BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Recipes in development => Topic started by: KyNola on January 01, 2009, 07:19:57 PM

Title: Turduchen fillets
Post by: KyNola on January 01, 2009, 07:19:57 PM
Want your opinions.  I'm thinking of pounding duck breast fillets, chicken breast fillets and a boneless turkey breast thin.  Lay the turkey down first, spread with jambalaya, then the chicken breast fillet, more jambalaya, then the duck fillets, more jambalaya and then roll up and tie.  Into the smoker after that.  Was thinking about wrapping in bacon before tying.  What do you guys think?  First, is the concept legitimate and second, wrap in bacon or no?

Thinking out loud here.  Would like your input before I undertake the project.

KyNola 
Title: Re: Turduchen fillets
Post by: westexasmoker on January 01, 2009, 07:30:55 PM
I like the whole sound of this....def bacon wrapped!

C
Title: Re: Turduchen fillets
Post by: Smoking Duck on January 01, 2009, 07:31:50 PM
That's a lot of meat to roll up, KY.  I'd be concerned about the inner meat getting done to completion before the top meat dries out.  Perhaps the bacon will help keep that from happening.  What do you figure the diameter of the rolls would be?  I suppose if pounded down real good, they would work.  It may be more difficult with the jambalaya in between....perhaps more of a paste-type filling?

I'd sure like to know if you proceed with it.  That's a pretty fowl lineup you'll have going  ;D

SD
Title: Re: Turduchen fillets
Post by: KyNola on January 01, 2009, 08:10:22 PM
SD,
I'll definitely keep you posted (with pics) when I undertake the project.  Most likely won't be this weekend as Jan wants to make her world famous red beans and rice this weekend.  It is absolutely the best ever so I am always ready for her to make it.

I considered your point about the inner meat not getting done before drying out the outer meat but I figure if you can stuff a deboned hen in a deboned duck in a deboned turkey with stuffing in between each bird and bake it, then this theory might just work as well.

The bacon wrap is beginning to sound like a good idea WTS!  Thanks.

KyNola
Title: Re: Turduchen fillets
Post by: La Quinta on January 01, 2009, 08:29:28 PM
Ky...I'd just make sure you have a good amount of fat...inside as well as outside...butter/oil on the inside...if your jambalya has sausage...kool...(that'll do it)...bacon outside. As we all know the smoke can dry out meat just becuase of the environment...looking forward to the pics...
Title: Re: Turduchen fillets
Post by: FLBentRider on January 02, 2009, 04:24:51 AM
Sounds like a Turducken roll.

Sounds like a lot of work.

I can't wait to see the pics.
Title: Re: Turduchen fillets
Post by: deb415611 on January 02, 2009, 04:49:23 AM
Ky,

Sounds awesome.  keep us posted on the results.

Deb
Title: Re: Turduchen fillets
Post by: KyNola on January 02, 2009, 07:14:39 AM
FLBR, turducken roll....exactly!  That was my thought when I first started thinking about doing it.  Will give it a shot soon.

KyNola
Title: Re: Turduchen fillets
Post by: HCT on January 02, 2009, 07:20:16 AM
Great idea. I'd go with the bacon wrap also.