[Sca-cooks] Re: bird-stuffed-bird

[Heleen Greenwald]

Sounds like a true success! And did the Peanut Gallery apologize for their
dis-belief. And did they rave about the bird?

On a personal note, I am really glad you sent this post, because I was
getting in the mood to invite some SCAdian friends over  (have them debone
the birds) and make up the Tur-duck-en).  I'm just itching to try it once!
I will print out this post and save it for reference!
Thanks
Phillipa
----- Original Message ----- 

> > As you may remember, I asked opinions from the list a while ago about
stuffing a turkey with other birds.  What I did was:
>
> Boned the carcasse of the turkey.  She was 18 lbs live wt, and I got about
8 pounds of boneless meat from her.  I left her skin on.  Then I cut and
moved meat around till I had an even layer of turkey meat.  Seasoned with
sage, ginger, garlic, salt and pepper.
>
> Next, I took the dark meat from 6 young cockerells I had butchered, and
made that layer, and seasoned again, with more sage and herbes de provance.
>
> On top of that, I layered breast meat from quail, again seasoned, but this
time with paprika and tumeric.
>
> I then put a layer of bacon on top.  This is because all I have are range
birds, so they run around a lot and have very little fat.  I decided to skin
the other birds, instead of plucking, which is faster but removes the skin,
so I need some fat to keep the roast from being too dry.
>
> Then, my daughter and I (to rude comments from the peanut gallery, aka our
husbands) rolled this monster up, and put it into a net.  Crimped the net
and wrapped real tight in plastic, and put into the freezer.  Total wt of
this thing was 12 1/2  pounds!
>
> OK. Wednesday we removed the roast from the freezer to thaw, and at omygod
in the morning yesterday (I think it was about 4:30 AM) put it in the oven.
I rubbed the outside with butter and a mixture of spices called "mesquite
marinade" that I got somewhere that really works well with regular turkey.
350 degrees. basted every hour or so.  The meat thermometer didn't get to
180 till almost 4pm.
>
> Well, when we sliced it it was the prettiest thing you've ever seen!
Layers of light and dark, and the different spices made a neat contrast.
>
> And very tender, which I was worried over.  They were young birds, but
with free rangers you never know.
>
> A success! (Leofwynn , wiping forehead with relief).
>
> Has anyone else tried the "Tur-Duc-Hen" that has been advertised?  I raise
ducks and geese too, and would be tempted to try this with other birds.
(Maybe with goose on the outside, and using squabs, maybe guineas).It is a
LOT of work, but the presentation was sensational.
>
> Again, Happy Christmas!
>
> Leofwynn atte Gos
>
>
> If it's Tourist Season, why can't you shoot them?
>
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