The food has finally finished digesting after a full and complete Thanksgiving feast. The turducken was all that it was cracked up to be and then some, the mashed potatoes were creamy and delicious, the yams and cranberry were mouth watering and sweet, and the box-o-wine was a joy to the tastebuds. Football was money in the bank, as my rooting interests won, boardgames and trivia were part of the party and the dinner conversation only added to the satisfaction of the holiday.
The Turducken never had a chance......
There were some lessons learned while cooking the now famous turducken. When cooking a 15lb. bird there are a few things that have to be kept in mind to ensure the main course comes out moist and satisfying. The first thing to consider when cooking a multi-layered bird, is to check the strength and efficiency of your oven. Is the oven an electric oven or a gas range, or will you be grilling your bird on a charcoal or propane grill? The cooking instructions called for cooking the bird for four hours at 325 degrees. However if you an electric oven of questionable quality you may want to cook the bird at 15-20 degrees OVER the suggested instructions. Of course we can to this conclusion after the bird had cooked for four hours…….so we cooked for additional hour at 375 to insure we didn’t eat any raw meat. That being said the turducken still came out great, with the dirty rice and cornbread stuffing filling the cavity of the birds. The next time a turducken will be had for a holiday THG will be grilling the turducken at medium heat on the ole reliable propane grill. Hey-oh and then when the ‘ducken is on the grill I can do a little flavoring with some hickory, mesquite, cherry or flavor cup (tin can half filled with water, seasonings, and liquid flavoring, ie: soy sauce) of garlic, hot peppers and soy sauce.
You done, Eat!
-THG
