{"id":306,"date":"2016-11-06T15:52:01","date_gmt":"2016-11-06T22:52:01","guid":{"rendered":"http:\/\/olivereats.ca\/?p=306"},"modified":"2016-11-06T16:02:20","modified_gmt":"2016-11-06T23:02:20","slug":"turducken","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/06\/turducken\/","title":{"rendered":"Turducken"},"content":{"rendered":"<p>(7 hours of prep and cooking)<\/p>\n<p>Thee most epic meal that is known to man.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">15 lb turkey (approx), thawed, may take up to 4 days in fridge to thaw<\/li>\n<li class=\"ingredient\">6 skinless duck breasts (boneless if possible) keep a couple of skins to patch turkey skin if necessary<\/li>\n<li class=\"ingredient\">1 med pkg of skinless, boneless chicken thighs<\/li>\n<li class=\"ingredient\">Bread cubes to fill medium to lg stainless steel bowl<\/li>\n<li class=\"ingredient\">1 med to large onion finely chopped<\/li>\n<li class=\"ingredient\">1c finely chopped celery and leaves<\/li>\n<li class=\"ingredient\">1 small pkg chicken hearts sauteed and ground, approx 1 cup<\/li>\n<li class=\"ingredient\">Spicy Italian sausage finely ground, approx 1cup<\/li>\n<li class=\"ingredient\">Various spices such as royal peppercorn, sea salt, celery salt, pepper medley, minced onion, parsley, poultry seasoning (thyme, sage)<\/li>\n<li class=\"ingredient\">3\/4 lb butter melted<\/li>\n<li class=\"ingredient\">Extra turkey necks on bottom of pan to act as a cooking rack<\/li>\n<li class=\"ingredient\">Disposable aluminum roasting pan<\/li>\n<li class=\"ingredient\">Strong string to truss<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<p>Preparation<\/p>\n<ol class=\"instructions\">\n<li class=\"instruction\">Debone the turkey (possibly the day before required). Takes approximately an hour.<\/li>\n<li class=\"instruction\">Prepare chicken hearts and Italian sausage at the same time.<\/li>\n<li class=\"instruction\">Do not stuff turkey until ready to start cooking. Make a grid out of the string (approx 3&#8243; squares) leaving sufficient length on ends to wrap around the turkey and tie.<\/li>\n<li class=\"instruction\">Lay the grid of string down on a cookie sheet or cutting board and place the turkey on top.<\/li>\n<\/ol>\n<p>Stuffing<\/p>\n<ol class=\"instructions\">\n<li class=\"instruction\">Make 2 separate batches of stuffing..one using the chicken hearts and the other using the Italian sausage.<\/li>\n<li class=\"instruction\">Split the bread cubes into 2 bowls. Saute&#8217; the onion and celery in oil until tender. Split between the bowls.<\/li>\n<li class=\"instruction\">Add chicken hearts to one bowl.<\/li>\n<li class=\"instruction\">Add sausage to second bowl.<\/li>\n<li class=\"instruction\">Add seasonings to each bowl.<\/li>\n<li class=\"instruction\">Add butter to each bowl. Thoroughly mix the stuffing using hands to blend ingredients.<\/li>\n<li class=\"instruction\">Lay the chicken heart dressing on the turkey and stuff into open crevices.<\/li>\n<li class=\"instruction\">Layer on the skinless duck breasts.<\/li>\n<li class=\"instruction\">Layer on the sausage stuffing and stuff into crevices.<\/li>\n<li class=\"instruction\">Layer on the chicken thighs.<\/li>\n<\/ol>\n<p>Bird Assembly<\/p>\n<ol class=\"instructions\">\n<li class=\"instruction\">While one person pulls the turkey carcass back together, another person secures it in place by tying the string grid together.<\/li>\n<li class=\"instruction\">If necessary, use duck skins and heavy thread in a running stitch to secure open areas.<\/li>\n<li class=\"instruction\">Place bird breast down on top of turkey necks (if available) otherwise use a rack.<\/li>\n<\/ol>\n<p>Baking<\/p>\n<ol class=\"instructions\">\n<li class=\"instruction\">Bake at 400 degrees for approx 1 hour. Turn oven down to 325 for remaining cooking time. Cover with foil.<\/li>\n<li class=\"instruction\">Baste hourly.<\/li>\n<li class=\"instruction\">Check internal temperature with a meat thermometer after several hours of cooking and continue checking until internal temperature is 180 degrees.<\/li>\n<li class=\"instruction\">Remove from oven and let rest.<\/li>\n<li class=\"instruction\">Serve the turkey necks and make gravy.<\/li>\n<\/ol>\n<p>Gravy<\/p>\n<ol class=\"instructions\">\n<li class=\"instruction\">Make gravy by suctioning drippings into large saucepan.<\/li>\n<li class=\"instruction\">Mix approx. 1\/2 c flour with 2- 3 c cold water and pour into drippings.<\/li>\n<li class=\"instruction\">Heat and continually stir until gravy is desired consistency. Add more water if necessary.<\/li>\n<li class=\"instruction\">Add spices such as pepper medley, sea salt, celery salt, additional poultry seasoning.<\/li>\n<li class=\"instruction\">Should be slightly runny as it will thicken as it cools on the table. Pour gravy into heated serving dish.<\/li>\n<\/ol>\n<p>Serving<\/p>\n<ol class=\"instructions\">\n<li class=\"instruction\">Remove the string and thread from the turkey. Serve on platter with foil base to catch excess run-off (if any).<\/li>\n<li class=\"instruction\">Slice like meat loaf.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to any one who makes this recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(7 hours of prep and cooking) Thee most epic meal that is known to man.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[46,47],"tags":[],"class_list":["post-306","post","type-post","status-publish","format-standard","hentry","category-christmas","category-turkey"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-4W","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/306"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=306"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/306\/revisions"}],"predecessor-version":[{"id":307,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/306\/revisions\/307"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}