WEED, Ky., Nov. 24 /PRNewswire-FirstCall/ -- According to some historians there was no milk, cheese, bread, butter or pumpkin pie at the original Thanksgiving Day feast at Plymouth Rock when the Pilgrims sat down with the Indians. But according to whiskey legend Jeremiah Weed, there were plenty of turkeys, ducks and chickens. Jeremiah Weed, patron father of Jeremiah Weed Sweet Tea, Jeremiah Weed Bourbon Liqueur, and the recently introduced Jeremiah Weed Bourbon, each year shares his secret family recipe for turducken, a unique Thanksgiving combination of a boned turkey, duck and chicken.
Celebrated by discriminating chefs throughout the United States, a properly prepared turducken brings to the Thanksgiving table a unique American approach to fine down-home holiday cooking.
"A lot of folks been askin' gin this yer bout how to do a turducken. So we took this special turducken recipe right out of the Family Bible, where we keep em, and put it on the Facebook for our fans. Follow this recipe, which my great great great Grandpappy brought with him when he moved to Weed, Kentucky from Western Pennsylvania (he was part of the famous 'Whiskey Rebellion' when George Washington brought an army to Western Pennsylvania to collect whiskey taxes. So Mr. Weed senior hightailed it outta there). You try it and let me know what you think now ya hear," Mr. Weed said.
Not unlike the many TV chefs who fill the airwaves these days with Thanksgiving recipes, Mr. Weed shares his recipe for all Thanksgiving cooks. http://www.facebook.com/#/video/video.php?v=40641547449
Mr. Weed's Turducken Recipe: MR. WEED'S WORLD FAMOUS TURDUCKEN Ingredients ----------- Birds: ------ 20 lb turkey 3-4 lb duck 3-4 lb chicken Turducken Seasoning: -------------------- 2 tablespoons onion powder 3 tablespoons garlic powder 2 tablespoons dried oregano leaves 2 tablespoons dried sweet basil 1 tablespoon dried thyme leaves 2 tablespoons black pepper 1 tablespoon white pepper 1 tablespoon cayenne pepper 1 tablespoon celery seed 5 tablespoons sweet paprika Stuffing: --------- Andouille dressing Cornbread dressing Oyster dressing Directions ---------- - Debone all 3 birds. - Take your Turducken Seasoning ingredients and combine in a food processor. - Season the turkey all over, inside and out, with the Turducken Seasoning. - Lay the turkey skin down, on its back. - Stuff andouille dressing into the leg, thigh and wing cavities of the turkey (not too tightly). - Cover the remainder of the top facing turkey in a layer of andouille dressing. - Season the duck all over with your Turducken Seasoning. - Lay the duck on its back, on top of the andouille dressing layer. - Layer the exposed duck with a lighter layer of dressing, this time using the cornbread dressing. - Do the same with the chicken and the oyster dressing. - Place a couple of garlic cloves on the chicken, as well as rosemary, basil and black pepper to taste. - Fold the sides of the turkey to close the bird and set in pan for roasting. - Sew up the bird and cook breast up for 12 hours at 190 degrees. - Collect the drippings for use later in your gravy. - Carefully remove your bird and take it outside to your deep fryer. - Use 4-5 gallons of peanut oil seasoned with your favorite herbs and spices. - Cook the turducken in the deep fryer for 30 minutes. Make certain you are not under a covered shelter like your garage and are on a flat surface. - Use leftover drippings to combine with the drippings collected from the turducken roast and add 2-3 cups of Jeremiah Weed Bourbon Liqueur to the stock to make some of the best gravy imaginable. - Enjoy.
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