A Thanksgiving Turducken

A Thanksgiving Turducken

Happy Thanksgiving everyone! On this day of celebrating
our blessings with friends and family, it is traditional to serve turkey. The turkey
is a humble bird, probably because it was edged of the competition as our national
bird.

Benjamin Franklin proposed the turkey for consideration as our nation’s icon,
but happily for us, the bald eagle prevailed. Recently the stereotypical turkey dinner has
been glammed up, adding a duck and a chicken to the carving plate to create the
awesome turducken!
The turducken is not for the faint of heart. It is
literally a chicken, stuffed into a duck, which is then stuffed into a
turkey.  Separating each layer of fowl is
a layer of stuffing.
 Paula Deen, icon
of the Food Network, has a wonderful recipe. In that recipe, the turkey, duck
and chicken are all pre-boned, except for the turkey legs. She recommends
brining all three birds overnight before cooking.
The turkey is splayed out, skin down, and seasoned. Then a
thin layer of stuffing is spread across the meat. Following that, the duck is
laid on top of the stuffing, skin side down, and seasoned. Again with the
stuffing. Finally the chicken is placed skin down on the top layer of stuffing.
The collection of birds is then trussed up with butcher’s
twine and skewers into a shape that vaguely resembles a turkey. Paula suggests
searing the turducken for 15 minutes in a 500 degree oven, then baking for 3
hours at 225 degrees. It is done when the chicken reaches 155 degrees. Don’t
guess, use a rapid-reading thermometer. Your guests will appreciate the effort.
Take the turducken out of the oven and let it rest for 15
minutes or so, as you complete the last-minute steps for the side dishes. Serve
with a nice glass of wine (we especially like a slightly sparkling Pinot
Grigio) and toast to the blessing of the past year and the wonderful anticipation
for the coming year.
From our family to yours, cheers!


About the Author: John grills a mean steak and is always in the market for another wine fridge. Believes that if a winery has more than 10 employees, it's probably too big. Buys wine faster than he drinks it, but who cares?

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