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Old 10-20-2008, 06:07 PM   #1
Mr. Ed
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Default Turducken?

I was wondering if any of the gorillas here are acquainted with this dish and could provide some first hand information/experience. It looks pretty interesting
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Old 10-20-2008, 06:26 PM   #2
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Default Re: Turducken?

greasy and expensive. TMK only 1 place to get it sent via FedEx...out of La.
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Old 10-20-2008, 06:37 PM   #3
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Default Re: Turducken?

Turducken is a interesting dish which originated in Louisiana. It's a de-boned turkey stuffed with a de-boned duck stuffed with a de-boned chicken which in most of the ones I've had are stuffed with a seafood dressing.

A lot of people make their own (the de-boning is the hard part) but you can order them on line from a lot of places also. I'll post a couple of links but won't vouch for any of them.

www.turducken-king.com
www.cajunspecialtymeats.com
www.cajungrocer.com

This site also has some good information:
http://whatscookingamerica.net/Poultry/Turducken.htm
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Old 10-20-2008, 06:46 PM   #4
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Default Re: Turducken?

I've... (well the wife did most of the work) made a few over the years.
They are a lot of work, but worth it...
We did our first for christmas 4 yrs ago. A year later we did it again and put it in a cooler to keep it hot while we drove to the BIL's and it was excellent.
The wifey won't let me do another cuz' it is too much work for her making all the stuffings. (she made a different on for each layer)....
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Old 10-20-2008, 06:52 PM   #5
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Default Re: Turducken?

Have heard and eaten it. There are a few places that will attempt to put this on the menu and if you make it right, it's delicious. Do it wrong and you'll never make it again.
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Old 10-20-2008, 07:01 PM   #6
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Default Re: Turducken?

We had a local butcher prepare one for a large group of us. It was a bit different than the "traditional" turducken. It was a non deboned turkey, stuffed with a deboned chicken, stuffed with a deboned duck.

We decided to put the duck in the center (a smaller one in a big chicken) because it's much fattier and the idea was to have the fat flow though all the birds. Not sure if it made a difference, but it sure was yummy! It cost around $200 with tax, and *just* fit inside the oven. 7 hours cook time (I think, not I who was cooking).
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Old 10-24-2008, 09:04 AM   #7
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Default Re: Turducken?

The idea of stuffing a bird with another dates to ancient Rome, they stuffed the birds in a goat and the goat in a cow.

In England this has been practiced since medieval times and is still a traditional christmas meal, for those who can afford it.

A Bedouin traditional wedding feast, which may predate the roman empire, stuffs a camel with a cow, with a goat with chickens.

Sounds like the newest incarnation of a glutenous idea thats been around several thousand years.
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Old 10-24-2008, 09:13 AM   #8
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Default Re: Turducken?

I think when I get home I will try the getto version of this. I am going to try a
cornish hen into a chicken.
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Old 10-24-2008, 09:14 AM   #9
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Default Re: Turducken?

See, if a turducken isn't enough for you (and for those that wanted one wrapped in bacon), looks like the Cajun Speciality Meats have found what you've been looking for: Fowl de Cochon.

Quote:
Turducken not extreme enough for you? Try the Fowl de Cochon (Pig Turducken) - a boneless pig stuffed with a Turducken (Turkey, Duck, Chicken, Cajun Sausage) and loads of our famous cornbread dressing. Averages 50-60 lbs and feeds approximately 50-60 people. We must have a two week notice for this item. Please note, the dimensions of the Fowl de Cochon measure approximately 36" in length and 12" around. This is larger than conventional ovens.
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Old 10-24-2008, 11:43 AM   #10
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Default Re: Turducken?

I have actually stuffed a pig with 3-4 chickens!
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Old 10-24-2008, 08:23 PM   #11
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Default Re: Turducken?

Quote:
Originally Posted by Mr. Ed View Post
I was wondering if any of the gorillas here are acquainted with this dish and could provide some first hand information/experience. It looks pretty interesting
No gorillas here...only a buncha nutcases...
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Old 10-26-2008, 10:38 PM   #12
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Default Re: Turducken?

At the club we are kicking off the eating...I mean Holiday Season early. At our "First Thursday" dinner in November we are doing up two turduckens. Our cook will be doing one at his place and cooking the other at the club. From what I've been told, they will cook for about 16 hours at 180*. I cant wait to walk in and smell that bad boy.
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