if the brisket would dry out if it sits in heat, in the turkey, for 8 hours after being cooked.

Thanks in advance.

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  1. This sounds rife with problems to me.
    Your Brisket will be tough or your Turkey will be overcooked.
    If you can solve that problem then you have the clash of Flavors to deal with.

    1. And I'm guessing this isn't for Canadian Chanukah...

      1. I'm at a loss to help you, but am fascinated in a watching-a-car-wreck kind of way!
        I'm really curious about anybody else's experience with preparing this particularly interesting combination of proteins.

        1. I saw this thread right off the bat and thought ok don't say anything because it's probably just me and I'm missing something. Now I see it's not just me:-) Talk about a really strange combo..

          1. Don't do it, you will either have overcooked sawdust-dry turkey breast or undercooked chewy brisket.

            If you must do it, you need to cook the brisket separately until it's almost done, then stuff it in the bird. Even then I'm not sure what the point would be outside of novelty value.

            7 Replies
            1. re: RealMenJulienne

              Maybe the answer is not to slow cook it, but deep fry instead. I deep fried a turkey a few years ago and it was great.

              1. re: tacologic

                Do you mean that you'd fry a brisket stuffed turkey in order to get the temps and textures right? Or, deep fry the turkey first, then stuff?
                thanks!

                1. re: tacologic

                  Frying a regular turkey is relatively easy as it cooks inside and out. Me thinks frying a bird stuffed with brisket will have either
                  1. a nicely done bird and a raw, tough brisket,
                  or
                  2. an overdone bird and a cooked, tough brisket.

                  Howsabout slitting the brisket, stuff with seasoned, ground turkey, sew it up and BBQ the whole shebang. Not quite turbrisket, but maybe bristurkey...

                  1. re: porker

                    I like this idea - you could also graft some turkey skin on the outside of that mutant roast with some transglutaminase.

                    1. re: nsenada

                      Not bad, not bad. Maybe some aftermarket tofu wings attached as well?

                      Actually, it sounds kinda like war sui guy (spelling?): stuff a deboned chicken's skin with shrimp paste and deep fry. Done right, its heavenly.

                      1. re: porker

                        Yes - some talons and a neck would complete the hideous presentation (as well as that "parson's nose," grundle, or whatever that disgusting triangular thing near the butt is called).

                        1. re: nsenada

                          I heard it called "pope's nose" but we simply call it the chicken ass (or in this case, the turkey ass).
                          This was the favorite part of the bird for my long deceased great aunt...