What do I do with these breasts?

by IP_SEC 66 Replies latest jw friends

  • IP_SEC

    Ya I've done the fried thing.

    Bigd what you talking about turdukin? or what?

  • bigdreaux

    turducken is a de-boned turkey, duck, and chicken wrapped around stuffing and cooked together. it is sooooo damn good.

    med-turducken4.jpg picture by booman76

  • bigdreaux

    A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.

    The result is a relatively solid, albeit layered, piece of poultry, suitable for cooking by braising, roasting, grilling, or barbecuing. The turducken is not suitable for deep fryingCajun style (to deep fry poultry, the body cavity must be hollow to cook evenly).

    Turducken is believed to be Cajun in origin, although it may also have originated in eastern Texas or northern Louisiana. While such elaborate layering of whole animals, also known as a farce , from the French word for "stuffing", can be documented well back into the Middle Ages of Europe, and are even attested in the Roman Empire (e.g. the tetrafarmacum), some people credit Cajun-creolefusion chef Paul Prudhomme with creating the commercial dish. However, no one has ever verified this claim.

    The November 2005 issue of National Geographic magazine in an article by Calvin Trillin traced the American origins of the dish to Maurice, Louisiana, and "Hebert's Specialty Meats", which has been making turduckens since 1985 when a local farmer whose name is lost to history brought in his own birds and asked Hebert's to prepare them in the now-familiar style. The company now sells around 3,300 turduckens a year. They share a friendly rivalry with Paul Prudhomme.

    Turducken is generally associated with the "do-it-yourself" outdoor food culture also associated with barbecueing and crawfish boils, although some people now serve them in place of the traditional roasted turkey at the Thanksgiving meal. Turduckens can be prepared at home in the span of 12-16 hours by anybody willing to learn how to remove the bones from poultry, instructions for which can be found on the Internet or in various cookbooks. As their popularity has spread from Louisiana to the rest of the Deep South and beyond, they are also available through some specialty stores in urban areas, or even by mail order.

  • freedomloverr

    don't know if anyone suggested this or not but I buy those oven bags and cover the turkey in olive oil and then sprinkle with adobo, salt, and pepper. cook in the oven according to directions and then enjoy. the meat stays really moist cooked in those oven bags!

  • Madame Quixote
    Madame Quixote

    Bechamel is a terrific idea. Throw in some dried apricots and figs, as well. I just had some chicken breasts roasted with figs, apricots, and a few sliced, green olives, at a birthday party the other night. It was lovely and delish! I would never have thought to do such a thing, but it was pretty and yummy.

  • stillajwexelder

    Kick them up a notch. Wrap in aluminum foil. Enclose a few slices of lemon and some olive oil and a great big helping of Jamiacan jerk seasoning. Cook on the barbeque

  • Madame Quixote
    Madame Quixote

    Freeze one.

    Separate the fat layer from the meat, place garlic cloves and orange halves between the two layers, cover with foil, and bake. Just before removing from the oven, baste with a white wine and butter sauce until fat is golden brown.

    Serve with mashed potatoes, gravy, stuffing, sour dough rolls, and any vegetable except brusssels sprouts

    Man, now I'm hungry!

    Sounds wonderful! I'm bookmarking this thread.

  • snowbird

    If your crockpot is too small, try a pot that is large enough to hold it - or them. Cover it/them with chicken broth, garlic, salt, pepper, and the Trinity (bell peppers, green onions, celery). Cover and cook until meat is fork tender. Then add a cup of olive oil and simmer until the broth is reduced.

    You can use the breasts for main meals, salads, or sandwiches.


  • Madame Quixote
    Madame Quixote

    Ok my love I suggested the crockpot cuz turkey breast can get very dry and the crockpot helps keep that moisture if done correctly. Since you can't fit that breast in the pot you might want to slice it up and put part of the breast in the pot and make cutlets with the other part. I love doing a mini turkey feast with the stuffing (stovetop) gravy, potatoes, spinach, etc - something quicker that holiday fare.

    The cutlets are easy. You can pan fry, stir fry, even bake.

    Now, that's clever, Mrs. Jones. I might have to go buy a crock pot (not poet, oops) again just to try that out!

  • Clam

    This thread made me recall a rhyme we used to sing at school . . .

    Big footed Italy kicked little Sicily over the Mediterranean sea. Up jumped Germany felt a bit Hungary, got some Turkey and dipped it in Greece.

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