Thanskgiving Question

[Laura Rice]

tookie said:

So, am I really the only turducken guy?

My cousin made one last year, don't know if he's doing it again until we meet for dinner Thursday night.

Was it good??? I am so curious about this now... I have never heard of this ever before... So how hard is it to cook?

[daworm]

It is pretty much the same as a regular turkey. I wouldn't suggest a bag if you normally use one, though, as it really should be allowed to dry a little bit as it cooks. The stuffing holds so much moisture it all falls apart when you slice it (across the body, not along the body as for a normal turkey) if it doesn't dry some.

They aren't cheap, though, usually running about $60 - $75 shipped.

[Laura Rice]

daworm said:

It is pretty much the same as a regular turkey. I wouldn't suggest a bag if you normally use one, though, as it really should be allowed to dry a little bit as it cooks. The stuffing holds so much moisture it all falls apart when you slice it (across the body, not along the body as for a normal turkey) if it doesn't dry some.

They aren't cheap, though, usually running about $60 - $75 shipped.

I was checking out this cajun website earlier where they had all different kinds of turducken with all different kinds of stuffings! They also had cajun side dishes as well!! Wow... It is just amazing all the food in this world that I have not tried that I need to taste before I die. Can you tell I like food??? just a little???

[mightejoe]

On the turducken front - I think if i wrap it in cheese cloth I might be able to fry it.

[nocturnalgnome]

My cousin Billy-Martin, frys 3-4 turkeys, one with cajun seasoning *Drool* and the normal fixing dressing,sweet potatos,and one of my cousin fixes this pinapple,chedder cheese,&ritz cracker dishs that I save for last...

[Tookie]

Was it good???

Actually, it was ok. And that is because he used just a cranberry dressing for the stuffing. I prefer a spicy mixture of andouille and traditional dressing and maybe shrimp.

[daworm]

Oyster.

[Warkitty]

Turned out to be a bloody mary, not a screwdriver. Since I don't care for tomato juice, I did not join in.

Also turned out to be a roast turkey, but naturally being New Orleans there had to be something in addition to the usual traditions, so some of the guests brought gumbo.

[snarkalicious]

Never tried turducken. I am not fond of duck (too greasy) so I probably would not care for it.

We brined our turkey breast this year and then baked it in a convection oven-it was awesome! Last year we used the convection oven with just a plain ole turkey breast and it was still very good.

[Milk]

I second the Turducken. Any dish made popular by John Madden has got my vote.

[TNBear]

I usually prepare the T'day bird, this year I stole an idea I saw in the paper about putting some chipotle peppers between the skin and the meat. I used 4 chipotles, one on each leg and one on each breast with some-not a lot-of the adobo sauce. Before that I zested a couple of tangerines and heated the zest in some melted butter for a bit then massaged it on the meat before I put in the chipotles. I squeezed the juice from the tangerines and poured it under the skin as well and tossed the remains in the cavity with a quartered onion. Some salt and pepper here and there and a few hours in the oven resulted in a wonderful turkey.
I never prepare the turkey the same twice in a row, and try not to duplicate in the same decade actually.
Caterer, I'd be right with you on that soup-foie gras is one of the foods of the gods.