This holiday season, my family and I feasted on our first Turducken. A Turducken (turkey-duck-chicken), is traditionally defined as a deboned chicken, stuffed inside a deboned duck, which is then stuffed inside a deboned turkey. For this particular occasion, we tried Echelon Foods’ Bacon Wrapped Turducken Premium, available at Costco, and retails for $72.99 from Echelon Foods, and $84.99 from Costco. This sumptuous Turducken creation is a boneless turkey roast wrapped in bacon and layered with boneless, skinless chicken breast meat, boneless, with skinless duck breast meat and bacon inside, and stuffed with spicy Italian sausage stuffing
The Bacon Wrapped Turducken was succulent, intensely flavorful, juicy, and had a unique mixture of flavors and textures. The turkey outer-layer was tender, wrapped in a fine layer of bacon. Inside, the stuffing, which also included more bacon, is soft, and luscious with hints of garlic, pepper, onion, and coriander. As our side dish, we made a simple, sautéed medley of fresh green beans, sliced mushrooms, and olives. We served one sauce on the side: one was a homemade whole-grain mustard sauce with local, dark honey. Just two tablespoons on the side did the trick.
When the Turducken arrived to our home, the dry ice had already thawed, and we immediately stored the meat in the freezer. Once we knew we were ready to bake the Turducken, we let it thaw for three days in the fridge. For faster thawing time, you can thaw your Turducken Roast in the sink or in a bucket with cool water for 24 hours.
Cooking instructions were as follows: bake at 220 degrees fahrenheit for three hours, and then increase heat to 350 degrees fahrenheit for the final 45 minutes to 1 hour (until internal temperature reaches 165 degrees fahrenheit. Baste the turducken and then broil on high for 2 to 4 minutes or until golden brown. Remove from oven, and baste. Tent with foil and let it rest for 30 minutes. Please click here for more detailed cooking tips and instructions.
We surrounded the Turducken with prunes, carrots, mushrooms, rosemary, bay leaves, and a touch, or just under one cup of chicken stock. Total cooking time for our Turducken was five hours; initially we baked for 250 degrees fahrenheit for two hours, then increased to 300 degrees fahrenheit for one hour, and for the final two hours, the Turducken was baked at 350 degrees fahrenheit. Though broiling was recommended, we skipped that step. We added some Saucy Susan marmalade and basted five or six times throughout the baking process. I recommend purchasing and or utilizing a meat thermometer to note the core temperature, which is most important when baking.
Serving size is 10-12 people. The three of us each were served generous, one-inch thick slices. Served with those exact portions, there would be a total of eight servings.
I was very pleased with my first Turducken cooking and tasting experience. I would highly recommend purchasing one for your next dinner occasion. Perhaps you may wish to surprise your loved one with a homemade dinner with your Turducken of choice as the centerpiece.
http://www.echelonfoods.com // 877-462-3188