If you’re looking for a change of pace for what to put on the dinner table this holiday season, why not try cooking a turducken for your best holiday recipe? A turducken is a turkey stuffed with a duck, which is in turn stuffed with a chicken. This dish is sure to impress your guests and have them talking long after the meal is over, and thanks to these solid turducken preparation tips from Louisiana Cookin, your next feast is sure to impress.
Reasons to Cook a Turducken
There are many reasons to consider cooking the holiday recipe, a turducken, this season. First, it’s a unique dish that will stand out from the traditional turkey dinner. Your guests will be intrigued by this unusual presentation, and they’ll be eager to try it. Second, turducken is extremely flavorful. The different meats complement each other, and the stuffing adds an extra layer of flavor and texture. This is sure to be a hit with even the pickiest eaters. Third, cooking a turducken is relatively easy, especially if you use a pre-made stuffing mix. And since it’s already stuffed, there’s no need to worry about making additional side dishes. Just add some roasted potatoes or vegetables, and you’ve got a complete meal. So if you’re looking for something different this Thanksgiving, give turducken a try. It’s sure to please everyone at the table!
Preparation
When it comes to ensuring your turducken preparation is the best that it can be, thawing, basting, browning, and temperature-checking your turducken are extremely important cooking aspects to pay attention to.
Thawing
It is important to thaw a turducken completely before cooking. Thawing a frozen turducken can be done one of two ways: in the refrigerator or in cold water. If you choose to thaw your turducken in the refrigerator, place it on a tray or in a pan to catch any drips and allow 24-48 hours for it to thaw completely. If you’re short on time, you can place your turducken in cold water, making sure to change the water every 30 minutes. Either way, it is vital that you give your thawed bird plenty of time to reach room temperature before cooking. So, after your turducken has thawed in the fridge, remove it from the packaging and allow it to come to room temperature. Allowing your turducken to stand at room temperature for a full hour before cooking will help it to cook evenly.
Basting
Basting is key to keeping your turducken moist while it cooks. You can use any type of fat or oil for basting, but we recommend using melted bacon drippings. Once your turducken has rested at room temperature for an hour you’ll generously brush the outside with your melted bacon drippings before cooking. Basting your turducken will help it brown nicely in the oven. Additionally, you can also put some foil over the breast area during the first hour or so of cooking to prevent it from getting too dark.
Browning
Browning is an important process for getting that perfect golden color for this holiday recipe and cooking it through, but a key way to ensure that your turducken doesn’t succumb to “over-browning” is to tuck its wings underneath it prior to placing it in the oven. By tucking the wings beneath the bird, you are ensuring that this thin part of the turducken is essentially safe from over-crisping.
Temperature-Checking
Finally, cooking your turducken to the perfect temperature is essential. The internal temperature should be 165 degrees Fahrenheit when cooked through. The best way to know when your turkey is done is to use a meat thermometer. Insert it into the thickest part of the thigh, making sure not to touch bone, and cook until it registers at least 165 degrees Fahrenheit. Remove the turducken from the oven and let it rest for 20-30 minutes before carving. This will give the juices a chance to redistribute and make carving easier. Serve and enjoy!
Lastly, Louisiana Cookin provided a top-notch secret gravy recipe that makes good use of your turducken drippings.
Ingredients
- ½ cup of turducken drippings
- ½ cup of all-purpose flour
- 1½ cups of chicken broth, divided
- ½ teaspoon of ground black pepper
Directions
- Take a roasting pan or a large nonstick saucepan and heat your collected turducken drippings over medium high heat. While the drippings are heating, you’ll sprinkle your ½ cup of all-purpose flour over the droppings and whisk them together to combine.
- Cook this gravy by stirring the pan constantly for about 1 to 2 minutes, until it’s thickened. Then, add ½ cup of chicken broth to the pan, whisking to combine. Cook by stirring the pan constantly for another 1 to 2 minutes, until it’s thickened. Add your remaining cup of chicken broth and repeat the whisking steps.
- Finish the gravy off by adding your pepper and serve alongside your roasted turducken.
- Enjoy!
For more delicious holiday recipes, click here.