Holidays may be the time for tradition, but we decided it was time to shake things up! We cooked the infamous turducken. In case you aren’t familiar, that’s a turkey, duck, and chicken all rolled into one. Sound too good to be true? Honestly, we thought so too!
Let us warn you, this isn’t a task to take on unless you are fully committed to the challenge. Patience is your friend while you prepare the turducken.
De-bone the meat – turkey, chicken, and duck. We did this the day before to save time. Depending on your expertise, this can take from 45 to 90 minutes.
Make stuffing to place between each layer of meat. This is the list of ingredients we used, but feel free to put your own spin on this favorite. We also made a double batch for each turkey to ensure we had enough for each layer.
- Stuffing mix of your choice (we used corn bread)
- Chicken broth (or vegetable broth)
- Fresh parsley
- Fresh sage
- Minced garlic
Now for the Turducken!
- Season each piece of meat with salt and pepper.
- Lay turkey out flat so it’s ready for the stuffing.
- Pat the first layer of stuffing on the turkey.
- Place chicken thighs on top half of turkey, and chicken breasts on the lower half.
- Pat a second layer of stuffing on top of the turkey-chicken combo.
- Place the duck in the middle of the stuffing layer.
- Add the last layer of stuffing.
- Begin to pull up sides of turkey to secure everything inside with twine or skewers.
- Season outside of turkey – we used paprika, salt, and pepper.
We doubled up and made two turduckens, one was cooked using our CVap® Cook and Hold Oven, while the other was prepared by CVap® Staging in our oven and then frying in our Collectramatic® Pressure Fryer.
The turducken prepared in the Cook & Hold was cooked on high yield at 170°F doneness and 4 level browning for six hours, then held overnight for eight hours at 150°F doneness and 1 level browning.
The staged and fried turducken was staged at 165°F and 0 browning over night for 14 hours and then finished in the Collectramatic Fryer for three minutes.
Roasted Turducken – 82% yield
Staged & fried Turducken– 84% yield
At some of our trade shows, we have showcased delicious, juicy burgers that have been CVap® Staged in a CVap Cook & Hold Oven. Quick speed of service and maintaining product consistency are just two advantages of using this method!
To prepare the burgers, we set the CVap to 135°F (food temp) + 0 (texture) and preheated for 30 minutes. After placing the burger patties on parchment-lined sheet pans, we put them in the cabinet and set the timer for one hour.
After an hour, the burgers had reached our desired minimum endpoint temperature.
Once we got them to temperature, we held the burgers at that temp until we were ready for our lunch service. We pan seared to finish them, but they can be finished however you prefer (marked on a grill, pan seared, etc.). The point is, using this method you can produce a perfectly cooked, juicy, delicious burger two minutes after it is ordered, and it’ll have that mouthwatering, fresh-off-the-grill taste that patrons love. Plus you are serving a safe product that hasn’t been overcooked.
To finish our CVap presentation, we split hamburger buns, placed a slice of American cheese on one half, and held them in a CVap Holding Cabinet for about an hour to gently melt the cheese and soften the buns before service. We also prepared crispy bacon using a CVap Thermalizer set on channel 7 for 20 minutes. Lettuce, onions, pickles, and a variety of condiments were made available and attendees were not disappointed!
To give you another perspective, watch this short video You’ll see that in the time it takes to cook one frozen burger patty on a grill, you can finish three burgers that have been Advance Staged – and we would argue they are a little juicier than the traditional from-frozen product. Watch to the end and see for yourself!
Seems like everywhere you turn today you’ll see a new burger concept, or a new burger on the menu of an existing concept. No wonder hamburgers are America’s favorite sandwich. There are even entire blogs and websites devoted to our country’s most esteemed sandwich. Two of our favorites are A Hamburger Today on Serious Eats and Hamburger America. If you check out these two blogs you can find out just about everything you want to know about burgers.
In line with America’s love for the hamburger, here at CVap Discoveries we are testing how to produce the perfect burger. Some of our results have been quite interesting. Look for our results on this blog. In the meantime we thought you might like to meet some Burger Masters who are using CVap to produce burgers that WOW! their customers.
Chef John Tesar is so proud of his burgers he chose to share his method for a perfect burger with millions of viewers on YouTube. You can check him out here.
Adam Fleischman in LA has taken burgers to a different dimension, literally. He uses CVap in his concept Umami Burger, which emphasizes Umami (the fifth taste) to make a better burger.
Thomas Salamunovich, a CVap pioneer, first recognized the value of serving a gourmet hamburger at his fine dining restaurant Larkspur restaurant in Vail, Colorado. He turned his single menu item into a concept called Larkburger.
Tony Maws, Chef/Owner of Craigie on Main in Boston, cooks his Bar Burger at a low heat in our CVap oven, followed by a quick char on the plancha. Check him out here: craigieonmain.com.
We are certain that there are many more Burger Masters out there using CVap to help create the perfect burger. Let us know about it and we will highlight your recipe and restaurant here at CVap Discoveries!