Despite an ice storm causing power outages leading up to and on the day of the Turducken, nothing could stop the feast!
The Turducken was cooked breast down for the first few hours in an attempt to infuse the white meat with flavour and lock in moistness.
In addition to the rub that was frozen with the bird, a rosemary, butter and oil mixture was used to coat the outside. During the roasting process, broth and the bird's natural drippings were used to baste it.
In the meantime, guests enjoyed the always phenomenal 7 layer dip with nacho chips as well as a salumi and Brie platter (pictures below):
The Turducken had a nice golden brown coating when cooked. The internal temperature of the bird reached the required 170 degree Fahrenheit mark after 7 hours of roasting despite 2 power outages! Miracles do come true!
In a cross sectional slice, you can see the spicy Italian sausage and chicken:
Drippings from the bird were also mixed in with store bought gravy powder to yield an amazing gravy to go with the Turducken.
So... Turkey? Check. Duck? Check. Chcken? Check.
But what about the beef?
Being the foodies that we all are, we also prepared tender, melt in your mouth prime rib for our feast!
Many classic turkey sides were served up such as sweet corn, stuffing, mashed potatoes, and brussels sprouts with bacon.
The hearty stuffing had pork, mushrooms, leek, celery, sage, rosemary, and carrots to accompany the bread.
So the question on everyone's mind: How did the Turducken stack up?
The turkey was moist and the pieces of duck found within were a great compliment to the white meat of the turkey and the chicken due to the high fat content in the skin.
The disappointment was actually in the Italian sausage stuffing. There was too much of it and it was too salty. It also was artificial tasting and overpowered the flavour of all the other ingredients.
It didn't live up to the hype. But, it was excellent excuse to meet up with great company and so the feast was a success!