Top 10 Craziest #DDD Turkey Videos with Guy Fieri _ Diners, Drive-Ins and Dives _ Food Network

The Art of Preparing a Turducken: A Culinary Adventure

For a true food enthusiast, the turducken is a culinary masterpiece that offers a unique and exciting cooking experience. This dish consists of a chicken stuffed with a duck, which is then stuffed with a turkey. The preparation process requires great attention to detail and a willingness to experiment with new flavors and techniques.

The journey begins with the creation of a rich and flavorful ham stock, made by simmering ham bones, celery, garlic, crushed red pepper, onion, green peppers, and vinegar for an hour and a half. This broth is then strained and served alongside the turkey, providing a savory base for the dish. The addition of parsley adds a fresh and herbaceous note to the flavor profile.

Next, the chef introduces the concept of "foot juice," which is essentially a concentrated stock made from pork trotters. This ingredient adds depth and richness to the dish, as well as a unique textural element. The connection between foot juice and the movie Footloose is noted, with Kevin Bacon's appearance in the film serving as a humorous aside.

The turducken itself is a work of art, with each component expertly prepared and presented. The scissor cut, where the chicken is sliced down the back to reveal the juicy oyster meat, is a highlight of the dish. The duck and turkey are then seasoned with Cajun spices and blackening seasonings, adding a bold and savory flavor profile.

The chef's use of andouille sausage and cornbread stuffing adds an element of warmth and comfort to the dish, while the addition of roasted red bell peppers provides a pop of color and freshness. The turducken is then assembled, with the duck and turkey expertly arranged inside the chicken.

As the Superbird, the final component of the turducken, cooks in the oven for 12-13 hours at 200 degrees, the aromas wafting from the kitchen become almost intoxicating. When the dish is finally revealed, it's clear that the chef has outdone themselves once again.

The combination of flavors and textures in this dish is truly remarkable, with each component working together to create a culinary experience unlike any other. From the rich ham stock to the tender Superbird, every element has been carefully considered to create a truly unforgettable meal. Whether you're a seasoned foodie or just looking to try something new, the turducken is an adventure not to be missed.

For Chef [Name], this dish represents a culmination of years of culinary experience and experimentation. The creation of this masterpiece requires patience, attention to detail, and a willingness to take risks in the kitchen. As he notes, "This is like culinary Disneyland for a dude like me," highlighting the sense of wonder and excitement that comes with exploring new flavors and techniques.

As we explore the world of the turducken, it's clear that this dish is more than just a meal – it's an experience. Whether you're cooking for friends or family, or simply enjoying a quiet evening at home, the turducken has the power to bring people together and create lasting memories. So, if you're feeling adventurous, why not give this culinary masterpiece a try? With patience, practice, and a willingness to experiment, you can create a dish that's truly worthy of its reputation as one of the most iconic and delicious meals in the culinary world.

"WEBVTTKind: captionsLanguage: enSo here I am in Hawaii and the locals havesteered me to this joint, a bowling alley.It's called the Alley Restaurant, and it'shere in the town of Aiea, right outside ofWaikiki. This guy made an oxtail stew thatis out of this world.But he promises me has more tricks up hissleeve.Chef, what do we got?So we're going to make some cola.Cookie.Cola. Like regular cola.Okay, I'm going to.Start off with a fresh turkey breast.And we're going to make them into portionsthat we're going to be marinating.Put it into our pot here.Let's make the marinade.Cola. What we're going to start with.Straight off the tap.And then we're going to do a little salad oilsoy sauce fresh garlic fresh ground pepper.What's the coolest. Once I turn it in hereit's going to change.It's going to get all wobbly like that.And that cola will tenderize the turkey.It's going to taste like beef if you closeyour eyes.Now yes. Really?You're going to say, whoa, what is thatbeef?But it's turkey.And how long are we going to let thismarinade on the turkey overnight.All right. Overnight.So this is our overnight marinated turkey.And we will grill some.How many pieces do you get.Three.We have to turn it and turn it so it doesn'tburn.And here we have our turkey right off thegrill.All that's going to go on that bun.All that's going to go in this one.Put some mayonnaise in here.Both sides. I'll drop this lettuce right inhere.This is your sandwich.I don't know exactly how to go after this, soI have a good half of it.We've got the roof coming off of that.It doesn't taste like soda pop, and it's notsuper sweet.But that is rich flavor all the way through.And it is super tender.I mean, super tender.Mm. That's like Thanksgiving.I'd eat till I pass out. That's seriously.It's simple and it's to the point, but it issuper flavorful.Dynamite chef, your.Cold turkey sandwich.It's not dry.It's so moist and so tender.It's very hearty.You don't feel like you're eating asandwich.You feel like you're eating a meal.Casey. Chicken plate.People come from all over the island to eathere for the food and for bowling, but forthe food. Order up.And the food's righteous.I mean, this food is ridiculously good.Ridiculous. Ridiculous, yes, I concur.It's not bowling alley food, I'll tell youthat much.The reputation is huge.The food is legit.You take the time, you put it in a reallyfunky, fun atmosphere.Nice job. Thank you. Really nice.For folks who travel a lot.They have their oasis like favorite hotel,favorite car rental, and favoriterestaurants. But from folks from the EastCoast, it's not just favorite restaurants,it's favorite diners.And not just diners, but Greek family rundiners.Well, here's the oasis in Charlotte, NorthCarolina.Landmark diner.Roast turkey.Turkey and stuffing makes me feel warminside.I love.The Reubens.Whatever you're in the mood for.From Italian to American, the Greek, Greeksalads up.Just really good home cooked food here.That head chef Milton Palamides home friespicked up from his father in law John, calledgive another speech by an ex New Yorker whoopened this joint 20 years ago with hisbrother, Larry. A lot of Greek family dinershere in Charlotte.We're the first one over here, the first tointroduce Charlotte to Northeast Dinerclassics. Split pea soup like Thanksgivingon a plate with turkey done the landmark way.What is the big stockpot for?Well, that's the funny thing here.We boil our turkeys.You boil the turkey, boil the turkey.We don't roast it. Start off with someonions, celery, then carrots.You're going to change your Thanksgiving,ain't it.Throwing a little bit of pepper and now salt.Put it in our water.He picked up that five gallon bucket,watering like he was dumping over a cup ofcoffee. And now you're just going tomanhandle this over to the stove.This bowl is about two, 2.5 hours.Get done. Cool down a little bit.How do we make a gravy if there's no pandrippings.From the stock butter?Let that melt. Add our flour mix.Let the flour cook a little bit.Add our turkey stock.Whisk it together. Add a little bit of saltblack pepper whisk.Now what are we into. We're going to.Make our stuffing a little bit of vegetableoil onions celery my carrot.And I'm gonna let them cook down pretty goodbit.What else.Do we have going in.There a pound of butter apple mixture.This is made from my dear old baker.I really don't know.Where we're going at.This point. Throwing my garlic, my sage.Whoa. The whole garden.A little bit of black pepper, salt, a littlebit of sugar.There wasn't enough in the apple pie filling?No, and.A little bit of poultry seasoning.And we mix that sugar, let that cook down.Now we're going to start with the breadcrumb mixture that I make with hollow breadwhich is made here. So this is my pot.Then we'll add the eggs a little bit ofturkey stock and we'll mix it a little bit.We'll hold it. No actually I'll leave itI'll leave it.So I turn it as I need it.Now we're going to add the veggie mixture.Get it all, combine everything.Rowing down the river right now.Exactly. Ready to go?Well, we're going to coat our pans with alittle aquanet.Now let's make some stuffing.Okay, so it's stuffing loaf.How long is it going to go.It's going to go about 45 minutes to an hour.45 to an hour. Bring it out for that nicecrunch on top.Let's cut the stuffing.That is dense.Well we cooked this with a little bit ofgravy.All right. So we're going to go ahead andclean the turkey okay.Now this is the non roasted turkey.This is boiled.Carve off a piece I'll dip it in the stockthat it cooked in.Make sure it's nice and hot. And then we putit on top.All right. Now your gravy or gravy a littlebit of gravy on top.That's a good night meal right there.Well that's a big flavor man.Tender turkey. Big flavor in the gravy.How's the stuffing?I tell you, man, it's good.I didn't think you were going to pull it offwith those apples.You know what I'm picking up is thecinnamon.That's Thanksgiving on a plate every day.Way to go. Welcome to Murphy's Bar andGrill.I'm going to get you.Guys a goose pineapple pie.I just want to be in the bar business.So Don Murphy.Buys this local landmark more than 22 yearsago.It keeps us busy.And then he got hungry.Medium rare in the window.If the Murph likes to eat it, then it makesit on the menu.Things I like to eat from salads.Caesar with the blackened ahi.Two burgers. One of their classic signatureshere at Murphy's shows this.Open faced turkey sandwich.It's my favorite.So, Murph, what are we working on?Cranberry sauce for the.Open faced turkey leg sandwich.Hit it dude. All right, a little bit ofwater, sugar, cranberries, cinnamon stick, alittle.Orange zest.Splash of orange juice.And that's all she wrote. That's it.Let it sit there and simmer.Yep. Okay. And this is going to go on top ofthe turkey leg.Exactly.What are we on now. We're going to cut theturkey legs off of this turkey.So the bones are not going to make it inthere right.No I think turkey leg is a very good choice.It's got some nice texture. You got a lot offat.So you get the thigh the leg wings, twowings to the whole thing.All going to go on here.We usually cook two at a time.Put on a little olive oil, salt and peppermore of your time.You in that time do you have a time guard?I've been doing time with thyme.Carrots and onions and celery underneaththere.And we're sit there and just roast it off.45. Two hours.Convection oven. That never stops.That's it.Now it comes out. You cool it down, someoneshreds it all off and makes up a sandwich.You got it. Are we going to hit any gravy onthis?Oh, yeah. We'll hit some.Gravy. And you make this from the stock?Yep. Did I do something wrong?I forgot. I mean, you're on my diet.You think I got this by running here?Let me have some of your cranberry sauce.This is Thanksgiving sandwich, brother.This is it. There you go.I want to let the shovel fest begin.That'll set you free, huh?Wow.You didn't hit Plymouth Rock.You drove right up on it.The turkeys roasted perfectly.And this was cooked down. Rendered down allthe fats out.It's got great flavor.Then you make the gravy out of the bones,which is the only way to play a ball.And then you make this really tangy truecranberry sauce.Mm. That's good night food right there.When I roll into San Fran for a concert or agame or just hanging out with the crew, oneof my favorite places to go is this Tommy'sjoint.It's been a local neighborhood favorite forover 60 years.Definitely one of mine.And you are so going to dig this.Step up, step in, come in and win.It's a German.Hofbrau and it's like eclectic.Where you can get roast beef turkey.Sandwich pastrami sliced in front of.It. This is like an oasis.It is pastrami, brisket, ham, corned beef,turkey, roast beef.Sandwich a la carte or dinner plate.Thank you, my friend.And they've been doing it this way since 47.Absolutely delicious.Melts in.Your mouth. Perfect.What are you having? Sunshine turkeysandwich.Fresh roasted turkey sliced in front of youon a sourdough roll for $5.50.That's right.This is crazy.550 yeah, good.How big of a turkey is this 28 pounder?I could walk out with this guy.So what's going to happen with these guys?Seasoning with a little salt.Black pepper. That's it.Nothing in the cavity. No other seasonings?No, no.Nothing more into the oven.Just plain.And simple. Are they done?It is.Done. Yeah.That's a big bird bonanza.Look at those things.Have a slice. Well, dark meat too.So you make the gravy from scratch?Yes. That's tender turkey, not dried out.I've been at fancy restaurants that don'tmake things nearly as good as this.Oh, I got to take.I got to walk away from that.One of the best places in San Fran.Don't you think?Absolutely. I don't think it gets much betterthan that.And.Oh, let's not forget the same prices.Yes, since, like 1962.But close people are.Going to come to San Francisco and say, hey,I've been to Tommy's joint.Isn't there a Golden Gate Bridge here, too?So here I am in Cape May, exit zero, thelast exit on the Garden State Parkway.Now, this shore town is known for itsVictorian homes and is a great familyvacation destination.Now, right in the middle of it all on thecorner of Beach and Perry is a 42 year oldneighborhood joint that's serving upbreakfast, lunch and dinner with a littleGreek twist. This is George's place, eventhough these days.How's it going? Are you good? John and Peteare running the joint.Pass it down when it's ready.The quarter Panayotis brothers doing what alot of Greek families do come November.Go over here.We celebrate Thanksgiving, Greek style.Oh five.Do you think you're getting turkey andstuffing?And what you're getting is a whole lot more.Turkey turkey.Submerged in duck.Fat. That's great.Where did you come up with this idea?Thanksgiving came around and we're like, whatelse could we do with the turkey?Why not turkey coffee.So how do we start this little cushion ofsalt.Right into the food processor? Yeah, just alittle.It's a tarragon rosemary, parsley.Italian flat leaf.And what do we call this mixture that you'remaking?Green salt. Green salt.There you go. Take a look at that.It's like a savory snow cone.Oh that is awesome.I am so stealing this.That green salt right there is going to getrubbed on the turkey breast.Yes it is. Skin on it.Everything. Yep. Skin on.Go for it. I don't want to put too much onthere because then it's going to getoversalted put this in the fridge for 2 to 3hours, wash it off with some cool water,back.Into the fridge for 24 hours, and then we goto the KonMari method.That's correct.Submerge these turkey breasts into duck fat.I like this a cross between deep frying andpoaching in the oven at 250 for three hours.Yes. All right, turkey breast.Just break off a big piece.We're just getting it a little bit darker onthe one side.Look at the shredded turkey.It beat somebody at the door.It's not super ducky.That's not what it's cracked up to be.Let's get that stuffing. There we.Go. Let's give it a quick slice.The piece right there. Right on the center.Turkey coming off the grill.Right on there with it.And finally cranberries, a simple syrup anda little bit of honey.And my trusty snow pea shoots put a spin onthe classics.Mm. This is definitely a turkey dinner gonewild.Nice. Savory, sweet.Salty. And then you get the acid from thecranberry.You've got that complexity.It's very contemporary.It's got its components of old school.With what I will honestly say, dude, is thebomb dressing.When I think of Boston, I think of the TeaParty.I think of the Sox, of course.And now a place called Mike City Diner.Now it's not because the owner is animmigrant living the American dream, orbecause President Clinton's eating here.It's because of the way they're cranking outan American favorite turkey.Here you go, folks.Thank you. Jay.Turkey's fantastic food is just amazing.You just see this plate that should bealmost semi-illegal.And I remember the first time I came in here,I said, is that real or is that a prop?Oh, it's real, all right.One of four home cooked turkeys they'redoing up and serving up every day here.The all American meal.Nice to meet you. From a guy who's tellingyou he's living the All American dream.How old were you when you came to theStates?Eight, eight years old.Eight years old. And you came from Lebanon.Hodge fell into the food biz as a dishwasherin his teens, then worked his way up.Excellent. He bought this place 12 yearsago, left the original name, but got right towork on his own. Menu.Can I have some old fries filled with fresh,homemade local favorites?We got some good turkey dinner today when.He tried his hand at Turkey.It was an instant hit.Kind of happened by.Accident, but I had no.Place to put the turkey's but in the steamerand top of the steamer, and because it was anopen kitchen, just it blew.It just got out of control.I was.Like, oh my God, he's got real turkeys upthere on the bone.And on the plate and in huge sandwiches,turkey salad, turkey, meatloaf, turkey,everything all made fresh every day.Here we.Go. Grab them now.Jay's way. But the real magic.Here we go.Is when it's all on one plate.Wow. The turkey super money tender.The gravy.Which is money stuffing, can still taste thetexture of the vegetables, but it's creamy.That's really good.Have you eaten the Thanksgiving a thon herebefore or.Thanksgiving in July?Yeah, Thanksgiving in September.February. About any time you want it.Well, that's one of the cool things. You getit anytime you want.And if Thanksgiving on a plate isn't yourthing.Those are our pilgrim sandwiches, you guys.That's my Thanksgiving dinner.That's right. It is Thanksgiving all in arow.We're going to make a pilgrim sandwich.Okay.Okay, so cranberries.Put stuffing in it.That's a nice. Giddy up.Usually it's all white meat unless thecustomer asks for.So you pretty.Much make and do and give whatever they want.They want. Holy enchilada.How much are you going to give them?Should call that sandwich the.Good night. How many of these you sell aday?About 45, I would.Say 45.A day. 550. Yeah.And when are you going to do 700,000 turkeysa year?Now, do you eat this with a is there like acontraption one.There's gravy in it.It's best to eat it with a fork and knife.I got the gravy the stuffing I have to.Awesome. Thanks.That stands up there. And the best turkeysandwiches I've ever had.Wow. So it's Thanksgiving time now ondiners, Drive-Ins and dives.I have traveled all over this great countrymeeting all types of folks celebrating thisholiday their own way.So here I am in Albuquerque, New Mexico,where a father and son team have been bakingup New Mexican specialties since 1972.And wait till you see the type of turkeythey bake.This is Golden Crown panaderia and theydefinitely know how to make a guy feelwelcome. It all began in 72 when militaryman Pratt Morales got after what he reallyloved to do.I always wanted to be a baker, and everywherein the world that I traveled in the military,I would wind up at the local.Bakery and it took just another 30 years toget a reliable business partner.Couldn't afford to.Raise my own.Together they turn out a one of a kind menu.It's all about the biscochos here.I like the pumpkin empanadas.But when it comes to Thanksgiving.Isn't that beautiful?It's no surprise that the bird is absolutelythe worst.Okay, what are we going to make?I'm going to make some dough and this isgoing to be the wheat part of the of theturkey, the wheat part, which is the leg,the drumsticks and the wings.Got some nice stone ground wheat flour.This is bread flour.A lot of gluten in here. Put a little bit ofsalt in there.A little bit of shortening.And then it makes for a little bit. Somolasses that's going to give us some of thecolor but also some of the sweetener to andto soften up the dough a little bit.We're going to put some honey darling.Beautiful. And now we're going to add somewater to it.So I'm going to add it slowly little bylittle by little.Time for the East. We got all the mixes inthere.So here we go. Stop it!Bring it all out here.And what I'm going to do now to make aturkey is going to be made in three parts.I'm going to cut the drumsticks.The wings is going to be about half a pound.There you go. I have another dough that Ineed to make.The white part of the turkey, which is thebreast.White flour. A little bit of sugar.Salt. The shortening.Gotcha. Water.And add the yeast.Well, here we go. Okay.How long have you been doing this?I'm about 40 years.40 years? You've been making these.Oh, this is going to be the drumsticks.I see it. They're dark meat.And then we're going to do the body, whichis the white part of the turkey, the breast.And this is going to go right in here.Seriously. Okay.And I'm going to twist it like this.Now we're going to do the wings.Now we're going to cut the top part of theturkey.Separate it. There you go.And then the wings.Separate them over here.Also the bone. Taxidermist.Giving you a little texture.There you go. And I'm going to do a verylight egg wash.Give it a golden color.Some rosemary, a little bit of parsley.Let it rise as high as you will.Okay.Wait for it. Ready?Here we go, guys.That's. That's beautiful.Not beautiful.People would like to have a turkey that lookthat good.I'm going to slice you a piece. Okay.How was that?I like to have some of the knee.The little knee right there.Good crust on there.I get a little bit of that molasses.There you go. Start from the breast.There's a good part right there.It has a huge crust on it, but then it's justpillowy soft on the inside.The inside. And he a little bit of thatrosemary on that.On that bread. Tastes like holiday right offthe bat.A single mom has got an all female staff andher restaurant is her way, her style, herenergy, her attitude.It's kind of like right out of a storybook.This is Joy's once upon a time.We have a Bountiful beef for table four.Joy is totally whimsical.She does amazing things with food.I have a.Curried cashew coconut, carrot coming up.What she feeds you, what you walk into reallyis her life story.Portabella paninis coming up.I think one of the things I love about thisplace is that it's all women chefs.It's really about helping women because I wasa single mom.I think you empower people.It makes my heart sing.Pretty storybook here, girl.If you know this place, you know that it'sgood.You never afraid to eat anything on the menu.Turkey artichoke paninis.Both. Coming up.The turkey artichoke panini with the basildressing is just to die for.The artichoke tapenade is different thananything I've ever tried before.So what are we going to make?The turkey artichoke panini.So we're going to season our turkey breastswith some salt and pepper.Put it in our bag, put her in teamworkvacuum seal it.Into the sous vide. And while we're doingthat, we'll make the artichoke topping.Sounds perfect. Artichokes.Green stuffed olives in there.Parmesan, asiago and Romano.Garlic. Parsley.But it's Italian salt and pepper rind andlemon juice.We're on the edge today, folks.California olive oil, some basil.And you must grow this.I grow all my herbs.Yes. Yeah.So that's done.Last but not least.My famous fresh basil dressing.Famous people want to drink it out of thethings they told me.So yeah. Grape seed oil, California oliveoil, local honey, brown rice vinegar, whitewine vinegar.A little bit of water, a little bit ofonion.Garlic.She moves fast, folks.Stick with it.Oregano, dry mustard, Italian parsley.And then our basil.Okay. And then a little bit of salt.The chugging it thing that's 1,000%drinkable.That's a savory milkshake.Okay. Are we ready to make the sandwich?Let's make the sandwich.Fantastic.We're going to start with a really nicerustic bread cube Turkey.Nice and tender artichoke tapenade.Be generous with.That. The fresh basil dressing is going to goover our tomatoes and the Swiss.All right, let's go to the panini press.I can't believe there's cement here.There must be a path worn out where she'srun back and forth.Smell and food trigger the most memory, inmy opinion.Absolutely. So I was raised in a little towncalled Ferndale.I'm biting into this sandwich and it took meback to Ferndale as a ten year old kid.The bread, the tapenade, the turkey theseare the kind of flavors I love.You either have to do each one of thosepieces and do them exactly right, or it's notgoing to work. You do it all right withgreat ingredients and the right technique.You're going to get this delicious.Let's work on table three.Turkey artichoke panini.The turkey is sliced thin but there's plentyof it.The basil dressing my.Favorite dressing.I have filled a kiddie pool in the back of myCamaro.The bread is always so yummy and perfectlytoasted.Gotta love coming down to Atlantic City.Always a good time down here, and I'm abouta mile away from the boardwalk.And also where my restaurant, The Chophouse,is to check out.What I hear is a real deal.Southern restaurant. This is Kelsey andKim's Southern cafe.It's just all around good.Fried white meat chicken.Put the sole in sole food babybel.Waffle and chicken.So this is my buddy Robert.He's the valet at the Bally's Hotel,actually, where my restaurant is.This guy's been doing it forever.He's saying this place is legit.Kelsey's number one.He brings the South to South Jersey.That'd be local chef Kelsey Jackson and hiswife Kim, who started with takeout only backin 96, then upgraded to sit down here inzero nine.There's all kinds of flavors.Just coming out of that kitchen.Makes your mouth.Water. How do you describe Soul FoodRestaurant to people?Food that you was raised up on like collardgreens, fried chicken, turkey chops, porkchops.What's a turkey chop?Freeze the whole turkey breast and slice itdown on a bandsaw and make chops you get themfrom.I've been in the food business all my life.I mean, that's all I know is how to cook andhow to do restaurants.I've never heard of turkey chop.Smothered turkey chops.Have you ever had a turkey chop?I have not had a turkey chop.Did you try the turkey chop? She's notsharing.It doesn't look like she has such a smallpetite portion either.And it definitely one of my favorites.We got to make the gravy for the turkey chop.Start off with a little clarified butter alittle flour.So we're making the roux.We're going to brown our room.All right we're getting this going.Onions whisk that in real good okay.Now we're going to add our chicken stock.So there's the gravy for it.We're going to add a little black pepper and.A little kitchen bouquet. Some nice color forthat okay.Next up time for the turkey chop.And that is man you're right.Now we're going to do our seasoning a littleseasoning salt granulated garlic Cajunseasoning and black pepper.Gotcha. It makes a nice and good add it tothe flour.Gotcha.And that's it. No wash or anything.Just putting a little light coating on them.Light. Nice little coating on it.Now they're ready for the fryer.Dig it.How long do they cook for.3 to 5 minutes in the fryer.Now we're going to ray sauteed onions andour turkey chops.Now we add some of our homemade gravy.We made sure love your onions man.Yeah nice onion flavor.Let that simmer for a minute.Ready to be served some rice pilaf strainband.Some other turkey chops.That's real deal right there. Tastes like alight pork chop.Redding's not too heavy.Nice little bit of onion flavor.You do like your onions?Yes. Nice job.This is the first time I've ever seen it.Nicely done. Kelsey. Thank you.Done. You have some pigs feet on triple Dtrotters.How do we do it?First, you start off with some clean pigfeet.Good idea on the clean part.Got to clean them. Cut in half.Split. I'm just going to parboil them.We don't start them up.How long are they going to go?I'm going to cook them like this for like 45minutes to an hour.Drain the water off. Yeah.So that takes all the impurities out.There you go. Got it.So now we're.Going to start off with some nice ham stock.Add some celery in there.Eat the skin and everything.Eat it all. You suck it down.A little chopped garlic a little crushed redpepper.I like a little spicy.Okay, guess what we're going to put in next.An onion.Then we're going to go with some greenpeppers and then finish up with some vinegar.And we're going to let these cook for likeanother hour hour and a half until thetrotters get tender. Are you ready?Was that a bam? You just got a call.Emerald.Trout is a nice and tender.Fat pigtails. Pig ears.Head. Cheese.Head. Snout. I think I've had about everypart of the pig.And you're just loading it up, aren't you?I'm gonna have some.The stock. That's like a little foot juice.There you go. Wasn't Kevin Bacon in a moviecalled Foot Juice?Parsley. Jump in there.That piece right there.Oh, delicious.Yes they are.Tastes like pork, but. Kind of got that sametexture.Mm mm.It's super tender.The broth is great with it.The dynamite man. I've enjoyed all the partsof the pig.Now, I think I just wrapped it up with somepigs feet.It's called a turducken.Just one of the handmade, homemadespecialties.Transplanted New Yorker Mark Revson and hisson Matt are cranking out.Need some fries?Down at the restaurant and butcher shop.First opened by Mark's dad 32 years ago.Well, basically, I mean, you have a chicken,a duck and a turkey.So what I'm going to do is I'm going to takethis chicken and cut it right down the back.I call this the scissor cut here.You want to get your knife tip in here.This is the oyster meat of the chicken.Best part right now the duck.Same way I like this.All right. This is kind of like culinaryDisneyland for a dude like me.All right, big turkey.If I'm down far enough, this is going to pullright out.Stockpot. That was money, dude.Yeah. Okay. Can I try this one?Sure. Absolutely.Be my guest.I feel a good finger cutting coming in.And you're just going to kind of go down.Pull the meat.There it is. Good job.Rob.We're going to take the duck and the chicken.I'm going to hit it with a little Cajunseasoning.Throw the duck down.Same with the chicken.Chicken goes on a little.This is the super hot side.A little less hot.Right, right. Now, what I'm going to do, putsome of them blackening seasonings on there.Virgin olive oil here.Get it into the seams.The pockets. We took the thigh bones out.A little blackening on this guy.Take some of this cornbread stuffing here.Are you going to go to your spinach stuffinghere?Are you going to put some andouille sausage.And you guys make the andouille sausage also.Here on premises. Some roasted red bellpeppers.Oh, that looks good.I'm not going to take your duck inside thisturkey.You're not doing as much now.It's kind of.Hiding him in there now.Yeah.Now we're going to go to the chicken.I bet you have a lot of friends comeThanksgiving and Christmas time.You're just going to take it and you're goingto bring it up and turn it like this.Sometimes it's best to have a friend helpyou hold it.I grab it, let me see if I.Can find somebody. When is your springclothing line coming out?You're really doing a mac job, dude.You make that look so easy.That might be one of the best lookinguncooked food items.I mean, it's just beautiful.You just want to kind of set it up in here.Now, how long does Superbird take?This Superbird here is going to take about 12to 13 hours at 200 degrees.How many? 12 to 13 hours.Hot. One two, two three.Right. I feel better.You do? I'm going to.Cut it right down the middle.Steam coming off that.Oh, you should smell that.Holy moly, does that look for you?Oh, man, that's.A good combination.Definitely the richest of the duck and thefat.And then. You know what I pick up in thereis the andouille.And the chicken has such a lighter texturethan turkey.That is a flavor fest right there.\n"