I have a question for anyone who has either cooked a turducken or who has more experience than me in roasting poultry.
For a long time I have wanted to cook my own turducken. I don't want to order one online however. I think I have the ability to make my own much cheaper than purchasing one.
I have experience boning out whole turkeys and chickens. I remember seeing Jaques Pepin boning out a chicken on TV many years ago. Since that time, I have probably done it a dozen times with both chickens and turkeys.
So, here'a my question. It is my understanding that a regular turducken takes a long time to cook, (8 or 9 hours) depending on size of course. I was thinking of constructing my own turducken for Easter, but with a few modifications.
Here's my idea...
I would bone out a whole turkey, leaving just the wings and drumsticks as part of the carcass. Then I would spread it out and put boneless, skinless chicken thighs, and boneless, skinless duck meat, probably mostly leg and thigh meat, inside the turkey. I would season the inside of the turkey, as well as the chicken thighs, and the duck meat. Then I would roll up the turkey and tie it with string. On Easter Sunday the 'turducken' is seasoned on the outside and roasted to 160° internal temperature. Is that temperature going to result in duck meat that is going to be really tough? Are there any obvious flaws in my idea?
By the way, my plan is to remove the skin-on duck breasts for another meal. The carcass would be used to make duck stock. The rest of the skin would be used to make duck cracklins to be served on salad. The rendered fat would be used to fry potatoes to serve with the turducken (and asparagus, if available).
I suppose my question goes back to the duck. Will it be cooked and still be tender when roasted in this manner? I'm skipping the usual cornbread stuffing to both save on carbs and maybe reduce the overall cooking time.