Yoel Keren
MemberGot rid of the matchlight.
- Joined
- Jun 17, 2013
- Location
- Ma'aleh...
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?