Best Koopers Turducken Burger Recipes

KOOPERS TURDUCKEN BURGER

Steps:

• * Personal note:.
• I suggest that you soak your duck breast in very cold light brine for 24-48 hours to get the gamey flavor out of it. Change the brine after each day.
• Brine Recipe:.
• 4 cups water.
• 1/4 cup salt.
• 1/4 cup Brown Sugar.
• Heat water to boiling, dissolve salt and sugar into water. Let brine cool completely before submerging duck breasts in chunks. I recommend placing it into the refrigerator to get it cold.
• Patties:.
• In a bowl, add the meat, herbs and salt and pepper. Mix all together well done making 8-oz. each patty.
• Grill your Turducken patties to minimum 165 degrees and melt your Irish Porter Cheese on them. The bacon grease adds fat, we want to aim for a 80/20 mix of meat to fat, much like ground beef.
• To build the burger:.
• Brioche Bun.
• 2 Bacon Strips.
• Baby Spinach.
• Tomato.
• 2 Oz of Cranberry-Dijon Mustard Sauce.
• Turducken Patty + Cheese.
• Brioche Bun.
• Sauce:.
• In a small bowl, mix all ingredients together.

TURDUCKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
• Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
• Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
• With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
• Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.