+Scott Rea Maybe a bit lower than your other videos, but I could make it out fine. Thanks for the videos! Butchered my first duck after watching a video of yours. Thanks and all the best.
+Scott Rea I found the audio low. I cranked up my volume full blast, and heard it as I normally would at a 1/3. Great video though. That was a lot of work!
Awesome looking set of birds and a great gift to a worthy cause. I've learned a lot from your videos in home butchering and food preparation. My wife thinks i've been taking professional cuisine cooking classes.
I Thought the video was very impressive. The way you showed how to debone the different birds. I had no idea how to do that without cutting the skin. Stacking them with the dressing was also impressive
Very well done, Scott. You're an inspiration. I can imagine a smaller version using chicken, pigeon and quail for an off-season special dish. One of the beauties of the boneless bird is that you can slice straight down when carving, and each serving provides something of everything.
Love the channel. Never miss a new video. I too consider myself a 60 year old cook, but you far surpass me. Loved the donation as I volunteer at a food bank. Made my day watching this. Cheers from the USA.
it is difficult to get anything resembling a fresh duck, goose ,turkey (not frozen), in the states. But i WILL try to carry on. Your tips, on butchering, (no pun intended) are priceless. Merde!
Ouaaaaouhhhh !!!!! Exceptionnel !!!! J'essaie pour la Noël !!! Merci Scott ! Georges Ouaaaaouhhhh !!!!! Exceptional !!!! I try for Christmas !!! Thank you Scott ! Georges
It was a great video. Towards the end I was finding myself hoping that you would cook it so we could see how it would turn out, but then you did such a great thing by giving it to a good cause and I would rather see that any day!
That was the most beautiful Turducken I’ve ever seen. I know it wasn’t easy giving it away. I want to see you cook it. I wanted to see you cut into it. PLEASE make another and you cook it and show us the inside. GOD BLESS.
Thank's for the Turducken, the first time of this was on the Who Wants to be a Millionaire? thank's to you I'm a little bit Jewish! :-). "So I will be using something other than the Pork-sage, it will be Good!", I just received a letter, for the Long Beach Rescue Mission. For Thanksgiving, for a Donation. and, help serve!, if possible, I will take it over there, if I do prepare this, I do live alone at this time.! Thank you, once again! Mr. Sylvester B. Clinton-Tanner. "Have a Blessed Day!"
Scott, I live in Alaska. Been making Turducken's for the past 15 yrs. I love your technique on deboning. Great tips. We usually serve ours up during our November and December oudoor archery shoots. I think I will try our style or stuffing! Keep cooking!
Thank you for this. My turkey / chicken bit went awry but I carried on. It looked reasonably well at first but i realized the fresh herbs had not gone into my science project. I hope to get my speed up and better preserve the skin. The second time I tied my bird the skin had ripped and I just settled for a set of lumps. I am sure everyone will love my scratch made meal anyway. I found your video very helpful in that it actually demonstrated the technique well.
I've been making Turducken for years now, and the turkey's we get out here pale in comparison to the size of your bird. Heck, even the duck and chicken come nowhere near the size of yours. As a result, all I can fit into my turkey ends up being two duck breasts, two chicken breasts and chicken thighs, and I line the deboned turkey with slices of bacon to add a nice smokey flavour to the bird. Makes an excellent gravy, too! Slather the sucker after it's been stiched up with butter and a generous dousing of onion powder, salt and pepper over the skin. Yum yum! I'll definitely have to try sausage next time.
Hey Scott Rea love your show and i'm from Louisiana and the place you'er talking about is Hebert's Meats .... Maurice .. Louisiana. Thanks for wetting our appetite .
great vid , i like the idea of the stuffing , It will help bind it and absorb the fat during cooking , Ive done a few bullseyes pigeon,partridge,pheasant,duck,capon,turkey but the fat in the duck is a real issue , we also used to coat the internal birds with powdered Gelatine to help it set when you leave it to stand so it helps you get a full slice atb Bruce
OMG!!! It looks SO GOOD!!!!!!! Thank you so mutch to share your work, I've learned a lot of things with your tutorials. I've deboned my first turkey a few weeks ago, after watching your video on deboning a turkey. It was fantastic to cook and was so much easy to cut and serve than a regular turkey with bones. So, keep up work wonderfull work, and have nice Holidays!
Hey! Is there anyway you could remake a turducken for this years thanksgiving and Christmas and show us how to cook it and serve it. My dad would love to make one! Thank you, you are awesome!
Great video! I have made turducken a several times. After my first attempt I decided it was better to entirely remove the skin of both the chicken and the duck, in part because (in my opinion) the duck skin in particular overdoes the fat in the roasting process. But I put all of that skin in with the bones, when I make stock, which I reduce to jelly, and then use to augment the gravy. I skim excess fat off the top of the stock and put it in the freezer to use in various and sundry things. But this year you actually contributed to a tragedy narrowly averted. I had bought a "Utility" grade turkey on sale, and after thawing it I removed the white plastic shrink bag, and with great dismay saw that the breast skin was mostly gone, and what was left was torn up. "Oh man .... what now??" But then I remembered watching your boneless rolled turkey video. So I started deboning from the breast, and made a boneless turducken roll. I slow roasted it back side up. The skin was a rich brown, and absolutely delicious. Love your videos. Keep up the good work.
Well done Scott, a great video and really good to see the end product go to make a lot of people very happy, (and well fed). Have liked, (as always), many thanks for your time and effort mate. ATB Geoff.
Bloody fantastic lad, that monster end result cracked me and the Mrs up, what a feed those lucky people will get to enjoy. The scary thing is that if you did not have to speak to the camera and do the rock and roll butchery shots for us i think you would have knocked this out in 10 mins flat..... lol. Nice one, Cheers Moose
Hi all.is any body else finding the audio low?.,works fine on my device but a few are having trouble. thanks for your time.scott
+Scott Rea Maybe a bit lower than your other videos, but I could make it out fine. Thanks for the videos! Butchered my first duck after watching a video of yours. Thanks and all the best.
+Scott Rea audio seemed fine to me
+Scott Rea I found the audio low. I cranked up my volume full blast, and heard it as I normally would at a 1/3. Great video though. That was a lot of work!
+Scott Rea I turned the volume up a bit, I was wondering was it lashing rain when you filmed this? Lot of hissing or sounded like a rainstorm?
+Scott Rea epic videos but please buy a lapel mic. :)
If you could fit a pheasant in, you could call it a turphucken. Seriously, great video Scott and going toward a great cause.
Dax Hallman keep the duck in and call it a Turdphucken
S Q U I D S a dingo lamb donkey and ram could be ramalambadingdonk.
@@paulfitzpatrick8470
🤣😂🤠
🤣🤣🤣🤣🤣🤣
Awesome looking set of birds and a great gift to a worthy cause. I've learned a lot from your videos in home butchering and food preparation. My wife thinks i've been taking professional cuisine cooking classes.
well done scott ,your parents did a fantastic job on you thank you
Extremely generous of you to give up that bird, even I fell in love of it, i cant imagine how you felt. Good lad
I Thought the video was very impressive. The way you showed how to debone the different birds. I had no idea how to do that without cutting the skin. Stacking them with the dressing was also impressive
Very well done, Scott. You're an inspiration.
I can imagine a smaller version using chicken, pigeon and quail for an off-season special dish. One of the beauties of the boneless bird is that you can slice straight down when carving, and each serving provides something of everything.
Sounds like a plan Arlyn.cheers mate.
I want to use chicken and pork.....cheap version, lol.
Hey, that sounds pretty good. What would you call that? A pi-quail-ken, maybe?
Best-looking butcher I've ever seen!
Dear Scott
american viewer love your channel. Have learned a ton from your videos
Love the channel. Never miss a new video. I too consider myself a 60 year old cook, but you far surpass me. Loved the donation as I volunteer at a food bank. Made my day watching this. Cheers from the USA.
Oh that would of been so tasty! I am happy you gave it to a worthy cause though and it would of been the star of the event!
it is difficult to get anything resembling a fresh duck, goose ,turkey (not frozen), in the states. But i WILL try to carry on. Your tips, on butchering, (no pun intended) are priceless. Merde!
Ouaaaaouhhhh !!!!!
Exceptionnel !!!!
J'essaie pour la Noël !!!
Merci Scott !
Georges
Ouaaaaouhhhh !!!!!
Exceptional !!!!
I try for Christmas !!!
Thank you Scott !
Georges
It was a great video. Towards the end I was finding myself hoping that you would cook it so we could see how it would turn out, but then you did such a great thing by giving it to a good cause and I would rather see that any day!
I have really got to stop watching your videos while I am hungry....
Now you see why Ben Franklin wanted the turkey instead of the Eagle as our national bird. Thank you. Always above and beyond as the teacher.
your buther skills are off the hook
Masterpiece ! and a very generous thing to do - good on you Scott.
love watching your boning skills, awesome
Dude...I'm addicted to your cooking show,...very blue collar,...very cool, keep up the great work.
Scott using packet sausage . Well I never LOL. Fantastic job you did there.
excelente canal un saludó desde colombia todo lo que aprendo en este canal me convirtieron en el genio d las carnés en mi familia:-)
Beautiful! Excellent work Scott!
That was the most beautiful Turducken I’ve ever seen. I know it wasn’t easy giving it away. I want to see you cook it. I wanted to see you cut into it. PLEASE make another and you cook it and show us the inside. GOD BLESS.
I can't tell you enough, how much I enjoy your vids! Thank you for showing us your culinary skills through your channel!
amazingggg!! how long do you cook it for ?
Thank's for the Turducken, the first time of this was on the Who Wants to be a Millionaire?
thank's to you I'm a little bit Jewish! :-). "So I will be using something other than the Pork-sage, it will be Good!", I just received a letter, for the Long Beach Rescue Mission. For Thanksgiving, for a Donation. and, help serve!, if possible, I will take it over there, if I do prepare this, I do live alone at this time.! Thank you, once again!
Mr. Sylvester B. Clinton-Tanner. "Have a Blessed Day!"
Superbly done! aside from the asinine comments below, for serious people this is top drawer!
I just ordered mine here in Texas. you did a great job on that bird and a very nice jester for those folks. great job......
Scott, I live in Alaska. Been making Turducken's for the past 15 yrs. I love your technique on deboning. Great tips. We usually serve ours up during our November and December oudoor archery shoots. I think I will try our style or stuffing! Keep cooking!
I think it was a very classy move to give it away. Cheers!
YOU ARE AMAZING SCOTT!!!!
Thank you for this. My turkey / chicken bit went awry but I carried on. It looked reasonably well at first but i realized the fresh herbs had not gone into my science project. I hope to get my speed up and better preserve the skin. The second time I tied my bird the skin had ripped and I just settled for a set of lumps. I am sure everyone will love my scratch made meal anyway. I found your video very helpful in that it actually demonstrated the technique well.
Lovely bit of work Scott!
Also,it seems to me,like you created the Turducken in REAL TIME...
VERY NICE!!
Well done, Scott.
Excellent video, Scott and well done mate on giving it to a worthy cause.
I've been making Turducken for years now, and the turkey's we get out here pale in comparison to the size of your bird. Heck, even the duck and chicken come nowhere near the size of yours. As a result, all I can fit into my turkey ends up being two duck breasts, two chicken breasts and chicken thighs, and I line the deboned turkey with slices of bacon to add a nice smokey flavour to the bird. Makes an excellent gravy, too! Slather the sucker after it's been stiched up with butter and a generous dousing of onion powder, salt and pepper over the skin. Yum yum! I'll definitely have to try sausage next time.
EXCELLENT !!! I Am going to try this turducken on Thanksgiving Day.
great job, looks difrent, but delicius
Merry Christmas Scott! Nice touch with the gift to charity at the end. Smashing!
that looks good. great to give it to a charity.
Men! I love your stuff! Thumb up!
Tipping my hat to you Sir, exc ellent job atb Regards Gary.
A masterpiece!! Van Gogh would be impressed!!
excellent work scott rea!!
Hey Scott Rea love your show and i'm from Louisiana and the place you'er talking about is Hebert's Meats .... Maurice .. Louisiana. Thanks for wetting our appetite .
A Masterpiece!!.....My hat off to you sir!!
Thank you Scott.... Great work. Loved the wild turkey reference.
That was awesome. Thanks for that, man
Well done, mate. Great video, and very kind gesture at the end.
great vid , i like the idea of the stuffing , It will help bind it and absorb the fat during cooking , Ive done a few bullseyes pigeon,partridge,pheasant,duck,capon,turkey but the fat in the duck is a real issue , we also used to coat the internal birds with powdered Gelatine to help it set when you leave it to stand so it helps you get a full slice
atb Bruce
Fantastic episode. You’ve made that look sooo easy I’ll definitely be doing this for Christmas
Great stuff as usual, and good looking out for your fellow man, the world needs more Scott Rea's.
your skill is amazing.
VERY GOOD YOUR EXPLANATION YOU WON A SUBSCRIBER
Really great job. I think we need more family meal holidays in the UK!
Thank you!! so much! I am inspired..
Great ending there, and superb skill with the knife.
ATB Tommy
Great ending. I liked your video!
What a great video and kind gesture, Scott. Happy Holidays to you and yours from the US!!
Always awesome video, Scott! Time to try this!
Magnificent job
Scott - what cook time and temperature would you recommend ?
WELL DONE YOUR A GOOD MAN
I'm always fascinated that in the UK you leave the lower legs on the birds
Good on you Scott. Well done love the videos. All the best.
Awesome stuff. Good on you mate.
OMG!!! It looks SO GOOD!!!!!!! Thank you so mutch to share your work, I've learned a lot of things with your tutorials. I've deboned my first turkey a few weeks ago, after watching your video on deboning a turkey. It was fantastic to cook and was so much easy to cut and serve than a regular turkey with bones. So, keep up work wonderfull work, and have nice Holidays!
FANTASTIC!!!!!!!Thanks
that was great, cant wait to try this
Beautiful!!!! Wow 😲
Sacramento Ca. USA chiming in,
That looks awesome, I would love to see how to cook it! I think I can do it after this vid! Thanks
Hey! Is there anyway you could remake a turducken for this years thanksgiving and Christmas and show us how to cook it and serve it. My dad would love to make one! Thank you, you are awesome!
Nice thing for you to do Scott. Happy Thanksgiving and Christmas.
Just awesome Scott! That's all I can say.
Very nice ending!
Thanksgiving blessings on you and your family, Scott!
Now put it in a pig and then put it in a cow!
Than a bison and then a hippopotamus than an elephant.
+Jared Jeanotte then neatly placed inside a blue whale and cooked in the oven at 350 for 12 weeks
+BlueMask And then put inside of a building and launched into space into a black hole
+BlueMask at this point what would you call this dish?
Josh Osborn and then poop on it
Excellent job
Great video! I have made turducken a several times. After my first attempt I decided it was better to entirely remove the skin of both the chicken and the duck, in part because (in my opinion) the duck skin in particular overdoes the fat in the roasting process. But I put all of that skin in with the bones, when I make stock, which I reduce to jelly, and then use to augment the gravy. I skim excess fat off the top of the stock and put it in the freezer to use in various and sundry things.
But this year you actually contributed to a tragedy narrowly averted. I had bought a "Utility" grade turkey on sale, and after thawing it I removed the white plastic shrink bag, and with great dismay saw that the breast skin was mostly gone, and what was left was torn up. "Oh man .... what now??" But then I remembered watching your boneless rolled turkey video. So I started deboning from the breast, and made a boneless turducken roll. I slow roasted it back side up. The skin was a rich brown, and absolutely delicious.
Love your videos. Keep up the good work.
Scott you are wonderful :)
Well done Scott, a great video and really good to see the end product go to make a lot of people very happy, (and well fed). Have liked, (as always), many thanks for your time and effort mate. ATB Geoff.
Good for you, Scott! love it!
Your a great guy!!
Incredible this is a high skill
💯🌹👍
Your'e a good man Scott
Excellent job. I'm thinking of doing one for Christmas but was going to go turkey, Canada goose, chicken and duck. Any suggestions.
Wow. So cool
"always using just the tip".... awesome pointer!!!
Looks good, man 😋 Like a real masterpiece. I wish I was one of those elderly people
looks delicious!
another great vid. love watching these and I'm always waiting for the next.
Bloody fantastic lad, that monster end result cracked me and the Mrs up, what a feed those lucky people will get to enjoy. The scary thing is that if you did not have to speak to the camera and do the rock and roll butchery shots for us i think you would have knocked this out in 10 mins flat..... lol. Nice one, Cheers Moose
You're videos are AWESOME! Love it...
Top man. Respect!
fantastic, great videos, are you close to worcester by any chance
Dam it looks so amazing!!! Great job
Awesome video man, I'm a new subscriber, and I am loving the tutorials. Thanks and keep up the good work.
So great watching your work. you are really fantastic.
Happy new year from Norway ( Geir (Gary) Olsen
Well done man cheers