Turkey stuffed with a duck and a chicken?

Post #235,698 by bionerd 11/23/05 1:08:02 PM Reply	Turkey stuffed with a duck and a chicken? That is so wrong. Follow your MOUSE
Post #235,703 by Yendor 11/23/05 1:26:47 PM Reply	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
Post #235,707 by Another Scott 11/23/05 1:52:36 PM Reply	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.
Post #235,711 by Yendor 11/23/05 2:07:36 PM Reply	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
Post #235,761 by Silverlock 11/23/05 7:37:35 PM Reply	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] ----------------------------------------- No new taxes. --George H. W. Bush We don't torture. --George W. Bush
Post #235,820 by Andrew Grygus 11/24/05 1:12:41 AM Reply	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]
Post #235,806 by imqwerky 11/23/05 11:15:49 PM Reply	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
Post #235,901 by broomberg 11/24/05 4:04:39 PM Reply	From where?
Post #235,902 by broomberg 11/24/05 4:05:32 PM Reply	Ahh - here [link\|http://www.cajungrocer.com/default.php?cPath=15_24\|http://www.cajungroc...t.php?cPath=15_24]

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