{"id":1534,"date":"2009-11-22T18:44:12","date_gmt":"2009-11-23T02:44:12","guid":{"rendered":"https:\/\/edelalon.com\/blog\/?p=1534"},"modified":"2017-10-03T09:04:26","modified_gmt":"2017-10-03T16:04:26","slug":"thanksgiving-2009","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/thanksgiving-2009\/","title":{"rendered":"Thanksgiving 2009"},"content":{"rendered":"
Planning helps, right?<\/div>\n
I wanted this last part of this series to be about what to do with leftovers but I decided to write about what happened this Thanksgiving.<\/div>\n
My brother brought the challenge of making a turducken this year and I accepted. \u00a0This slightly changed my game plan, but I think things worked out in the end. \u00a0I had to start a little earlier making this Frankenstein bird. \u00a0Along with the turkey, I bought a duck and a chicken. \u00a0Wednesday night I deboned the birds. \u00a0This was the first time to debone a turkey (I deboned a chicken and a Cornish hen once before). \u00a0I must say that birds are birds, and their bone structures are relatively the same. \u00a0After deboning, I threw all the meat into the brine.<\/div>\n
I had to research how to make this thing. \u00a0There are a lot of pictures and instructions on the net about what this thing is but are no real instructions on how to do it. \u00a0I finally found this video: http:\/\/www.youtube.com\/watch?v=w09F1Kt0U4Q. \u00a0These guys looked like they know what they were doing, plus I liked the fact that they didn\u2019t stuff a raw bird in a raw bird in a raw bird. \u00a0However, they don\u2019t tell you how long to cook the birds.<\/div>\n
Here\u2019s what I did to prep the birds:<\/div>\n
1.Debone the birds<\/div>\n
2.Brine the birds over night<\/div>\n
3.Remove skin from duck<\/div>\n
4.Remove skin from chicken<\/div>\n
5.Lay the duck skin and place the chicken parts in it<\/div>\n
6.I threw in pork sausage meat (to give it a kick)<\/div>\n
7.Roll the duck skin containing the chicken and sausage<\/div>\n
8.Tie it using cooking twine<\/div>\n
9.Pan sear the roll until brown on all sides (duck skin tastes good when crunchy)<\/div>\n
10.Set aside<\/div>\n
11.Lay the turkey and spread bread stuffing<\/div>\n
12.Lay duck parts on the stuffing<\/div>\n
13.Put the chicken roll in the middle<\/div>\n
14.Roll the turkey<\/div>\n
15.Sew the turkey with cooking twine<\/div>\n
Here\u2019s how I cooked it:<\/div>\n
1.Preheat the oven to 500\u00b0F<\/div>\n
2.Add carrots, onions, celery, and apples to the roasting pan<\/div>\n
3.Put the turducken on top of the veggies<\/div>\n
4.Cooked the turducken for 30 minutes at 500\u00b0F<\/div>\n
5.Reduced the temperature to 325\u00b0F<\/div>\n
6.Basted every 30 minutes<\/div>\n
7.Total cook time was 3.5 hours for a turducken that weighed about 15 pounds<\/div>\n
Whenever I roast anything I plug in my thermometer in it.<\/div>\n
According to the USDA Food Safety and Inspection Service, turkeys should have a minimum internal temperature of 165\u00b0F.<\/div>\n
Here are some pictures of the process:<\/div>\n
Duck skin, chicken, and sausage meat<\/div>\n
Chicken up and tied<\/div>\n
Stuffing on turkey<\/div>\n
Chicken roll on duck on stuffing on turkey<\/div>\n
Roasting pan: onion, carrots, and celery<\/div>\n
Turducken in pan<\/div>\n
3.5 hours later (165\u00b0F later)<\/div>\n
Cross section of turducken<\/div>\n
As part of the change in my game plan, I didn\u2019t make my red bell pepper soup this year. \u00a0With the bones I got from the birds I made a soup stock, and made a turkey soup with onions, carrots, celery, sage, rosemary, turkey meat, and squash (pretty much, I chopped everything up, saut\u00e9ed them and poured the stock). \u00a0I didn’t make the pork shoulder since I made the turducken.<\/div>\n
\n

Everything else worked out just as planned. \u00a0I put other people in charge of dessert and drinks this year too.I’m in<\/p>\n

I’m in<\/p>\n<\/div>\n

\"turducken<\/a>I’m in a panic on what to make for Thanksgiving this year. \u00a0All I can think of is what happened last year. \u00a0Here’s a recap.<\/p>\n

My brother brought the challenge of making a turducken this year and I accepted. \u00a0This slightly changed my game plan, but I think things worked out in the end. \u00a0I had to start a little earlier making this Frankenstein bird. \u00a0Along with the turkey, I bought a duck and a chicken. \u00a0Wednesday night I deboned the birds. \u00a0This was the first time to debone a turkey (I deboned a chicken and a Cornish hen once before). \u00a0I must say that birds are birds, and their bone structures are relatively the same. \u00a0After deboning, I threw all the meat into the brine.<\/p>\n

I had to research how to make this thing. \u00a0There are a lot of pictures and instructions on the net about what this thing is but are no real instructions on how to do it. \u00a0I finally found this video: http:\/\/www.youtube.com\/watch?v=w09F1Kt0U4Q. \u00a0These guys looked like they know what they were doing, plus I liked the fact that they didn\u2019t stuff a raw bird in a raw bird in a raw bird. \u00a0However, they don\u2019t tell you how long to cook the birds.<\/p>\n

Here\u2019s what I did to prep the birds:<\/p>\n

1.Debone the birds<\/p>\n

2.Brine the birds over night<\/p>\n

3.Remove skin from duck<\/p>\n

4.Remove skin from chicken<\/p>\n

5.Lay the duck skin and place the chicken parts in it<\/p>\n

6.I threw in pork sausage meat (to give it a kick)<\/p>\n

7.Roll the duck skin containing the chicken and sausage<\/p>\n

8.Tie it using cooking twine<\/p>\n

9.Pan sear the roll until brown on all sides (duck skin tastes good when crunchy)<\/p>\n

10.Set aside<\/p>\n

11.Lay the turkey and spread bread stuffing<\/p>\n

12.Lay duck parts on the stuffing<\/p>\n

13.Put the chicken roll in the middle<\/p>\n

14.Roll the turkey<\/p>\n

15.Sew the turkey with cooking twine<\/p>\n

Here\u2019s how I cooked it:<\/p>\n

1.Preheat the oven to 500\u00b0F<\/p>\n

2.Add carrots, onions, celery, and apples to the roasting pan<\/p>\n

3.Put the turducken on top of the veggies<\/p>\n

4.Cooked the turducken for 30 minutes at 500\u00b0F<\/p>\n

5.Reduced the temperature to 325\u00b0F<\/p>\n

6.Basted every 30 minutes<\/p>\n

7.Total cook time was 3.5 hours for a turducken that weighed about 15 pounds<\/p>\n

Whenever I roast anything I plug in my thermometer in it.<\/p>\n

\"thermometer\"<\/a><\/p>\n

According to the USDA Food Safety and Inspection Service, turkeys should have a minimum internal temperature of 165\u00b0F.<\/p>\n

Here are some pictures of the process:<\/p>\n

\"Duck<\/a>
Duck skin, chicken, and sausage meat<\/figcaption><\/figure>\n
\"Chicken<\/a>
Chicken inside Duck skin and tied<\/figcaption><\/figure>\n
\"Stuffing<\/a>
Stuffing on turkey<\/figcaption><\/figure>\n
\"Chicken<\/a>
Chicken roll on duck on stuffing on turkey<\/figcaption><\/figure>\n
\"Roasting<\/a>
Roasting pan: onion, carrots, and celery<\/figcaption><\/figure>\n
\"Turducken<\/a>
Turducken in pan<\/figcaption><\/figure>\n
\"Cross<\/a>
Cross section of turducken<\/figcaption><\/figure>\n

As part of the change in my game plan, I didn\u2019t make my red bell pepper soup this year. \u00a0With the bones I got from the birds I made a soup stock, and made a turkey soup with onions, carrots, celery, sage, rosemary, turkey meat, and squash (pretty much, I chopped everything up, saut\u00e9ed them and poured the stock). \u00a0I didn’t make the pork shoulder since I made the turducken.<\/p>\n

Everything else worked out just as planned. \u00a0I put other people in charge of dessert and drinks this year too.<\/p>\n","protected":false},"excerpt":{"rendered":"

Planning helps, right? I wanted this last part of this series to be about what to do with leftovers but I decided to write about what happened this Thanksgiving. My brother brought the challenge of making a turducken this year and I accepted. \u00a0This slightly changed my game plan, but I think things worked out […]<\/p>\n","protected":false},"author":1,"featured_media":1536,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3,571],"tags":[241],"class_list":{"0":"post-1534","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-holidayrecipes","9":"tag-thanksgiving"},"yoast_head":"\nThanksgiving 2009 • Edel Alon<\/title>\n<meta name=\"description\" content=\"Hello, we have well thought out reading topics on technology, leadership, project management, food, weddings, and tools to help your daily life. Need some Excel tips or wedding planning advice? 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