Thank you for all the information! My Manager followed the "Turducken Instructions" and said his turned out dry. Man Pete I don't know if it is stuffed. I was never a fan of the idea because I think no matter what you do it will always end up dry. So if it is stuffed I would not inject or brine then. I am telling you drop that baby in the slow cooker, let it go and enjoy a good box of wine. In the time it took to cook in a slow cooker.
I could enjoy MANY bottles of wine! Nicko, far as I know, turducken is always stuffed. There's a layer of it placed between each bird as you stack them. I agree with you; no matter how they're cooked the tendency is for them to be dry. Of course, most turkey served on Thanksgiving is dry anyway. What impresses people is the idea of three different birds whose flavors, in my opinion, don't meld together well anyway in once slice of meat.
Like all gimmicks, it's the gimmick, itself, that people relate to. The flavor and degree of cooking get lost in the shuffle. Click to expand I will agree that there must be a way to cook a Turducken without drying it out.
I will also agree that the way it is constructed, getting the chicken in the middle cooked without drying out the turkey on the outside would be a difficult task. After all, just roasting a stuffed turkey to the point where the stuffing is cooked to an adequate temperature and the turkey is still tender and juicy is an almost impossible juggling act. I never stuff my turkeys; I put my "stuffing" in a glass baking dish and put it in the oven when the turkey comes out and is resting. I will also admit I have never attempted to roast a Turducken, nor do I think I would ever want to.
I agree with the earlier post that says the novelty mostly outweighs the actual quality of the meal. And as I said, I have never cooked one, but I know a bit about roasting birds.
However, if someone were to put a gun to my head, and insist I cook a perfect Turducken or else, I would preheat my oven to degrees for about an hour stick my thermometer's probe all the way into the chicken portion, put the Turducken in the oven, and then wait until the thermometer read about degrees.
I would then crank the oven to about to crisp the outside of it, and pull it out when the thermometer read degrees. I would then let it rest, and finish up my side dishes. At degrees, this would take a lot longer than roasting a normal turkey, but I think the results would be superior. In my experience, injecting and basting are largely useless.
Even if you inject poultry stock or real butter, the results are most often less than spectacular, and basting pretty much ensures a soggy skin and vastly increases the cooking time without adding any juiciness to the meat. Another option I might consider is to deep fry it in peanut oil.
At the proper temperature, the oil will work to hold the moisture in. However, I would not be sanguine regarding it holding together while doing so. I would have to make sure it was properly trussed first. Of course this is all theoretical. I would dearly love to hear from someone who has experience cooking one.
One that turned out well, that is. As the saying goes, if you can spin a chicken, you can spin a turkey. While I have grilled rotisserie turkeys on both my Summit Grill Center and Performer , the kettle is my grill of choice. If you are planning to wow your guests at your next holiday gathering, look no further than the rotisserie. There is nothing more tasty than a dizzy turkey.
What you need : 1 fresh or thawed turkey, pounds olive oil salt and pepper butcher twine. When using the rotisserie, I mound all of my charcoal to one side of the grill. Wing tips do not have a lot of meat and worse, they are apt to burning if they stick out from the body. They are worth losing. Truss the turkey. For a rotisserie turkey, I up my trussing. When the internal temperature of the turkey reaches F to F, it is time to get it off the heat.
As the turkey cooks, you might notice that it tends to plump up. As the turkey gets close to being done this plumping goes away and the turkey shrinks. The skin of the turkey should be a dark, golden brown. These are clues that it is nearly done and time to start checking the internal temperature. To test the internal temperature, use a meat thermometer and take a reading in at least two different places.
Test the center of the turkey breast and in the thigh right above the drumstick. These are the densest parts of the turkey and the slowest to cook. When both of these places read above F, it is time to take the turkey off the grill. Have a hot pad or fireproof glove and a platter or cutting board ready beside the grill. The metal rod of the rotisserie is going to be about F when you grab it.
It is easy to burn yourself so be careful. When taking the rotisserie rod and turkey off the grill, start by turning off the burners and rotisserie motor. It is usually easier to lift up and pull off the motor first. Get a good hold of the rod on both ends and place the turkey on your platter and cutting board. Removing the drippings pan can be difficult. Use a turkey baster to siphon off most of the liquid to transfer to a pan to make gravy.
Using your hot pad or glove, loosen the screw on the fork closest to the neck side and slide it off. Now the turkey is free to move. Holding the turkey on the platter or cutting board, slowly pull the rod from the turkey.
The lemon inside will stay with the turkey and you can remove it before carving. Cover the turkey with aluminum foil and a kitchen towel and let the turkey rest for 20 to 30 minutes allowing the juices to flow back into the meat. Then carve the turkey as normal.
Final Tip: If there was no drip pan, the drippings from the turkey would have fallen into your grill without burning off. It is a good idea to light up the middle burner and get it burned off or next time you use your grill, this might cause a pretty big flare-up. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.
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Measure content performance. Develop and improve products. List of Partners vendors. How to Prepare. Continue to 2 of 8 below. Rotisserie Setup. Continue to 3 of 8 below. Preparing the Rotisserie Rod. Continue to 4 of 8 below.
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