[NTLK] Deep fry and Turducken

[Jon Scordia]

I have an African recipe book by Dorinda Hafner that includes 'birds within birds'. Each de-boned bird; from turkey down to quail, is marinaded in a different set of spices before cooking. We made it at Christmas once and it was fantastic.

She claims in the book that she first read the idea in a Middle Eastern recipe for a banquet, starting with a camel and working your way down.

Try deep frying that!

Cheers

Jon
Sent from my iPad

On 5 Dec 2011, at 05:40, Andrei Chichak <newton at chichak.ca> wrote:

> Does anybody know if the manufacturer of Turducken uses meat glue to put those monsters together?
> 
> I suppose if you get the internal temperature up above pasteurization it shouldn't be a problem.
> 
> A
> 
> 
> 
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