Gobble-Gobble
Or if you’re TOTALLY insane, prepare Turkducken. I have omitted all the lengthy instructions about how to bone a turkey, duck, and a chicken. Those who have no internal controls may read it all here:
http://www.culinarycafe.com/Holiday_Favorites/Turducken.html
TO ASSEMBLE THE TURDUCKEN
Spread the turkey, skin down, on a flat surface exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 2 tablespoons of the Bayou Blast, patting it in with your hands. (Be sure to turn the leg, thigh and wing meat to the outside so you can season it, too.) then stuff some of the cold andouille dressing into the leg, thigh and wing cavities until full but not tightly packed (if too tightly packed, it may cause the leg and wing to burst open during cooking). Spread an even layer of the dressing over the remaining exposed meat, about ½ to ¾-inch thick. You should use a total of about 7 cups dressing.
Place the duck, skin down, on top of the andouille dressing, arranging the duck evenly over the dressing. Season the exposed duck meat generously and evenly with about 1 tablespoon more Bayou Blast, pressing it in with your hands. Then spread the cold cornbread dressing evenly over the expose duck meat, making the layer slightly less thick than the andouille dressing, about ½ inch thick. Use a total of about 4 cups dressing.
Arrange the chicken, skin down, evenly on top of the cornbread dressing. Season the exposed chicken meat generously and evenly with about 1 tablespoon more Bayou Blast, pressing it in with your hands. Spread the cold oyster dressing evenly over the exposed chicken meat, using about 3 cups dressing and making the layer about ½ inch thick.
Enlist another person’s help to carefully lift the open Turducken into an ungreased 15 x 11-inch baking pan that is at least 2½ inches deep. (NOTE: This pan size is ideal because the Turducken fits snugly in the pan and stays in the proper shape while cooking.) As you lift the Turducken into the pan, fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all openings, making the stitches about 1 inch apart; when you finish sewing up the Turducken on the first side, turn it over in the pan to sew closed any openings on the other side. Then tie the legs together just above the tip bones. Leave the Turducken breast side up in the pan, tucking in the turkey wings.
Place the Turducken pan in a slightly larger pan with sides at least 2½ inches deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the Turducken generously and evenly with about 2 tablespoons more Meat Magic, patting it in with your hands. Refrigerate until ready to bake.Bake at 190° until done, about 12 to 13 hours, or until a meat thermometer inserted through to the center reads 165°. (NOTE: There is no need to baste, but you will need to remove accumulated drippings from the Turducken pan every few hours so that the lower portion of the turkey doesn’t “deep fry” in the hot oil.) When done, remove the Turducken from oven and let cool in its pan at least 1 hour. Meanwhile, make the gravy with some of the pan drippings and the reserved duck skin. With strong spatulas inserted underneath (remember there are no bones to support the bird’s structure), carefully transfer the Turducken to a serving platter and present it to your guests before carving. Then place the Turducken on a flat surface to carve. Be sure to make your slices crosswise so that each slice contains all three dressings and all three meats. (It’s easy to do this and still have manageable size servings if you slice the Turducken in half lengthwise, then cut servings crosswise to the desired thickness from one side of the Turducken at a time.) Serve additional bowls of the dressings on the side.
Posted by Oink
11/22/2005 at 08:30 PM
I can vouch for this recipe:
Drunk Sweet potatoes
5 cups sweet potatoes, peeled, cooked, and mashed
1/2 cup soft butter
1/2 cup dark brown sugar
salt and pepper
3/4 cup whiskey
1/4 cup pecan halves
Puree all of the ingredients except for the pecan halves in a food processor until very smooth. Spoon the mixture into a greased casserole dish. Sprinkle the pecans on top of the mixture. Bake at 350 degrees until the potatoes are warmed through and the pecans are toasted.
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Praise to all BMEWSers, Turkey-Lurkers & all.Posted by Oink
11/22/2005 at 09:36 PM
Wait a minute, Oink - didn’t you miss a couple of steps - doesn’t the chicken go inside the duck which goes inside the turkey?????? Yikes - too much trouble - just give me some dark turkey meat & I’ll be satisfied.............Not cooking a turkey this year - going with my son to his new girlfriends house - first meeting of the new girlfriends people.......Nervous? Yup......will take a couple of my famous strawberry breads to them.......Made several breads yesterday............
My other son & his wife will be at his dad’s..........will have both son’s, daughter-in-law & my precious grandaughter here for all day Friday - will have ham, sweet potatoes, broccoli casserole, pies.......and lot’s of laughter & fun & reminiscing of the boys & their antics as children........One minor correction to Skipper - what goes inside the turkey is stuffing (at least it is where I come from) and if the stuffing is cooked outside of the bird it is dressing........My former daughter-in-law (born & bred in Missouri) never had stuffing & refused to eat it, thinking it wasn’t thoroughly cooked if inside the bird - so I always had to bake some in a side dish for her.......
I give thanks for my very precious grandaughter - she is the love of my life - I enjoy each & every day that I can spend with her - I never knew I could love a child as much as I love her - I thank God for her being in my life............
Posted by Dottie
11/22/2005 at 11:09 PM
OK! OK!
Stuffing goes inside the darned bird and dressing goes outside!
SHEESH! Good Grief, Dottie!
(Dottie: I’ll have turkey sammiches on Sunday if you want to join me fer lunch!?)
Would love to join you for turkey sammiches on Sunday but unfortunately this is my weekend to work - dammit!!!!!!
Posted by Dottie
11/22/2005 at 11:57 PM
Dot: I thought the same (about Turkducken) but the above recipes make it sound more like a rolled roast trussed with string. Thinking about it, you’d need a turkey the size of a Volkswagen to contain a duck >> chicken in the cavity.
That’s one part of nursing that sucks—those damn sick people have no respect for holidays.
Glad you’re there, lest it be me. 
Posted by Oink
11/23/2005 at 03:38 AM
Lawry’s seasoning salt mayo and butter is all ya need to make the best turkey sandwich.
Just heat it up in a skillet with butter and the seasoning salt, put a little mayo on the bread. Aaaa Im getting hungry.
Though the mother-in-law is holding Thanksgiving this year-the St.L brother is driving in with his two oldest kids-We had a falling out over Alex and food. It’s a loooong story.
While MIL wants to make friends now she won’t let Alex eat at her house.
Since MIL is acting like an almost 70 year old toddler we’re having Thanksgiving for us here.
It’s only 3 people though-and i’ve got school today and work tomm.
Maybe I’ll make turkey breast
I’ll need to do some of the cooking today though-if the guys want to eat at a reasonable hr. tomm.
Be blessed everyone!!!
(that means you too OCM!)
Posted by Annoying Little Twerp
11/23/2005 at 09:32 AM
Aw, come on, Barb, give us a few juicy details. What kind of food are they fighting over? And don’t tell me a intra-family fight of this sort is really about food!
We’re having about 13 people eating with us, 14 if you count my dau/law eating for two.
My wife got talked out of buying a 28# TurkeySaurus, and into a more reasonable 18# one.
God Bless Us One And All.
Posted by Oink
11/23/2005 at 09:57 AM
Okay Oink:
Alex doesn’t like what she cooks and says things like"I’m not hungry now but I might be when I go home”. Heck-I don’t like most of what she cooks.
Anyway she says that Alex is INTENTIONALLY trying to hurt her. He’s freakin’ 11 1/2 for pete’s sake.
When I told her that Alex was a very sensitive guy-too sensitive but I was making the point that it wasn’t personal-MIL made faces and rolled her eyes.
She also said that if Alex wanted to eat at her house again-even a PBJ or things that he really likes-he would need to meet with her with either her son or my ex in attendance-NOT me. If we don’t have the meeting-we’re not because she’s ‘attacked’ him before-he could ‘go to Burger King’ on Christmas.
He’s a good kid and she’s acting like spoiled brat who needs to grow thicker skin.
It’s all a power trip for her. My kid’s a bean pole. A strong wind could blow him away.
If she would let him even bring his own food-courtesy of me-I don’t want to be around her!
I’ve had enough. :rulez:Posted by Annoying Little Twerp
11/23/2005 at 10:28 AM
PIMF!
It should be ‘won’t even’ not ‘would’.Posted by Annoying Little Twerp
11/23/2005 at 10:30 AM
Hmmmmm .. Says Dr. Freud, rubbing his chin thoughtfully, this is a deeper family issue like resentment&control, merely being fought in the arena of ‘food’.
An astounding insight, which doubtless has never occurred to you. Happy Thanksgiving!
Posted by Oink
11/23/2005 at 10:51 AM
Not sure what our plans hold for Thanksgiving yet. Still waiting to see if Jas has to work tomorrow (and given that he’ll be leaving on 6 month deployment here in the next few weeks, working on Thanksgiving wouldn’t be a total surprise to us)
Hopefully we can just have a quiet family day (and celebrate my 29th birthday which - you guessed it - is tomorrow as well) but we’ll just have to wait and see.
I posted at my blog RantBox Central a nice little list of urban legends about the Iraq war and the subsequent shootdown of each one, so if you have a liberal at the table that just won’t shut up about the ‘iraq war quagmire’ you can throw that in their face along with the mashed potatoes.
Happy Thanksgiving to all!
Ditto Phobos ... except 38 years, 2 daughters and 6 grandchildren. (5 boys!) the youngest (6) was finally a girl. No ... she’s not a BIT spoiled and over protected. With 4 older cousins and an older brother, I pity the poor guys who try to date her in a few years!
All of us will be together tomorrow at “Pa’s” house. (I do the cooking)
All of them are the loves of my life. I really feel blessed nine times over.
Every one of you, have a great Thanksgiving, and really ... don’t forget to count your blessings.
The Prez “pardoned” two turkeys named Yam and Marshmallow, however there is a third turkey that was not so fortunate:
Happy Hunting, in Crawford Texas:
http://www.sacredcowburgers.com/fresh/showpics.cgi?a_crawford_thanksgiving
Yeah!!!!!!!!!!!!!!
LC RP
Happy Thanksgiving to you and yours, Skipper. And thanks for letting me hang out; I’m one of those “lurkers”; I don’t say much but I check in just about every day.
Turkey + peanut oil + large hot flame = yummy juicy crispy…
Ernie
Posted by SeabeeChief
11/23/2005 at 04:17 PM
Severa: You reminded me to thank all the families that are separated due to war.
Posted by Oink
11/23/2005 at 09:11 PM
Lighter stuff— OCM “all 4 years’ suggests Pres. Bush the first.
Skipper—What’s the attraction that draws 70M visitors?
D’ya think they’re secretly laughing at us?
Posted by Oink
11/23/2005 at 09:15 PM
Oink - re #7 - illness never knows a holidy - off Thanksgivng & will work this weekend- next year will have to work Thanksgiving - we alternate the holidays - after 38 years it’s become a way of life & my family has become accustomed to it........
SeabeeChief/Ernie - quit lurking & become one of us here at BMEWS - we have lots of fun here - there are some great regulars & we always enjoy newcomers - don’t we Skipper?????
OCM - ate stuffing from inside the bird all my life - and I ain’t dead yet from eating it..........
Barb- sorry to hear about the problems with your mother-in-law & your son........Maybe you all ought to move to St.L. & start anew - I know I would enjoy having you here & I think the Skipper would also.............Do you bowl? We have some vacancies on my league & I would recommend you for my group...........
A Happy Thanksgiving to one & all at BMEWS!!!!!!
Posted by Dottie
11/23/2005 at 10:27 PM
