Bastelwastel
Got Wood.
- Joined
- Oct 15, 2014
- Location
- Fishtown, Germany
Moin Leute!
This year my whole family came to visit us for the holidays and so does the most of my wifes family. So we have to plan for 25 people (we ended up with 16 but anyway....)
We made several plans, talked but hams, briskets, lamb, smoker, grill, oven....
I convinced my wife that we at least try "This turducken thing everybody is talking about in the US". (Dunno if thats true, but me wife took the bait)
A Turkey isn't THAT obvious meal for christmas her in Germany, they are either goose or rabbit, maybe a duck.
First time I told my local poultry dealer about my plans, he pointed at me and says "You have some serious mental issues, my friend." :heh:
But anyway, he provided me with a 8kg Turkey, 4 Duckbreasts and 4 Chickenbreasts. (First think I learned, when I do my research: "Take Breasts. More Meat, less work")
Deboning a turkey is quite easy, as long you got internet, youtube and a tablet computer. :wink:
I placed my tablet beside the table and followed the instructions
After the deboning I put the bird into a brine of water, salt, sugar and orange juice for around 8 hrs.
On christmas eve I started with the construction.
I made three different stuffings. For the turkey italian sausage, onions, leek and garlic, for the duck mushrooms, apples, chestnuts and onions and finally for the chicken bacon, garlic, ginger and shrimps.
All was heated in a pan, than I put an egg and bread crumbs on it, to bind the whole thing.
Then HAPPY STUFFING!
At the end you have to sew this whole mess together. I highly recommend that you choose one of your closest family members to help you. It's much easier to yell at them and blame 'em, if something doesn't goes as planned.
My wife was a great help as usual.
I seasoned the bird with some of the famous "Don Marcos PigWing Rub" and waited for the clock to bang "Twelve".
I borrowed a GMG Pelletsmoker from my dear friend "Don" Marco for two reasons. First: My oven isn't THAT big. Normal European size, not made for birds like this and most important second: I'm lazy. Checking for the fire the whole night? Naaaah....
So I put the bird on at midnight at 110°C (230°F), filled some water and white wine in the pan and put some fatty bacon and lard on top of the bird to keep the whole bird moist.
Then I kissed the bird goodbye and went to sleep.
At 7 a.m. I stood up, removed all the bacon and the lard and emptied the pan from the grease and fat.
The Bird was on an internal temperature of 65° (149°F) so I set the smokertemp up to 150° (300°F) to get the skin crisp.
I took me 4 hours to get the bird to his final temperature of 78°C (172°F)
I let 'em rest in a thermobox until it was SHOWTIME!
So, what can I say. The bird was moist, the family excited, me happy....
We served the turducken with traditional sides "Thuringia dumplings", red cabbage and applesauce. (My father is from Thuringia and so the tradition lives on).
I skipped a traditional dessert (lemon sorbet, my grandma did this every christmas) and decided for a "Alabama Banana Pudding"
Not my baddest decision at all....
So, everybody out there in Bretheren Land: I hope you have a wonderful christmas, enjoy the holidays, read ya' all next year!
This year my whole family came to visit us for the holidays and so does the most of my wifes family. So we have to plan for 25 people (we ended up with 16 but anyway....)
We made several plans, talked but hams, briskets, lamb, smoker, grill, oven....
I convinced my wife that we at least try "This turducken thing everybody is talking about in the US". (Dunno if thats true, but me wife took the bait)
A Turkey isn't THAT obvious meal for christmas her in Germany, they are either goose or rabbit, maybe a duck.
First time I told my local poultry dealer about my plans, he pointed at me and says "You have some serious mental issues, my friend." :heh:
But anyway, he provided me with a 8kg Turkey, 4 Duckbreasts and 4 Chickenbreasts. (First think I learned, when I do my research: "Take Breasts. More Meat, less work")
Deboning a turkey is quite easy, as long you got internet, youtube and a tablet computer. :wink:
I placed my tablet beside the table and followed the instructions
After the deboning I put the bird into a brine of water, salt, sugar and orange juice for around 8 hrs.
On christmas eve I started with the construction.
I made three different stuffings. For the turkey italian sausage, onions, leek and garlic, for the duck mushrooms, apples, chestnuts and onions and finally for the chicken bacon, garlic, ginger and shrimps.
All was heated in a pan, than I put an egg and bread crumbs on it, to bind the whole thing.
Then HAPPY STUFFING!
At the end you have to sew this whole mess together. I highly recommend that you choose one of your closest family members to help you. It's much easier to yell at them and blame 'em, if something doesn't goes as planned.
My wife was a great help as usual.
I seasoned the bird with some of the famous "Don Marcos PigWing Rub" and waited for the clock to bang "Twelve".
I borrowed a GMG Pelletsmoker from my dear friend "Don" Marco for two reasons. First: My oven isn't THAT big. Normal European size, not made for birds like this and most important second: I'm lazy. Checking for the fire the whole night? Naaaah....
So I put the bird on at midnight at 110°C (230°F), filled some water and white wine in the pan and put some fatty bacon and lard on top of the bird to keep the whole bird moist.
Then I kissed the bird goodbye and went to sleep.
At 7 a.m. I stood up, removed all the bacon and the lard and emptied the pan from the grease and fat.
The Bird was on an internal temperature of 65° (149°F) so I set the smokertemp up to 150° (300°F) to get the skin crisp.
I took me 4 hours to get the bird to his final temperature of 78°C (172°F)
I let 'em rest in a thermobox until it was SHOWTIME!
So, what can I say. The bird was moist, the family excited, me happy....
We served the turducken with traditional sides "Thuringia dumplings", red cabbage and applesauce. (My father is from Thuringia and so the tradition lives on).
I skipped a traditional dessert (lemon sorbet, my grandma did this every christmas) and decided for a "Alabama Banana Pudding"
Not my baddest decision at all....
So, everybody out there in Bretheren Land: I hope you have a wonderful christmas, enjoy the holidays, read ya' all next year!
