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My White Castle Turducken

I’ve been talking about this for a while but finally decided to create this masterpiece.

Sarah was in charge of the stuffing. She based it off the White Castle Cook-Off winning recipe, which we scaled up to meet the demands of our turkey bag.

I sucked around deboning these birds for an hour and a half, during which I swore relentlessly to never do again. Never having done this before I checked out some really horrible youtube videos and decided to try to get the turkey carcass out in one piece. I managed to get it out without splitting the skin and the turkey was ready to be stuffed with the duck and chicken that I destroyed. You really need to have a ridiculously sharp knife to do this shit- which I didn’t.

This turd is now sitting in the oven at 250F. We have a party to go to at 6pm and I really hope this is done in time.

Update:
Yeah this turned out pretty damn good. It ended up taking 8.5 hours. I also found out that my thermometer is reading 4F lower than it should so this was a bit drier than I’d like it to be. Overall the flavor was there and the stuffing was banging but it def could have benefited from some type of injection or basting (which I didn’t do). Who gives a damn though, there were burgers in my turducken.

Here are some real sexy pics:

We’re dipping into the leftovers now, and as expected the ass end of those birds are tasting much better than the white meat.

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Biscuits

I like eating biscuits and a while back I was craving them and ribs so last Sunday I got together with some friends to do a little hee haw southern brunch. We did it up proper with two kinds of ribs, smoked country ham, mac & cheese, potato salad, biscuits, corn pudding, bread pudding, collards, apple pie and some hummus that a Korean brought for no goddamn reason. Anyways this post isn’t about that, this is about biscuits. I really wanted some southern style biscuits and wanted to figure out how to make them super flaky and fluffy.

I initially started with this recipe for Black Pepper biscuits because it just sounded dope. These tasted good but were real heavy, just didn’t have the flakiness I was looking for. After that I decided to do more research wondering if it was the recipe or of I was messing up.

Turns out it was both, my baking powder was like 3 years old (I don’t bake much) and apparently that matters, you want fresh. The other thing was the recipe telling me to bake them 2 inches apart, they should be touching, it helps them rise. This makes sense but I don’t know man I never made biscuits. Someone else always hooked them up so I never knew how easy these things were to make. It takes less than 10 minutes to whip up a batch of dough, eating biscuits from a tube.

After this batch I started looking for southern biscuit recipes specifically. I found a lot of people were using southern self rising flours that I can’t buy in San Francisco and didn’t have time to order online. Then I found this post on Pinch My Salt explaining the differences in types of flour. Depending on the flour the percentage of protein it contains differs. More

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