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Holiday Season coming.... Turducken?
Posted on 9/29/17 at 4:10 pm
Posted on 9/29/17 at 4:10 pm
With the holidays coming up I've been thinking about doing something different. Looking at cooking a turducken, but know nothing about em. Are they as good as a fried turkey? Do you think it possible to cook in an oil-less "fryer"?
TIA..
TIA..
3
Posted on 9/29/17 at 4:16 pm to blucollarskolar
They are really good but takes a while to cook. Never better than a fried turkey though
Posted on 9/29/17 at 5:27 pm to biggsc
You think it could work in an oil-less fryer? I'm thinking about doing one with no stuffing.
Posted on 9/29/17 at 8:23 pm to blucollarskolar
We did a turducken last year. It was good, but didn't beat a good fried turkey, especially for the price.
I think it might fall apart in an oil-less frier.
I think it might fall apart in an oil-less frier.
Posted on 9/29/17 at 10:15 pm to blucollarskolar
It will work just don't overlook it.
Posted on 9/29/17 at 10:31 pm to Martini
I'm on the fence about using the fryer. I searched for info on it, not coming up with much. Either it will not work and bad idea, or just not many have thought to try it.
Posted on 9/29/17 at 10:33 pm to blucollarskolar
It will work just as well as it works on anything else. It's just a big hunk of meat. I just find mine cooks a lot faster than my oven so I have to be careful on the timing.
If you don't want to try just stick it in the oven.
If you don't want to try just stick it in the oven.
Posted on 9/30/17 at 12:01 am to Martini
quote:
I just find mine cooks a lot faster than my oven so I have to be careful on the timing.
This is why I'd be wary of frying or using any higher heat method on a turducken. It's so dense and such a hunk of meat that you run the risk of burning the outside before you cook the inside if you use something too hot. At least with an oven, you can roast it at a lower temperature until you reach the proper internal temp, then blast it with heat at the end to crisp up the skin.
I'd be curious about the results if you'd cook to temp in an oven at a moderate temp, say 275 or 300 to keep it from really browning and drying out as much, then finish it up for a few minutes in the oil-less fryer set to "magma" to get it to crispy and mahogany brown.
This post was edited on 9/30/17 at 12:06 am
Posted on 9/30/17 at 6:48 am to TigerstuckinMS
That sounds like a plan. Thanks for all the advice. I'll update when we get it.
Posted on 9/30/17 at 8:11 am to blucollarskolar
Smoking a turducken is the way to go
Posted on 9/30/17 at 11:37 am to blucollarskolar
We got one from Hebert's in Maurice and I wrapped it in a bacon braid and cooked according to instructions in the oven. It was delicious, made a great gravy and had plenty leftovers.
This post was edited on 9/30/17 at 11:38 am
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