How To Make A Turducken.A Thanksgiving Special.TheScottReaProject
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- Опубликовано: 28 июл 2024
- The most detailed video on,Making A Turducken. A chicken,in a duck,in a Turkey,layered with home-made pork,sage and onion stuffing.I show the whole process,up close and in detail.Then in the spirit of Giving thanks,i give it away for a great local cause/charity.Its a great thanksgiving/Christmas dinner table centre piece.And easier than you think.many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. 
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If you could fit a pheasant in, you could call it a turphucken. Seriously, great video Scott and going toward a great cause.
Dax Hallman keep the duck in and call it a Turdphucken
S Q U I D S a dingo lamb donkey and ram could be ramalambadingdonk.
@@paulfitzpatrick8470
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Hi all.is any body else finding the audio low?.,works fine on my device but a few are having trouble. thanks for your time.scott
+Scott Rea Maybe a bit lower than your other videos, but I could make it out fine. Thanks for the videos! Butchered my first duck after watching a video of yours. Thanks and all the best.
+Scott Rea audio seemed fine to me
+Scott Rea I found the audio low. I cranked up my volume full blast, and heard it as I normally would at a 1/3. Great video though. That was a lot of work!
+Scott Rea I turned the volume up a bit, I was wondering was it lashing rain when you filmed this? Lot of hissing or sounded like a rainstorm?
+Scott Rea epic videos but please buy a lapel mic. :)
Beautiful! Excellent work Scott!
Love the channel. Never miss a new video. I too consider myself a 60 year old cook, but you far surpass me. Loved the donation as I volunteer at a food bank. Made my day watching this. Cheers from the USA.
I can't tell you enough, how much I enjoy your vids! Thank you for showing us your culinary skills through your channel!
Extremely generous of you to give up that bird, even I fell in love of it, i cant imagine how you felt. Good lad
Very well done, Scott. You're an inspiration.
I can imagine a smaller version using chicken, pigeon and quail for an off-season special dish. One of the beauties of the boneless bird is that you can slice straight down when carving, and each serving provides something of everything.
Sounds like a plan Arlyn.cheers mate.
I want to use chicken and pork.....cheap version, lol.
Hey, that sounds pretty good. What would you call that? A pi-quail-ken, maybe?
Now you see why Ben Franklin wanted the turkey instead of the Eagle as our national bird. Thank you. Always above and beyond as the teacher.
My lord that looks so good and what a great cause it's going to good for you and thanks for posting I am going to try it out.
The jokes were amazing Scott lol
Scott, I live in Alaska. Been making Turducken's for the past 15 yrs. I love your technique on deboning. Great tips. We usually serve ours up during our November and December oudoor archery shoots. I think I will try our style or stuffing! Keep cooking!
Fantastic episode. You’ve made that look sooo easy I’ll definitely be doing this for Christmas
Masterpiece ! and a very generous thing to do - good on you Scott.
Lovely bit of work Scott!
Also,it seems to me,like you created the Turducken in REAL TIME...
VERY NICE!!
another great vid. love watching these and I'm always waiting for the next.
Dude...I'm addicted to your cooking show,...very blue collar,...very cool, keep up the great work.
A masterpiece!! Van Gogh would be impressed!!
Thanksgiving blessings on you and your family, Scott!
Always awesome video, Scott! Time to try this!
Now put it in a pig and then put it in a cow!
Than a bison and then a hippopotamus than an elephant.
+Jared Jeanotte then neatly placed inside a blue whale and cooked in the oven at 350 for 12 weeks
+BlueMask And then put inside of a building and launched into space into a black hole
+BlueMask at this point what would you call this dish?
Josh Osborn and then poop on it
that was great, cant wait to try this
Awesome looking set of birds and a great gift to a worthy cause. I've learned a lot from your videos in home butchering and food preparation. My wife thinks i've been taking professional cuisine cooking classes.
your skill is amazing.
A Masterpiece!!.....My hat off to you sir!!
Thank you Scott.... Great work. Loved the wild turkey reference.
Just awesome Scott! That's all I can say.
Good for you, Scott! love it!
Beautiful!!!! Wow 😲
Really great job. I think we need more family meal holidays in the UK!
Thank you!! so much! I am inspired..
great vid , i like the idea of the stuffing , It will help bind it and absorb the fat during cooking , Ive done a few bullseyes pigeon,partridge,pheasant,duck,capon,turkey but the fat in the duck is a real issue , we also used to coat the internal birds with powdered Gelatine to help it set when you leave it to stand so it helps you get a full slice
atb Bruce
I just ordered mine here in Texas. you did a great job on that bird and a very nice jester for those folks. great job......
love watching your boning skills, awesome
Thank you for this. My turkey / chicken bit went awry but I carried on. It looked reasonably well at first but i realized the fresh herbs had not gone into my science project. I hope to get my speed up and better preserve the skin. The second time I tied my bird the skin had ripped and I just settled for a set of lumps. I am sure everyone will love my scratch made meal anyway. I found your video very helpful in that it actually demonstrated the technique well.
Great stuff as usual, and good looking out for your fellow man, the world needs more Scott Rea's.
"If you dont want to go though the hassle of boning your duck" :D hahaha
FANTASTIC!!!!!!!Thanks
Best-looking butcher I've ever seen!
It was a great video. Towards the end I was finding myself hoping that you would cook it so we could see how it would turn out, but then you did such a great thing by giving it to a good cause and I would rather see that any day!
Wow. So cool
YOU ARE AMAZING SCOTT!!!!
EXCELLENT !!! I Am going to try this turducken on Thanksgiving Day.
Magnificent job
well done scott ,your parents did a fantastic job on you thank you
I have really got to stop watching your videos while I am hungry....
Scott using packet sausage . Well I never LOL. Fantastic job you did there.
What a great video and kind gesture, Scott. Happy Holidays to you and yours from the US!!
It's called Kevin! Love it.
Well done, Scott.
Looks good, man 😋 Like a real masterpiece. I wish I was one of those elderly people
Great job!
"always using just the tip".... awesome pointer!!!
Oh that would of been so tasty! I am happy you gave it to a worthy cause though and it would of been the star of the event!
OMG!!! It looks SO GOOD!!!!!!! Thank you so mutch to share your work, I've learned a lot of things with your tutorials. I've deboned my first turkey a few weeks ago, after watching your video on deboning a turkey. It was fantastic to cook and was so much easy to cut and serve than a regular turkey with bones. So, keep up work wonderfull work, and have nice Holidays!
AWESOME!!
Great ending there, and superb skill with the knife.
ATB Tommy
Excellent job
that looks good. great to give it to a charity.
it is difficult to get anything resembling a fresh duck, goose ,turkey (not frozen), in the states. But i WILL try to carry on. Your tips, on butchering, (no pun intended) are priceless. Merde!
You're videos are AWESOME! Love it...
I'm always fascinated that in the UK you leave the lower legs on the birds
Top man. Respect!
Sacramento Ca. USA chiming in,
That looks awesome, I would love to see how to cook it! I think I can do it after this vid! Thanks
Dam it looks so amazing!!! Great job
Well done, mate. Great video, and very kind gesture at the end.
Scott you are wonderful :)
WELL DONE YOUR A GOOD MAN
Your'e a good man Scott
that is good work
Very nice ending!
Your a great guy!!
I think it was a very classy move to give it away. Cheers!
great job, looks difrent, but delicius
Good on you Scott. Well done love the videos. All the best.
looks delicious!
That was awesome. Thanks for that, man
excellent work scott rea!!
amazing as usual
Well done man cheers
Merry Christmas Scott! Nice touch with the gift to charity at the end. Smashing!
Awsome my friend
Great video mate! Loving your work.
Men! I love your stuff! Thumb up!
that was art :) now if that was cooked it wold have been a masterpice
Excellent video, Scott and well done mate on giving it to a worthy cause.
Ouaaaaouhhhh !!!!!
Exceptionnel !!!!
J'essaie pour la Noël !!!
Merci Scott !
Georges
Ouaaaaouhhhh !!!!!
Exceptional !!!!
I try for Christmas !!!
Thank you Scott !
Georges
I've been making Turducken for years now, and the turkey's we get out here pale in comparison to the size of your bird. Heck, even the duck and chicken come nowhere near the size of yours. As a result, all I can fit into my turkey ends up being two duck breasts, two chicken breasts and chicken thighs, and I line the deboned turkey with slices of bacon to add a nice smokey flavour to the bird. Makes an excellent gravy, too! Slather the sucker after it's been stiched up with butter and a generous dousing of onion powder, salt and pepper over the skin. Yum yum! I'll definitely have to try sausage next time.
Awesome stuff. Good on you mate.
Awesome video man, I'm a new subscriber, and I am loving the tutorials. Thanks and keep up the good work.
That was the most beautiful Turducken I’ve ever seen. I know it wasn’t easy giving it away. I want to see you cook it. I wanted to see you cut into it. PLEASE make another and you cook it and show us the inside. GOD BLESS.
your buther skills are off the hook
Well done Scott, a great video and really good to see the end product go to make a lot of people very happy, (and well fed). Have liked, (as always), many thanks for your time and effort mate. ATB Geoff.
Bravo.
Great ending. I liked your video!
Thank you and needn't to cry :-)
Well done mate....
Good man! I would have a hard time parting with that beauty : )
Big tip from my experience making these things for family holidays using standard 20-22lb grocery store turkeys here in the US...leave out the chicken. Two reasons. 1) Chicken takes away from the flavor experience. Most people eat chicken all the time and the flavor is relatively bland so each bite is somewhat of a let down next to the duck, turkey, and highly seasoned stuffing mixes. 2) It is difficult to get a meaningful amount of dressing/stuffing inside the chicken and between duck and chicken. The size difference between the boned duck and chicken is not great since a chicken has proportionally more meat in relation to skin and fat than the duck. The internal space problem is especially relevant when using a diced bread or crumbled cornbread based dressing/stuffing rather than a less voluminous meat and fine crumb dressing-stuffing.
Also, I like to use a V-shaped turkey rack or make a V out of two wire cookie cooling racks wedged in a pan to keep the shape of the turkey while it cooks, and keep it above the juices otherwise you pull a half stewed meat pillow out of the oven that at least three members of your immediate family will laugh at and you may add to the already high statistics for holiday family violence. Friends are more forgiving but they still know the thing you spent so much time on looks like a sack of animal feed.
Well you rich bugger, chicken is always special to me because it was a luxury when I was a child and rabbit was really all we could have. Beef lamb & pork were distant memories. Rationing very much governed our diet and I think we fell out with the Americans over something or other and they cut off our food supply around 1950 or so. Yes, you don't read about that little episode much do you? Anyway, chicken will always be a luxury food and taste to me and millions of others, so go and eat some shit and be thankful Mr Tyrander.
Last time I made 1 it weighed 30 pounds all said and done
Strong work buddy
Nice thing for you to do Scott. Happy Thanksgiving and Christmas.