What are good boiled meat recipes? I have one for liver but need one for turducken.?

Answer 1

Turducken

Serves 6

For the Turducken:
One (about 2 1/2 pounds) boneless turkey breast half, skin removed and reserved

One (about 3/4 pound) half boneless Pekin duck breast, skin removed and reserved, and halved lengthwise

6 boneless skinless chicken thighs (about 1 1/4 pounds), coarsely ground

3 ounces fatback, coarsely ground

2 ounces chicken livers, finely chopped

2 tablespoons fines herbes

1 clove garlic, minced

1 large egg, lightly beaten

Coarse salt and freshly ground pepper

2 tablespoons olive oil

Fir or juniper branches, washed and dried

8 Roasted Chestnuts, unshelled and smashed

7 ounces matsutake mushrooms

2 heads garlic, halved crosswise

2 sprigs fresh thyme
For the Dough:
1 cup all-purpose flour

1 large egg, plus 1 egg lightly beaten, for brushing

1 tablespoon unsalted butter, softened
For the Sauce:
2 tablespoons olive oil

1/4 cup Roasted Chestnuts, shelled and chopped

2 tablespoons all-purpose flour

1/4 cup port

1/2 cup red wine, such as pinot noir

2 cups low-sodium canned chicken stock

Pan-Roasted Brussels Sprouts, optional

Butternut Squash Purée, optional

Zest of 1 lemon

1. Prepare the Turducken; Preheat oven to 300°. Place turkey breast on work surface. Using a sharp knife, butterfly breast, making small cuts in one direction to help flatten, being careful to not cut all the way through. Place breast between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet, pound turkey breast to 3/4-inch thickness. Set aside.

2. In a medium bowl, combine chicken, fatback, livers, zest, fines herbes, garlic, and egg. Place turkey skin exterior-side down on work surface with the long side parallel to edge of work surface. Spread chicken mixture evenly over skin to cover. Top with turkey breast; season with salt and pepper. Place duck breast pieces on top of turkey breast. Beginning with the side closest to edge of work surface, tightly roll turkey breast to enclose; tie every 2 inches with kitchen twine. Set aside.

3. Heat oil in a large skillet over medium-high heat. Add turducken, and cook, turning occasionally, until browned on all sides.

4. In a large Dutch oven, combine pine needles, chestnuts, mushrooms, garlic, and thyme. Place turducken on top; set aside.

5. Prepare the Dough; In the bowl of an electric mixer fitted with a dough hook, combine flour, 1 egg, and butter on medium speed. Gradually add water until dough comes together, about 2 tablespoons. Transfer dough to a lightly floured work surface. Roll out to a circle 3 inches larger than diameter of Dutch oven. Place dough over Dutch oven, pressing around edges to seal; brush with egg. Transfer to oven and bake until turducken reaches 155° on an instant-read thermometer inserted through dough and into turducken, about 1 hour.

6. Prepare the Sauce; In a medium saucepan, heat oil over medium-high heat. Add chestnuts, and cook until browned. Sprinkle in flour, and cook for 1 minute. Deglaze saucepan with port and red wine, stirring with a wooden spoon to scrape any browned bits from bottom of pan; stir in stock, and cook until thick enough to coat the back of a spoon, about 20 minutes.

7. Remove turducken from oven. Bring to table, and remove dough. Serve with Brussels sprouts, butternut squash purée, and sauce on the side, if desired.



Note: This recipe courtesy of Josh DeChellis

Answer 2

Not a recipe as such but when you make your turducken, you could roll it and then wrap it tightly in strong restaurant quality plastic wrap and then in tin foil. Place it in a water bath in the oven on a medium temp and when you poke it with a metal skewer and it is warm, it is cooked. Take it out of the water bath and unwrap. Glaze it and roast the outside briefly to crisp it up. It is how I cook my turkey every year, boned out first and then stuffed and rolled. It comes out wonderfully tender and there are no dry bit cos it is like a big sausage and cooks evenly. Try it out if you have the time.

Answer 3

Why on earth would you boil a turducken?!

Answer 4

boiled meat is nasty

brown it then bake it

Answer 5

BOILED MEAT? WHAT KIND OF A SICK PERSON ARE YOU?