Steak! Steak inside of a turkey!
Alright enough let me show you. That's Guga's style.
That's right we are steak people not so much poultry
but hey I think I did a good job. It looks good man. Thank you appreciate it. I'm proud.
You proud of me. That's just the outside. Look the juices are
running out here so we gotta open this quick. You ready for it? Let me show
you this and one two...What the heck is going on here.
They saw it already that's why I'm showing it to you.
What do you think Angel? What is that?
If you thought that was a regular traditional turkey that you see it in
every Thanksgiving dinner you are in for a shock.
Even though we don't like turkey that much, today I'm gonna do something
different. Last year I did what's called mastering
turkey and if you have not seen that video I definitely recommend you
checking it out later on. I have done several traditional turkeys but this
year I decided to do something I've never done before and I hope you enjoy
it as much as I did making it. This is the Frankenstein turkey experiment. So
let's do it!
Here we have a 14 pounds turkey. After thawing it and patting dry and
removing the giblets the first step is to debone it. I recommend going at your
own pace and don't try to be a hero it's better to do it right than being in a
race. The most critical part is to keep the skin intact. So I started on the back
making nice controlled cuts and slowly removing the meat from the bone. The one
thing to remember is the oyster go as low as possible and make sure that you
don't leave any meat behind. Once you reach the thigh bone just go very slowly
and work your knife around. Then we want to do the same exact thing to the other
side. The most critical thing is the skin keep it in one piece, once that's done
you just got to work your knife around it and pull out the midsection. You want
to concentrate on leaving the leg bone and also the wings everything else must
come out. Once I was done this is what it looks like. Then I put it in a tray and
reserved it on my refrigerator so I can get everything else ready.
This is a regular chicken, they call it a young chicken. The only thing to remember
is that it cannot be it bigger than your turkey. You also want to debone it, it is
the same exact way as the previous one. Is just a little smaller take your time
and go slow and you will be able to do it just fine. If you've never done it
before I know it can be intimidating but believe me when I tell you it is not a
big deal. The biggest difference between this one and the turkey is that we don't
want any bones left. It needs to be a hundred percent boneless. And once I was
done, this is what it looks like. The chicken
is a lot easier than the turkey because you don't have to save the skin. Now all there's
left to do is to save it and move on to the next one. And here we have a full duck
one of the most treasured things about duck it's its skin it has a lot of fat
and an amazing flavor. So the first thing I decided to do is carefully remove that
skin. You don't have to be as careful because you're gonna cut it in small
pieces. Again it is easy to do and not a big deal. Once I was done I reserved the
skin because we were gonna be using that for the next step. Then I jumped right
into the breast. Using the same previous method it just goes slow and work around
the meat. Again they don't have to be perfect you just gotta remove as much
meat as possible. The thighs and the legs I won't be using it for this recipe stay
tuned for that video real soon. But once I was done I was left with boneless duck
breast on the skin.
One of the worst things about having
turkey is that it's not seasoned well. Since now we have a completely open that
is no longer an issue and I started seasoning with salt and Guga's rub.
Remember exact amount and ingredients always in the description down below for you.
Then I started my assembling and the first thing was the chicken, then I added
the duck breast. To make sure everything is gonna taste great
I seasoned it a little bit more with Guga's rub. Now to make this look like
a turkey again you can see that there's parts that need some filling and for
that I decided to use some sausage filling. You can use any one you like I
just decided to take the casing apart and put it wherever it's needed. And once
I was done this is what it looks like. That my friends is a Frankenstein turkey
also known as turducken. The next step is one of the hardest and to help me do it
I'm using this butcher needle. I started by bringing everything together and
making knots with my needle as needed and here's how it works you just go
through once thread your needle and pull it out and make a knot. Now think about
trying to do this without that tool it wouldn't be possible. I slowly worked my
way tying the knots. I made sure to do one every inch. The most critical thing
is not to puncture the skin too much. Once I was done I flipped it around and
it's almost looking like a regular turkey. Then using the butcher's knot I
tied everything together to make sure that it stayed tight. If you are
unfamiliar with the butcher's knot I made a video for you so you can check it
out how to do it. It is an awesome knot to know. But once I was done this is what it
looks like.
One of the ways to get your skin as crispy as possible is to dry it, and the
best method I know is to leave it uncovered in your refrigerator overnight.
The very next day this is what it looks like. The darker skin is a sign that the
moisture has evaporated and exactly what we're looking for to get a nice crispy
skin. To make sure I'm gonna be cooking this to perfection I am using my
wireless thermometer. I want the skin to be as crispy as possible and you know
that the best way to do that is to deep-fry it. But I also like my charcoal
flavor on my turkey. So I'm trying to combine both together and the way for me
to do that is to render the fat from the duck, and I'll be using that fat to baste
my turkey. My theory is that in the end it will be as crispy as a fried turkey.
I've done that with chicken and it works like a charm. But now that I have my
Frankenstein turkey ready I am going to be cooking it in indirect heat at 375
degrees Fahrenheit. I will also be basting with the duck fat.
Once I've reached an internal temperature of 165 degrees Fahrenheit my
turducken will be ready. But now I say it is enough talking and it is time to cook it.
So let's do it
Alright everybody we have our beautiful... What do you think that is Angel?
It's a turkey man. That's right look at, what do you think?
Looks like rotisserie chicken. It does look like a rotisserie chicken and it's
so crispy the skin. Yeah it looks crispy. When I was cutting it open everybody
super, super, super crispy. Okay there's something very special about this turkey.
Good stuffing. Yeah good stuff in here yeah. You ready to find out what it is? Let's go. Are you hungry?
Some rice and frijoles. Some rice and fri... you know as a matter of fact in Latin America
a lot of people put like rice and some fri..beans inside with a mission it is
absolutely, but there's none of that in here. You ready?
Steak. Steak inside of a turkey. Alright enough let me show it to you. That's Guga style.
That's right. We are steak people. Not so much poultry
but hey yeah I think I did a good job. It looks good man. Thank you. I'm proud. You're proud of
me? That's just the outside. Look the juices are running out here so we got to open
this quick. Oh its juicy. You ready for it? Let me show you this and one two .
What the heck is going on here?
They saw it over there that's why I'm showing it to you. What do you think Ange? Oh what is that
What is this bro you look like you staged this thing together like
Frankenstein or something. All that's missing is a couple bolts.
Frankenstein turkey man. It is not Frankenstein you should call this video Frankenstein turkey.
People would actually get mad at at me if I said, well maybe we'll just call it the Frankenstein turkey.
And then. By yours truly Angel. The beginning you could have the the lightning and thunder. Boom!
I'm excited to try it. You ready to try it?Let's try it man. Alright let's go for it it's gonna be our first
time trying turducken. Turducken. Turkey first. Cheers everybody
wow
That's very nice. A juicy turkey. Yeah I will tell you that
much. Did you try the skin? I'm gonna do that
now I just thought about that. Crunchy that's a crispy skin right there that's
what I'm talking about. Crunchy and juicy too, I like that. I like that too. That's a good one.
Let's try the midsection. Chicken? Yeah the midsection the white
one completely white is just chicken. Ready for it. I got it.
Chicken everybody. Oh yeah it taste like a chicken. It does taste like chicken.
It's completely separate. I thought that it was gonna combine together and then taste
have same flavor completely different flavor. I would say the chicken
is even juicier than the actual turkey. Yeah of course. If you had to pick a
winner so far turkey or chicken. I go with chicken. I liked the turkey man. Oh really?
The opposite of em. Just cuz the skin. No the skin is crazy. Turkey
comes with skin, chicken didn't. All right last one, the duck. You ready for it?
All right let's go cheers everybody. Cheers.
Hmm it's a little bit tougher. It is tougher. It is also the driest one. I
would say yeah maybe because it's just the breast. Maybe, yeah. Cuz the chest is
usually like hard and the breast is a little bit hard. This duck was swole.
Which one is your favorite Angel? I'm going with turkey. I'm going with the chicken my least
favorite is the duck, you? From the outside to the bottom. From the outside
to the bottom. Turkey, chicken, duck, the duck was just so dry. Yeah
very dry. I think this is very interesting to make if you're doing
something special on Thanksgiving it is not hard to do. I know it looks
complicated and all that and stuff but it's really not. All you got to do is
take out the cavity which is the mid part and then you just put everything
together tie it all up and it's ready to go. And that's a beautiful presentation.
Did you get surprised? Look it's it's surprising when you see like whoa what's going on.
What did you say it looked like what? Is the Frankenstein experiment
going on or like Guga the mad scientist over here. It's alive!
Anyway guys I hope you enjoyed this video.
If you do enjoy this video make sure you give it a thumbs up. If
you're not a subscriber be sure to subscribe for future videos. Remember if
you're interested in any of the equipment I use everything is always in
the description down below. Thank you so much for watching and we'll see you guys
the next one. Take everybody bye-bye. I wish I could have film the reaction of all
my family members but some of them don't like it be on camera everybody.
Thank you so much for watching it's time for me to have fun. Take care
bye bye.