Can the Turducken Be Improved by Stuffing More Birds Inside Each Other? Prime Time
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Date: 2020-05-20
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Comments and reviews: 9
Fats
I like to take a tiny chicken, stuff it in a duck, then stuff that in a pheasant. So it's a pheasant-duck-chicken. I call it a phucken. For the holidays, I invite the whole family over for a big phucken dinner, and with that much meat, there are always plenty of phucken leftovers, which is perfect served cold on a sandwich the next day. I do love me a big phucken sandwich! I mean, you just can't beat that phucken flavor!
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I like to take a tiny chicken, stuff it in a duck, then stuff that in a pheasant. So it's a pheasant-duck-chicken. I call it a phucken. For the holidays, I invite the whole family over for a big phucken dinner, and with that much meat, there are always plenty of phucken leftovers, which is perfect served cold on a sandwich the next day. I do love me a big phucken sandwich! I mean, you just can't beat that phucken flavor!
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RandomTorok
i did a turducken last Christmas. Never having deboned a bird before it took me about 3 hours to debone all 3 birds. It was an interesting experience but I won't do it again. The turkey ended up being really dry which I don't understand since the duck should have imparted a lot of fat.
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i did a turducken last Christmas. Never having deboned a bird before it took me about 3 hours to debone all 3 birds. It was an interesting experience but I won't do it again. The turkey ended up being really dry which I don't understand since the duck should have imparted a lot of fat.
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Robimus
That's what us Brits call a three bird roast. It originates from the Tudor times (1485-1603, with the later tradition of being completely de-boned in the Victoria era. I'm loving the content guys, really gives me some inspiration in the kitchen. Keep up the good work: )
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That's what us Brits call a three bird roast. It originates from the Tudor times (1485-1603, with the later tradition of being completely de-boned in the Victoria era. I'm loving the content guys, really gives me some inspiration in the kitchen. Keep up the good work: )
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Vince
I'm pretty sure this was invented by the poms mainly Royalty and very well to do (filthy rich) to show off their wealth as to its taste well the Brits aren't very well known for the cuisine now are they and I bet they both do a lot of sausage stuffing between each other.
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I'm pretty sure this was invented by the poms mainly Royalty and very well to do (filthy rich) to show off their wealth as to its taste well the Brits aren't very well known for the cuisine now are they and I bet they both do a lot of sausage stuffing between each other.
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Speaker79
Most families: simple turkey or ham with potatoes and veg and gravy because we be poor. But it still was cool to watch. I think the sausage inside makes the flavor too strong. Next time just chunks of each meat because it looked a bit too moist
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Most families: simple turkey or ham with potatoes and veg and gravy because we be poor. But it still was cool to watch. I think the sausage inside makes the flavor too strong. Next time just chunks of each meat because it looked a bit too moist
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matt
The Roast Without equal, which was published in a cookbook in 1803 went like this. warbler, bunting, lark, thrush, quail, plover, partridge, woodcock, teal, guinea fowl, duck, chicken, pheasant, goose, turkey, and a Great Bustard
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The Roast Without equal, which was published in a cookbook in 1803 went like this. warbler, bunting, lark, thrush, quail, plover, partridge, woodcock, teal, guinea fowl, duck, chicken, pheasant, goose, turkey, and a Great Bustard
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Satyaki
Rap every layer with a blanched cabbage leaf, and in the middle put the a semi sweet rizzato with extra garlic and basil. And in place of bird organ try onion based pork sausage with a little bit cheese
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Rap every layer with a blanched cabbage leaf, and in the middle put the a semi sweet rizzato with extra garlic and basil. And in place of bird organ try onion based pork sausage with a little bit cheese
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Guest
Big misstep with the gizzards, you need to clean them and take out that silver skin, its extremely tough, and there is an inner liner of the gizzards that is full of gravel and is completely inedible
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Big misstep with the gizzards, you need to clean them and take out that silver skin, its extremely tough, and there is an inner liner of the gizzards that is full of gravel and is completely inedible
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Demented01
If I learned anything from binging with babbish, it was that you don't mix salt in with your ground meat, it makes it crumbly or something. Is it different in this circumstance?
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If I learned anything from binging with babbish, it was that you don't mix salt in with your ground meat, it makes it crumbly or something. Is it different in this circumstance?
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