Post #235,697
11/23/05 1:05:23 PM
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Personally...
...I'd rather learn more about turducken than tofurkey.
-YendorMike
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety."
- Benjamin Franklin, 1759 Historical Review of Pennsylvania
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Post #235,698
11/23/05 1:08:02 PM
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Turkey stuffed with a duck and a chicken?
That is so wrong.
Follow your MOUSE
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Post #235,703
11/23/05 1:26:47 PM
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Exactly.
A whole boneless chicken. Surrounded by stuffing. Stuffed inside a whole boneless duck. Surrounded by stuffing. Stuffed inside a turkey.
Le yum!
-YendorMike
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety."
- Benjamin Franklin, 1759 Historical Review of Pennsylvania
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Post #235,707
11/23/05 1:52:36 PM
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Can you say "salmonella"? I knew that you could.
Americans want instant gratification. Who's going to [link|http://www.chefpaul.com/turducken.html|cook that thing] for 8 hours at 225 degrees after spending a couple of days preparing everything? My guess is that most of the time the turkey ends up burnt and the chicken ends up undercooked. :-(
Some things are just too much trouble to do at home - like flushing the water heater....
Cheers,
Scott.
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Post #235,711
11/23/05 2:07:36 PM
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I don't have a problem with cooking...
...something that tastes as good as I imagine a Turducken tasting for as long as it needs. But then, I hardly think of myself as a typical instant-gratification American.
-YendorMike
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety."
- Benjamin Franklin, 1759 Historical Review of Pennsylvania
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Post #235,761
11/23/05 7:37:35 PM
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The problem is getting the interior up to temp
The "official" danger zone is between 40 and 140 degrees for more than 4 hours. How long does it take that chicken in the middle of it all to get above the danger zone?
[link|http://www.fsis.usda.gov/Fact_Sheets/2005_Hotline_Planner_Text/index.asp|USDA]
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Post #235,820
11/24/05 1:12:41 AM
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It's going to be in the danger zone for some time . . .
. . so there will be some microbe proliferation. On the other hand, the USDA says all the microbes are dead by 165°F and will then do no harm (privately they've said they're all dead by 150°F but they like to err on the side of safety).
If you make absolutely sure the center is at 160°F you can pull it and let it rest for 1/2 hour (as you always should with a turkey). The center temperature should soon climb to 165°F and you should be safe.
[link|http://www.aaxnet.com|AAx]
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Post #235,806
11/23/05 11:15:49 PM
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The best way to prepare a Turducken
is to order one! :)
Now that is what I call "Instant Gratification"!
Peace,
Amy
"It's never too late to be who you might have been." ~ George Eliot
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Post #235,901
11/24/05 4:04:39 PM
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From where?
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Post #235,902
11/24/05 4:05:32 PM
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Ahh - here
[link|http://www.cajungrocer.com/default.php?cPath=15_24|http://www.cajungroc...t.php?cPath=15_24]
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Post #235,830
11/24/05 2:53:32 AM
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Turd-uck-en?
Sounds delicious.
Peter
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