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The issue that the Informational Man has against deep frying a turducken is the bird's lack of a body cavity. In a conventional turkey, not one stuffed with its cousins, the hot oil flowing into the body cavity is instrumental in the cooking process and ensures even cooking.
That sounds reasonable, but we at Deep Fried Turducken laugh in the face of reason and body cavities. We believe that a world with any justice at all in it must grant a turducken the same culinary opportunities that a turkey has.
But, for the sake of helpfulness, we'll also tell you how to prepare a turducken in your oven.
What you will need:
- Turducken
- Oven
- Roasting Pan
- Meat Thermometer
- Sense of Righteousness
What you will do:
- Preheat oven to 325-350 degrees
- Put turducken in the oven
- Roast, uncovered for roughly 4 hours - or until turducken nears temperatures around 140 degrees.
- Cover turducken with either the roasting pan lid, or a tent of tinfoil.
- Cook for another hour, or until turducken reaches 165 degrees throughout
Note: Most turduckens come pre-spiced so basting is not essential and not recommended if you want to be able to do anything else with your time. Save the turducken's drippings and use them to make your gravy.
Other options for preparing your turducken are to smoke it or grill it. In both instances treat the smoker or grill as your would your oven - wait for it to preheat to 350 degrees, etc - and leave the turducken alone until it reaches 165 degrees. Easy. Delicious.
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