tur - duc - hen

[Ozwynn]

got my tur-duc-hen out of the brine and on the rotisserie, in 12 hours I should have perfectly roasted tur-duc-hen.

 

[Confederate Forge]

Sounds good man. I read online about somebody doin that but they put a quail in a cornish hen inside a duck inside a chicken inside a turkey in side a goose with bacon between each.

 

[ZMan]

turdchicken as I've heard it called. I'd like to try making one of those sometime.

 

[v-8power]

Sounds good man. I read online about somebody doin that but they put a quail in a cornish hen inside a duck inside a chicken inside a turkey in side a goose with bacon between each.

Kinda like this?

http://bacontoday.com/turbaconducken-turducken-wrapped-in-bacon/

 

[Ozwynn]

I bought mine, My dad works at miejers and was able to order me one from there so i didn't have to pay shipping, should be done in about 45 min, mouth is watering ......... you should see all the other goodies i made.

 

[Confederate Forge]

Kinda like this?

http://bacontoday.com/turbaconducken-turducken-wrapped-in-bacon/

Yep. Thats a lot of bacon. Looks damn good to me.

 

[Sunk]

Kinda like this?

http://bacontoday.com/turbaconducken-turducken-wrapped-in-bacon/

 

[Capt Jay]

It's amazing how unappetizing those sound. I'd love to try one.
I just flew over Benton Harlem, I thought I smelled something good. Tell us how it turns out. I just had my Thanksgiving meal, Taco bell in the DTW airport............YUM!

 

[Ozwynn]

I don't know about that bacon one, but anytime you wanna try one lemme know 1 week before hand. it has to brine for 3 days and be on the rotisserie for 12 hours.

 

[Capt Jay]

How much are those things running?

 

[Ozwynn]

would have been $130 shipped, but my dad works for meijers so I got it for cost at $58.

and thats for a 14 pounder. its all meat though, the only bones are the drum sticks and wings on the turkey.

most sell for around $70 plus shipping.

 

[Capt Jay]

For $130 bucks it better tast amazing. What do you soak it in and why?

 

[Ozwynn]

2 gal water
6 medium onions
1 cup kosher salt
1/3 cup table salt
1 cup white sugar
1 cup brown sugar
1 bunch chopped parsley
1 can concentrate cranberry juice
1 cup apple cider vinegar
1 cup white vinegar
1/2 cup white wine
1/2 cup soy sauce
1/4 Worcestershire sauce
2 cloves fresh crushed garlic.

add the salts and sugar to the water cold and bring to boil in a 22 qt stock pot while adding the other ingredients. let cool and add the cranberry juice.

drop the bird in after the brine temp has dropped below 50 degree F. and put in the fridge (or in our case, I set it in the garage because it is about 30 degrees in my garage).

the brine pulls all the blood out of the bird and replaces it with flavor, makes it easier to roast. the brine smells nasty but adds nice flavors to the bird. it has taken me 10 years to get the brine right.

My rotisserie has a 12 hour setting on it, thats the one I use, I like slow roasting as opposed to baking.

 

[Capt Jay]

Sounds good.

So half a cup of white wine and drink the rest of the bottle?
Enjoy. Sound better than my Taco Bell.

 

[grey ghost]

fill us in on how it tasted