@MadPick Hey, thanks! It takes time to do all the boning, but the actual cooking is pretty easy. I like this for Christmas. Do all the prep Christmas Eve, then cook on Christmas day...short bursts of activity, with lots of down time in between. Would be killer for Thanksgiving, too. 😁👍👍
Well Done Sir! I've read alot of naysayers regarding the sous vide Turducken, but u just gave me the confidence I needed. Do you think theres any way you could prep this early, then roast on the day? Or is it a 'day of' dish.
Thanks! This really is a delicious and impressive dish to serve up for a crowd. This method is the only way I would ever do it. So, as to your question...you would need to actually cook it day of, as the whole idea is that you're cooking it from the inside-out (which you wouldn't be able to replicate for reheating on a second day). Now, I prefer to do all the prep work the day before. This means making all the stuffing and setting it aside in a bowl. Bone out all the birds. I take the boned turkey and lay it skin side down on plastic wrap on a cutting board. I then lay down more plastic, then the boned duck. I cover that in plastic wrap and put it in the fridge. I stuff the boned chicken, truss, vacuum seal, and refrigerate. Then, the rest of the stuffing also goes in the fridge. Day of the feast, I fire up the precision cooker and put in the chicken, once it's at temp. After the two hours, I pull out the duck, sprinkle stuffing, add the cooked chicken, truss, and repeat. After the two hours and crisping of the duck skin, the turkey comes out, sprinkle stuffing, add duck, truss, and roast. With all the messier, time-consuming prep done the day before, there is a lot of down time in between. It's perfect for a Christmas or Thanksgiving day, as I'm around the house, anyway, and I can still easily participate in any festivities, with some short bouts of working on the turducken. Plus, if you have any guests around, they can see the cool process of a monstrosity cooked from the inside-out. Hope that helps! Try it out, and you won't be disappointed. Let me know how it goes! 😁👍👍
@@BigWood76 Turducken sausage??? That just blew my mind. Or maybe even fatties, like my turkey dinner fatties. Oh, man. The possibilities!!! Thanks for putting that in my brain. 😁
L👀ks Awesome, but the Duck part isn't my cup a tea I can't like Duck(tried it 8-10 different ways). I wish I did, cuz I liked duck hunting but don't any more cuz shoot/cleaning/giving away gets old quick with out being able to enjoying. CHEERS 🍻
@mileskirsch8880 🤣🤣 Very fair. A guy could do something just like this with just the chicken and turkey, if you get two birds that will fit together nicely. Call it a turken. 🤣 It would still be a lot of meat. 😛
Impressive, sir! You're an inspiration!
@MadPick Hey, thanks! It takes time to do all the boning, but the actual cooking is pretty easy. I like this for Christmas. Do all the prep Christmas Eve, then cook on Christmas day...short bursts of activity, with lots of down time in between. Would be killer for Thanksgiving, too. 😁👍👍
Well Done Sir! I've read alot of naysayers regarding the sous vide Turducken, but u just gave me the confidence I needed.
Do you think theres any way you could prep this early, then roast on the day? Or is it a 'day of' dish.
Thanks! This really is a delicious and impressive dish to serve up for a crowd. This method is the only way I would ever do it.
So, as to your question...you would need to actually cook it day of, as the whole idea is that you're cooking it from the inside-out (which you wouldn't be able to replicate for reheating on a second day).
Now, I prefer to do all the prep work the day before. This means making all the stuffing and setting it aside in a bowl. Bone out all the birds. I take the boned turkey and lay it skin side down on plastic wrap on a cutting board. I then lay down more plastic, then the boned duck. I cover that in plastic wrap and put it in the fridge. I stuff the boned chicken, truss, vacuum seal, and refrigerate. Then, the rest of the stuffing also goes in the fridge.
Day of the feast, I fire up the precision cooker and put in the chicken, once it's at temp. After the two hours, I pull out the duck, sprinkle stuffing, add the cooked chicken, truss, and repeat. After the two hours and crisping of the duck skin, the turkey comes out, sprinkle stuffing, add duck, truss, and roast.
With all the messier, time-consuming prep done the day before, there is a lot of down time in between. It's perfect for a Christmas or Thanksgiving day, as I'm around the house, anyway, and I can still easily participate in any festivities, with some short bouts of working on the turducken. Plus, if you have any guests around, they can see the cool process of a monstrosity cooked from the inside-out.
Hope that helps! Try it out, and you won't be disappointed. Let me know how it goes! 😁👍👍
This would make an interesting sausage if you tweak it a bit.
@@BigWood76 Turducken sausage??? That just blew my mind. Or maybe even fatties, like my turkey dinner fatties. Oh, man. The possibilities!!! Thanks for putting that in my brain. 😁
L👀ks Awesome, but the Duck part isn't my cup a tea I can't like Duck(tried it 8-10 different ways). I wish I did, cuz I liked duck hunting but don't any more cuz shoot/cleaning/giving away gets old quick with out being able to enjoying. CHEERS 🍻
@mileskirsch8880 🤣🤣 Very fair. A guy could do something just like this with just the chicken and turkey, if you get two birds that will fit together nicely. Call it a turken. 🤣 It would still be a lot of meat. 😛