Turducken?

[Mr. Ed]

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

[coach]

greasy and expensive. TMK only 1 place to get it sent via FedEx...out of La.

[macpappy]

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

[DMK]

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)....

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.

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).

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.

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.

[jquirit]

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.

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.

[livwire68]

I have actually stuffed a pig with 3-4 chickens!

[Neuromancer]

Originally Posted by Mr. Ed

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...

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.