…and the game done changed. I want to deepfry a turducken.
A few hurdles to overcome:
-Hot oil and stuffing
-Large mass = long cooking time = overcooked turkey
Some suggestions were to:
-Cook each bird separately and then assemble
-Eliminate the stuffing all together
-Batter (whoa)
How do we do this properly at Grocery Eats?
Grocery Eats 
February 29, 2008 at 8:37 pm |
For heaven’s sake, do a dry run to figure out the displacement of the oil when you put the birds in BEFORE you do it with boiling oil!
I would guess eliminating the stuffing so the oil can circulate in the birds’ cavities would allow you to cook the assembled turducken.
Consider brining the birds before cooking to keep them moist.
Good luck, and take many pics!
February 29, 2008 at 9:06 pm |
So I take it your recovered from the Big MacChicken?
March 1, 2008 at 6:57 am |
No stuffing? For shame!
March 1, 2008 at 9:58 am |
what about baking the whole thing for a quick period of time at high temp letting it get a headstart then transferring to the oil of goodness?
March 1, 2008 at 2:23 pm |
Fill it with crab meat instead of stuffing doggie.
March 1, 2008 at 3:29 pm |
dude what you need to do is cook each bird individually with batter.
make your stuffing but pack that into a big ball, coat with batter and fry that tool.
assemble that shit so that you have multiple layers of fried bird with a ball of fried awesome at the center. It would be like digging through molten layers of amazing as fuck.
March 1, 2008 at 3:59 pm |
just jam the cavity full of bacon.
and definitely do the displacement thing with water before heating oil. very smart technique.
March 1, 2008 at 4:00 pm |
Serg FTW!
March 2, 2008 at 1:31 pm |
I say…
– Fry each bird (breaded) seperately.
– Make the stuffing seperately but, cook only about 3/4 of the way, leaving very moist.
Assemble as follows:
Bird 1, Layer of Stuffing, Bird 2, Layer of Stuffing, Bird 3 filled with Stuffing.
Then, wrap the whole thing in foil and bake (time?).
Unwrap about 5 min before you’re ready to take out of the oven to let everything crisp up.
… Sandy and I wanna know when dinner is once this is done.
March 3, 2008 at 7:50 am |
Cooking the turducken the normal way first, then deep frying at the end for crisping seems like a better bet, at least to get the core to a decent temperature before the fry. How about spearing the turducken through the center with a carefully cleaned hollow stainless steel pipe? That would allow hot oil to circulate through the core without getting the core excessively soggy.
March 4, 2008 at 11:01 am |
I was gonna PM you but, whatever. We have the exact fryer, and make deep fried turkey Anually. In my opinion batter is stupid and this is what you should be preparing.
http://www.gumbopages.com/food/poultry/fried-turk.html
* 16 ounces of Cajun Injector® Marinade
* 12-14 pound turkey
* Cajun Injector® Cajun Shake seasoning
* 3-4 Gallons of cooking oil
Cajun INJECTED TURKEY. I promise you, you will not eat a tastier turkey in your life.
March 4, 2008 at 11:08 am |
Oh also. DO NOT STUFF THE TURKEY. IT MAY EXPLODE, or something. Just don’t stuff it.
March 5, 2008 at 10:57 am |
Make sure the birds are defrosted so there’s not a geyser of molten oil shooting out of that bird’s ass when the frozen inside meets scalding magma peanut oil. (personal experience)
March 5, 2008 at 1:45 pm |
im starving now