[Sca-cooks] Tur-duc-kin Q and A

[johnna holloway]

Regarding the two major questions that seem
to have been asked from this thread, the
Time-Life volume on Poultry from The Good
Cook series has instructions with photos of
how to turn a whole bird inside out and debone
it without breaking the skin. It takes time, nimble
small hands, and a very sharp knife. You then reassemble
the bird and stuff it so it looks as though it's
just a regular bird with bones. Pay attention to
the oven temperature and roasting time. When
it's sliced, the diners discover it has no bones inside.
(I remember this well. 20 plus years ago I won both first
and second at the Middle Kingdom Penthalon, with
a bird in this fashion for one of my entries.)


The other question concerned appropriate recipes and
the sources for the chicken in the duck in the
turkey or the partridge in a duck in a goose.
There are several variations including what C. Anne Wilson
calls "the celebrated Yorkshire Christmas pie"  of the
1700's that was made for sale and shipment to London
or the "Yorkshire goose pie" where the goose enclosed
a small turkey. Possibly readers of the list saw articles
about the Mount Vernon Chritmas dinner that features
a variation based on Mrs. Glasse.
See: http://www.virginia.edu/gwpapers/newsletter/coda.html

for that recipe. I am still looking for the earlier
version of this recipe.



Bear most ably answered the query about pies and
the word pie. One might keep in mind that the English
today tend to call open-faced (single crust) fruit pies
"tarts". We here in the USA still call them pies, despite
the foodie craze of the last 20 years where fancied up
ones were called "tarts".

Johnnae llyn Lewis  Johnna Holloway

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Olwen the Odd wrote:
 a Tur-duc-kin for about a hundred bucks.  CajunGrocer's Cornbread
> Tur-duc-ken is stuffed with cornbread and rice dressing. The chicken is
> stuffed with cornbread dressing. The chicken is then stuffed into the duck,
> [with] rice dressing around the top of the duck and inside the
> turkey.  > Lady Olwen the Odd

Korrin.DaArdain at Juno.com asked:
Ok, I have to ask. Just how does one debone said beasties without
cutting the skin?Korrin S. DaArdain

Selene wrote:
 Do it yourself! Tur-Duc-Ken instructions can be found at:
http://casa.colorado.edu/~kachun/tdc_recipe.shtml [with pictures]
http://www.chefpaul.com/turducken.html [Chef Paul Prudhomme's
version]
http://www.tiac.net/users/cri/camel.html [got camel?]
Selene, Caid

Kiri wrote:
Actually, I think there's a period recipe for a great pie made
something like that.  Don't have the source at hand, Kiri