Yoel Keren
MemberGot rid of the matchlight.
Here in Israel, we're all gearing up for Passover next week and I'll be making my first attempt at Turducken.
I've gotten pretty good at deboning and stuffing birds. I started with chickens, then moved up to duck stuffed with chicken and now I'm ready to go all the way.
I had an idea though. In order to speed up my trip to 165 internal, improve the texture of the skin, and render off some of that duck fat, I thought about searing the chicken and duck on the grill before assembling the Turducken.
Anybody see any potential drawbacks/problems with this?
I've gotten pretty good at deboning and stuffing birds. I started with chickens, then moved up to duck stuffed with chicken and now I'm ready to go all the way.
I had an idea though. In order to speed up my trip to 165 internal, improve the texture of the skin, and render off some of that duck fat, I thought about searing the chicken and duck on the grill before assembling the Turducken.
Anybody see any potential drawbacks/problems with this?