As Turkeychicken Concoction Recipes

CHICKEN AND TURKEY MARINADE

Steps:

• In a small bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard. Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
• Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so. Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

CHICKEN OR TURKEY TETRAZZINI DELUXE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
• Bake in the preheated oven for 25 to 35 minutes, or until heated through.

CHICKEN OR TURKEY SALAD SANDWICHES

Steps:

• Place chicken meat into a large bowl. Add celery, mayonnaise, salt and pepper to taste. Stir to mix. Lay 4 slices bread on work surface. Divide salad evenly among them. Top with remaining bread.

THE TURDUCKEN: BONELESS TURKEY STUFFED WITH A BONELESS DUCK AND BONELESS CHICKEN "ONE BIG BIRD"

Steps:

• For the andouille sausage stuffing: In a large bowl, mix the pork, liquid smoke, garlic, salt paprika, black pepper, chili pepper flakes, mace, allspice, ground bay leaves, sage and cayenne pepper, if using, with some cold water. In a pan or on a flat-top, brown off the sausage mixture in about 3 teaspoons of bacon fat for flavor. Once the sausage mixture is browned, chill immediately.
• For the Spinach stuffing: Melt the butter in large skillet. Add the spinach, onion, fennel seed, salt and white pepper and saute for 5 minutes until hot. Set aside to cool.
• Preparation of the duck and chicken: It is wise to de-bone the duck and chicken first for practice. Place the fresh chicken breast-side down on large cutting board. Starting at the bird's neck, you will cut through the skin along the length of the spine. Using the tip of the knife and starting from the neck end, separate the meat from the rib cage on 1 side. Disjoint the wing from the shoulder blade and reserve for stock. Work towards the thigh bone, cut through the ball and socket joint and "pop" loose using upward pressure with your hand from under the bird. Using your thumbnail, loosen the "oyster meat" (the most tender part) from the frame. With the knife, remove the thigh and leg bone, but keep the leg attached to the bird. Repeat the process on other side of chicken. When both sides are finished, the bird will lay flat. Grab rib cage by the neck area and gently pull towards back to remove the entire carcass and breast bone cartilage. Repeat the same de-boning procedure for the duck. In a well ventilated area or with an exhaust fan on high, preheat a large cast-iron pan to very hot. Rub the boneless chicken and duck with olive oil. Generously sprinkle with blackening spice on both sides. Place skin-side down in the pan for 1 to 2 minutes then turn over and repeat. Refrigerate.
• De-bone the turkey using the same procedure as the chicken and duck with 2 exceptions: The turkey wings should be left attached to the meat and the bone-in drumstick should be disjointed from the boneless thigh meat and left attached to the meat. The final product should be a flat boneless turkey (except for the wings and drumsticks).
• To stuff the turducken: Place the turkey skin-side down on a flat surface. Rub the meat with 3 tablespoons olive oil. Sprinkle with 2 tablespoons chopped fresh garlic and 1 tablespoon blackening spice. Spread an even layer of cornbread dressing over the meat about 3/4 inch thick and pat down with hands. Spread 1/4-inch layer of spinach stuffing. Sprinkle with 2 cups of the andouille sausage stuffing. On top, place 6 to 8 slices of roasted red bell peppers. Place the chilled duck, skin-side down, on top of layered stuffing. Repeat the layered stuffing as above. Arrange the chilled chicken, skin-side down, on top of the stuffed duck. Spread the remainder of the stuffing on top of chicken. Press down gently with hands to compact all ingredients.
• To truss the turducken: This may take another person's help. Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine, making the stitches about 1 inch apart, starting at the back of turkey and working towards the neck. Be careful since the Turducken has no boney frame. Roll over breast-side-up and finish sewing the neck portion of bird. Tie off and cut twine. Now sew up the opening at the leg section of turkey. Truss the legs together with twine. For extra support, tie butcher's twine around the bird's width every 3 inches down along the bird's length. Position your hands evenly under the turducken and lift into a large roasting pan with rack inside. The pan should be at least 3-inches deep to catch drippings during cooking. Rub the entire exposed skin of the bird with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of blackening spice and salt. Add 1/2 cup water to the bottom of the roasting pan. Wrap the drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Bake at 200 degrees F for 12 hours or until the internal temperature reaches 165 degrees F. Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with the drippings. When done, remove from the oven and let set in the roasting pan for at least 1 hour. With 2 heavy duty spatulas, insert underneath and remove the turducken from the rack to place on carving platter. Remove all butcher twine, including pulling out the portion along the spine. To serve, cut the turducken in half lengthwise, then cut servings crosswise in approximately 1-inch thicknesses. Serve with gravy and enjoy.

CHICKEN OR TURKEY BREAST LUNCHMEAT

Steps:

• Cut chicken into cubes.
• Put the raw cubes into a food processor and pulse until it is small bits (*not mush).
• Add egg whites, salt and pepper.
• Add any other seasonings desired.
• Line a small loaf pan with foil and oil it.
• Pack meat into loaf pan.
• (At this point I sometimes add fresh ground black pepper or cayenne for peppered chicken, dry rub for BBQ is also great.).
• Bake in 325-350°F oven until done.
• Time depends on size of loaf pan and thickness of meat.
• Cool.
• Refrigerate for a couple of hours before slicing (if possible).

TURKEY CROQUETTES

Steps:

• Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
• Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.
• Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
• Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.

TURKEY DRUMSTICKS PERFECTO

Steps:

• Put turkey drumsticks in a large bowl with enough water to cover. Stir salt into water to dissolve.
• Brine drumsticks in refrigerator for 2 hours; drain. Rinse drumsticks with clean water and pat dry.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush butter over drumsticks to coat; season with black pepper.
• Pour chicken broth into a roasting pan. Lay turkey legs into the broth. Place a lid on the roasting pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

CHICKEN OR TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Make stuffing according to directions.
• Put 1/2 of the stuffing in the bottom of an 8x11 baking pan.
• Shred or chop the chicken/turkey into 1 inch pieces and place over the stuffing layer.
• Mix soup, mayo, sour cream together and spread over the chicken/turkey.
• Spread the remaining stuffing over the soup layer.
• Beat the two eggs with the 1 cup of milk and pour over all.
• Bake 1 hours.

TURKEY NUGGETS (OR CHICKEN)

Steps:

• Stir water and baking powder together in a bowl (mixture should foam). Mix turkey, flour, egg, salt, and black pepper into water and baking powder. Form mixture into bite-size nuggets.
• Heat vegetable oil in a skillet over medium heat. Fry the nuggets in the hot vegetable oil until golden brown, 5 to 8 minutes per side.

LEFTOVER TURKEY OR CHICKEN CASSEROLE

Steps:

• Mix all ingredients together and place them in a casserole dish.
• Cover with crushed potato chips and sprinkle with paprika.
• Bake uncovered at 350ºF. for about 30 minutes or until heated through and chips are lighty brown.
• Serve with noodles and a salad.

GROUND TURKEY OR CHICKEN PATTIES

Steps:

• In a large bowl, mix ground turkey or chicken, crushed crackers, onion flakes, poultry seasoning, garlic salt or garlic powder, thyme, and black pepper.
• Shape into six patties each about 1/2 inch thick and 3 inches in diameter or other size as desired. Adjust cooking time if changing size or thickness of patties.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add patties and cook on all sides for a total of 10 minutes or until nicely browned and internal temperature reaches 160 degrees Fahrenheit on an instant-read thermometer. Or,cut into one cooked patty to make sure it is no longer pink inside.

TURDUCKEN (A CHICKEN IN A DUCK IN A TURKEY)

Steps:

• Debone the birds:.
• If it is your first time deboning a fowl, you might want to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.
• Rinse the turkey and remove the neck and any giblets.
• Place the turkey, breast side down, on a clean flat surface.
• Cut through the skin along the length of the spine.
• Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side.
• Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade.
• Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
• Continue separating meat from frame, working toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone.
• Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side). Keep the leg attached to the meat.
• Repeat boning procedure on the other side of the bird.
• Carefully remove the carcass and use it to make stock for your gravy and stuffing. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat. You can also place it in a large crock pot.
• You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.
• Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, you can cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
• Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. You can completely remove the skin from the chicken, but keep some duck skin which adds flavor.
• At least 10 to 11 hours before dinner, assemble the Turducken.
• Mix together the seasonings in a small dish.
• Spread the turkey, skin down, on flat surface, exposing as much meat as possible.
• Rub 3 tablespoons of seasoning mix evenly on meat.
• Spread some of stuffing over the turkey in an even layer approximately 3/4 inch thick.
• Place duck, skin down, on top of stuffing.
• Season exposed duck meat with about 1 tablespoons of seasoning mix.
• Spread more stuffing in an even layer (about 1/2 inch thick) over the duck.
• Arrange the chicken, skin down, evenly on top of the stuffing.
• Season chicken meat with seasoning mix.
• Spread remainder of your stuffing on top of chicken.
• With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together.
• Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
• Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking.
• Tie 4-5 pieces of cotton string around the bird, widthwise to act as skeletal support.
• Turn the bird over and place in a roasting rack inside a large roasting pan so it is breast side up and looks like a "normal" turkey.
• Tie the legs together just above the tip bones.
• Cooking:.
• Heat oven to 225 degrees F.
• Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.
• There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy.
• Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.
• To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings.