Comments on: Turducken

By: notHungryJustPick

notHungryJustPick — Sun, 29 Nov 2009 16:07:19 +0000

My parents probably make the best turkey I’ve ever eaten. virtually no stuffing (they use a garnet) so a 15-20 pound bird can cook in as little as 2.5 hours. They cook the turkey breast side down for part of the cooking time and that’s probably their secret for juicy turkey breast. it’s unorthodox but definitely something to behold.

My problem with a turducken is it’s absolutely stuffed to the rafters so a 15lb mass of meat takes 4.5 hours to cook. By this time, the wings are falling off the bone and the outer breast is fairly dry when the inside reaches 160 degrees.

I found it very similiar to the overcooked turkey served at an unmentioned relative’s house in the distant past where guests merely fork-scraped their helping off the turkey because a knife wasn’t cutting it.

By: michael lyons

michael lyons — Mon, 16 Nov 2009 20:44:54 +0000

We Love our Turduchen! There are so many variations and recipes out
there, but for those looking to skip the hastle of preparing and go
strait to pigging out check out http://www.tonychachere.com/turduchen/

We offer 2 versions on the turduchen, and even a roll for smaller
parties. Let us hear from you!

For those of you still on the fence about trying it, contact me @ purchasing@fmfoods.com and I’ll make you a deal too good to pass up.

By: SCY

SCY — Fri, 13 Nov 2009 11:00:46 +0000

The only food rule I have is no liver – ever! Oh and that if I’ve cooked it you at least taste it before smothering it in tomatoe sauce and piling on extra salt…

By: Jamie

Jamie — Thu, 12 Nov 2009 02:59:51 +0000

Definite yes on the Turducken; we try everything at least once. Maybe the foodie hubby could come for dinner and get takeout for what he thought you would eat.
Jamie´s last blog ..As If We Never Said Goodbye

By: Fatima

Fatima — Thu, 12 Nov 2009 01:10:02 +0000

Turducken – I had to Google it. LOL.
http://dreams.midheaven.org/2009/11/11/turducken/
Fatima´s last blog ..Beating the Cold