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Turducken Presentation; Why Deborah and I Kick As and Also Van
The title's a Norse joke. See, we have two tribes of gods, the Aesir and the Vanir -- the singular of Aesir is As, and the singular of Vanir is Van.
Get it?
Okay.
The Serving of the Turgoosen:
So, when you have this beast on the table, the first cut ("... is the deepest," thank you Rod Stewart). goes down the centerline. I whipped out my electric knife and, with everyone gathered 'round, made that cut, and had![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cynanpoly fetch away half the turducken.
Tapping the mound of meat with my knife blade, I declared, "Now this, everyone, is the turgoosen."
"Ooooooo..."
The outer layer, the turkey's skin, was a deep mahogany color, caramelized by the long cooking process and flavored by the spice mix we'd used. Cutting it open with the electric knife revealed the strata of stuffings and meats therein.
"This, then, is the turkey meat (which was perfectly moist, basted thoroughly by the goose beneath it, and prevented from drying by the low oven temperature)."
General noises of assent followed this definition.
"And this layer, it's an andouille sausage forcemeat. Now, andouille sausage is a pork sausage, and a little spicy, and a forcemeat what you call a stuffing when it's mostly meat, only a little bread holding it together. Atkins people please note that there's a pocket of the forcemeat hiding out in the neck cavity.
"This, here, this darker layer of meat? That's the goose. It basted everything else -- there was a gallon of juice that came out of this thing." Although, come to think of it, the fact that I'd brined the inner birds (nithogg made an Altonian brine while I worked on other stuff) probably has something to do with it.
Noises of vague astonishment.
"Next, here, we have a cornbread stuffing, and there's a lot extra of that," I said, tapping the bowl with my knife for emphasis, which was accompanied by another assenting rumble.
"The inner layer, then, is a chicken, with a chestnut-shiitake stuffing inside that."
Diana quipped, "Next time," NEXT time, Diana? What did they say to you when they were suggesting what to do at the NEXT tournament, thirty-odd years ago, eh? Er, I digress, as I'm discussing turgoosen and not founding the SCA, here. "Next time, you should put a hard-boiled egg inside the chicken!"
"Why, yes, and then I'll put Koschei the Deathless's heart inside the egg..."
Actually,evergrey suggested a swan as the outer bird, with the skin intact so we could drape it back over the finished thing. Mmmm, Valkyrie roast! Which I shan't do, actually, 'cos walkyrja might be cranky if I suggested we roast her for Yule...
The electric knife made swift work of the triple-layered roast of meaty goodness once I laid it on its flat-cut side, and a meaty time was had by all.
The stock burbles 'pon my stove, and now 'tis time for it to cool, and me to sleep. Mmmm, sleep.
But I'm very proud of Deborah and myself for the work we put into this. *happy grin*
-- Lorrie
Get it?
Okay.
The Serving of the Turgoosen:
So, when you have this beast on the table, the first cut ("... is the deepest," thank you Rod Stewart). goes down the centerline. I whipped out my electric knife and, with everyone gathered 'round, made that cut, and had
cynanpoly fetch away half the turducken.Tapping the mound of meat with my knife blade, I declared, "Now this, everyone, is the turgoosen."
"Ooooooo..."
The outer layer, the turkey's skin, was a deep mahogany color, caramelized by the long cooking process and flavored by the spice mix we'd used. Cutting it open with the electric knife revealed the strata of stuffings and meats therein.
"This, then, is the turkey meat (which was perfectly moist, basted thoroughly by the goose beneath it, and prevented from drying by the low oven temperature)."
General noises of assent followed this definition.
"And this layer, it's an andouille sausage forcemeat. Now, andouille sausage is a pork sausage, and a little spicy, and a forcemeat what you call a stuffing when it's mostly meat, only a little bread holding it together. Atkins people please note that there's a pocket of the forcemeat hiding out in the neck cavity.
"This, here, this darker layer of meat? That's the goose. It basted everything else -- there was a gallon of juice that came out of this thing." Although, come to think of it, the fact that I'd brined the inner birds (
nithogg made an Altonian brine while I worked on other stuff) probably has something to do with it.Noises of vague astonishment.
"Next, here, we have a cornbread stuffing, and there's a lot extra of that," I said, tapping the bowl with my knife for emphasis, which was accompanied by another assenting rumble.
"The inner layer, then, is a chicken, with a chestnut-shiitake stuffing inside that."
Diana quipped, "Next time," NEXT time, Diana? What did they say to you when they were suggesting what to do at the NEXT tournament, thirty-odd years ago, eh? Er, I digress, as I'm discussing turgoosen and not founding the SCA, here. "Next time, you should put a hard-boiled egg inside the chicken!"
"Why, yes, and then I'll put Koschei the Deathless's heart inside the egg..."
Actually,
evergrey suggested a swan as the outer bird, with the skin intact so we could drape it back over the finished thing. Mmmm, Valkyrie roast! Which I shan't do, actually, 'cos walkyrja might be cranky if I suggested we roast her for Yule...The electric knife made swift work of the triple-layered roast of meaty goodness once I laid it on its flat-cut side, and a meaty time was had by all.
The stock burbles 'pon my stove, and now 'tis time for it to cool, and me to sleep. Mmmm, sleep.
But I'm very proud of Deborah and myself for the work we put into this. *happy grin*
-- Lorrie
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I am mightily sorry that I live on the wrong coast to have partaken of the feast.
hail to the as/van kicking cooks....
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yaay!
Thank you very much...
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Side note: I've been looking for a source for swan forever; anyone have any leads? I can't find it through any of the usual game suppliers. Oh, and I might be able to get some of the snow goose my uncle took this season. Any reason to think it would cook differently than plain ole garden goose?