The following is a product review for the Echelon Foods’ Turducken product.
It’s 2016 and I’m looking for bold food.
Happy New Year everyone!
I know I have been MIA for a while and I have to be realistic right now, time hasn’t been on my side to contribute to this blog as much as I used to.
First of all, I’ve assumed new responsibilities at work which has made work much more demanding than what it was a few years ago when I first started this food blog. But as I always say for people complaining about being busy at work; if you’re not busy, then you wouldn’t have a job.
The second thing and definitely not the least important thing that happened rather recently:
Yes. That date I went on at the CNE was a success; I now have a male companion to call my own.
Interestingly, he has the foundations of an excellent palette, it’s just that he hasn’t gone out on culinary adventures like I have so that will be an interesting journey to take him on. To be perfectly honest, I’m very happy with this addition in my regular routine and excited to see where this path will take us.
Speaking of interesting things happening, I was contacted by Echelon Foods to try out a product I’ve been eyeing for a while and that is the Turducken. For those of you who are unfamiliar to the product, it is a deboned turkey that is stuffed with pieces of chicken breast, duck breast, Italian sausage and stuffing.
This epic combination of aviary animals comes from the southern US and has different variations as to the execution of the dish. In the case of the Echelon Foods variety, the turkeys are stuffed with pieces of chicken breast and duck breasts rather than deboned versions of the aforementioned birds.
The best way to cook these monstrosities are low and slow in the oven and can take as long as 10 hours.
The occasion for the dinner was New Year’s Day and what better way to break all of your resolutions for 2016 in one go than with a giant meat mass, amirite?
And as if we didn’t have enough meat on it already, we wrapped it in bacon. We had some extra bacon from the Christmas season so we wrapped the turducken to help keep it moist and to impart some bacon goodness into the meat.
The verdict? Well, it’s not as great as I had hoped.
The Turducken is not the most flavourful and rather under-seasoned considering the price and all of the ingredients that are contained within this bird. The other thing I wasn’t a big fan of was the stuffing inside of the turkey with Italian sausage; it was almost complete mush and wasn’t the most appetizing to say the least.
The other thing I found odd was that the Echelon Foods site claimed that there would be drippings from the meat, at least enough for a gravy base. From what we saw, there wasn’t nearly enough for a tablespoon.
For a bird that registers at $120 Canadian and another $30 for shipping, I was really expecting something a little better in flavour and execution.
Another important note is that if you cook it at their recommended low and slow temperature of 220°F, you’ll likely be waiting for the bird to cook for 10 hours. The bread stuffing in the bird actually acts as a very effective insulator, causing the bird to not get up to the right temperature to cook. There was definitely parts of the bird that were still pink when it came out of the oven.
I do like the concept of the food and it definitely fits right up my alley in terms of bold and interesting foods, however at the end of the day, I am still The Piquey Eater.
Until we dine again,
The Piquey Eater
This post has been sponsored by Echelon Foods but, as always, the opinions are 100% mine.