Who is having Turducken? (pic & recipe) - GoFuckYourself.com

Fred Quimby · 11-22-2006, 11:19 AM

Bacon-Coated Turducken

Turducken ("TURkey-DUck-chiCKEN") is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.

INGREDIENTS
3 pounds whole chicken, boned
salt and pepper to taste
Creole seasoning to taste
1 (4 pound) duck, boned
16 pounds turkey, boned
3 cups prepared sausage and oyster dressing

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

Fred Quimby · 11-22-2006, 11:20 AM

munki · 11-22-2006, 11:22 AM

It's missing beef.

reynold · 11-22-2006, 12:08 PM

Muy deliciouso!

rodney25 · 11-22-2006, 12:46 PM

Hmmm... I'm having a watery mouth now.

RSS · 11-22-2006, 12:54 PM

I have never try this

Calico Jack · 11-22-2006, 01:14 PM

Once saw a show with a 10 bird roast. Inside the turkey was a goose, a duck , a pheasant, a pigeon, a wood cock, a chicken, a quail and a few others I can't remember. It took a lot of work as all birds were de-boned first, but the result looked mouthwatering.

4Man · 11-22-2006, 01:15 PM

i shall try

Fred Quimby · 11-22-2006, 03:08 PM

Quote:

Originally Posted by Calico Jack

Once saw a show with a 10 bird roast. Inside the turkey was a goose, a duck , a pheasant, a pigeon, a wood cock, a chicken, a quail and a few others I can't remember. It took a lot of work as all birds were de-boned first, but the result looked mouthwatering.

hmmm,,,,wood cock

Kimo · 11-22-2006, 03:10 PM

never had it b4, sounds good tho!

tehHinjew · 11-22-2006, 03:25 PM

good luck cutting it open lol

Fred Quimby · 11-22-2006, 08:03 PM

Quote:

Originally Posted by tehHinjew

good luck cutting it open lol

MikeVega · 11-22-2006, 08:09 PM

looks crazy ...I'll have to try that

tehHinjew · 11-22-2006, 08:42 PM

Quote:

Originally Posted by Fred Quimby

[IMG]httx://grove.ufl.edu/~gubin/sliced%20turducken.JPG[/IMG]

nice!!!

starpimps · 11-22-2006, 08:44 PM

thats freaking amazing i have never herd of turducken before

uno · 11-22-2006, 10:12 PM

OMG, not 2 minutes ago I told my gf we should get a turducken for our holiday party, but only if it was covered in bacond between the layers and on the outside.

marketsmart · 11-22-2006, 11:37 PM

that looks tasty

SlamDesigns · 11-22-2006, 11:46 PM

When killing one animal for the Holidays just isn't enough...try Turducken!

calibra · 11-23-2006, 12:15 AM

Quote:

Originally Posted by Fred Quimby

Bacon-Coated Turducken

Turducken ("TURkey-DUck-chiCKEN") is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.

INGREDIENTS
3 pounds whole chicken, boned
salt and pepper to taste
Creole seasoning to taste
1 (4 pound) duck, boned
16 pounds turkey, boned
3 cups prepared sausage and oyster dressing

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

Wow, it looks awesome.

lyn_AWP · 11-23-2006, 12:48 AM

wow it looks delicious,perfect.

Lykos · 11-23-2006, 01:02 AM

Quote:

Originally Posted by Fred Quimby

11-22-2006, 11:19 AM	#1
Fred Quimby Confirmed User Join Date: Jul 2004 Location: Long Island, NY Posts: 5,430	Who is having Turducken? (pic & recipe) Bacon-Coated Turducken Turducken ("TURkey-DUck-chiCKEN") is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey. INGREDIENTS 3 pounds whole chicken, boned salt and pepper to taste Creole seasoning to taste 1 (4 pound) duck, boned 16 pounds turkey, boned 3 cups prepared sausage and oyster dressing DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve. __________________

11-22-2006, 11:20 AM	#2
Fred Quimby Confirmed User Join Date: Jul 2004 Location: Long Island, NY Posts: 5,430	__________________

11-22-2006, 11:22 AM	#3
munki Do Fun Shit. Industry Role: Join Date: Dec 2004 Location: OC Posts: 13,393	It's missing beef. __________________ “I have the simplest tastes. I am always satisfied with the best.” -Oscar Wilde

11-22-2006, 12:46 PM	#5
rodney25 Confirmed User Join Date: Jun 2005 Posts: 7,090	Hmmm... I'm having a watery mouth now. __________________ AFFORDABLE Hosting -- Extreme Dependability -- FULL Service ICQ ME for DAMN GOOD HOSTING DEALS: 5380773

11-22-2006, 12:54 PM	#6
RSS Confirmed User Join Date: May 2006 Location: ICQ 226584738 Posts: 533	I have never try this __________________ Exclusive fresh teen custom Content <sales manager> ICQ 226584738 \| redsexystudio[at]gmail.com[/COLOR] www.redsexystudio.com

11-22-2006, 12:08 PM	#4
reynold Too lazy to set a custom title Join Date: Oct 2002 Location: Global Traveler Posts: 51,271	Muy deliciouso!

11-22-2006, 01:14 PM	#7
Calico Jack Confirmed User Join Date: Jul 2004 Posts: 2,051	Once saw a show with a 10 bird roast. Inside the turkey was a goose, a duck , a pheasant, a pigeon, a wood cock, a chicken, a quail and a few others I can't remember. It took a lot of work as all birds were de-boned first, but the result looked mouthwatering.

11-22-2006, 01:15 PM	#8
4Man Confirmed User Join Date: Nov 2006 Posts: 3,830	i shall try

11-22-2006, 03:10 PM	#10
Kimo ... Join Date: Jan 2006 Location: Maryland ICQ:87038677 Posts: 11,542	never had it b4, sounds good tho! __________________ ...

11-22-2006, 03:25 PM	#11
tehHinjew Confirmed User Join Date: Sep 2006 Location: MTL Posts: 5,755	good luck cutting it open lol __________________ Hot Porn Wanna trade? email me at wanker (@) wanknation dot com

11-22-2006, 08:09 PM	#13
MikeVega Porntrepreneur Industry Role: Join Date: Jul 2004 Location: New York Posts: 12,788	looks crazy ...I'll have to try that __________________ Mike Vega-ICQ:253868499-AIM:mikeydicevega

11-22-2006, 08:44 PM	#15
starpimps Confirmed User Join Date: Sep 2006 Location: internets Posts: 6,954	thats freaking amazing i have never herd of turducken before __________________ Teen Porn Models / Solo Girls

11-22-2006, 10:12 PM	#16
uno RIP Dodger. BEST.CAT.EVER Industry Role: Join Date: Dec 2002 Location: NYC Area Posts: 18,450	OMG, not 2 minutes ago I told my gf we should get a turducken for our holiday party, but only if it was covered in bacond between the layers and on the outside. __________________ -uno icq: 111-914 CrazyBabe.com - porn art MojoHost - For all your hosting needs, present and future. Tell them I sent ya!

11-22-2006, 11:37 PM	#17
marketsmart HOMICIDAL TROLL KILLER Industry Role: Join Date: Dec 2004 Location: Sunnybrook Institution for the Criminally Insane Posts: 20,419	that looks tasty

11-22-2006, 11:46 PM	#18
SlamDesigns Confirmed User Join Date: Jul 2005 Posts: 2,339	When killing one animal for the Holidays just isn't enough...try Turducken!

11-23-2006, 12:48 AM	#20
lyn_AWP Registered User Join Date: Nov 2006 Posts: 63	wow it looks delicious,perfect.