Turducken

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Danhx
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2003/04/29 18:26:10 (permalink)

Turducken

Okay, i've heard about Turducken (chicken inside a duck, inside a turkey), but have any of you tried it? Is it any good? And how the hell do you make all that meat fit in there?
#1

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    Bushie
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    RE: Turducken 2003/04/29 19:45:53 (permalink)
    What they do is de-bone all three, then wrap the meat inside each other. I believe the Cajuns made this one up, but I may be wrong about that. I attended a party 2 or 3 years ago where the host had made one, and yes, it's really tasty. (He smoked it and finished it in the oven.) As you would imagine, however, it's messy to eat. Down here, you can buy it ready-made around Thanksgiving, but I've never bought one since my wife thinks she hates duck.
    #2
    Danhx
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    RE: Turducken 2003/04/29 20:35:50 (permalink)
    Thanks for clearing that up. I figured you had to debone at least the first two birds, but i wasn't sure since i've never actually seen or eaten one.
    #3
    pigface
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    RE: Turducken 2003/04/29 22:33:17 (permalink)
    Can you deep fat fry it in a cajun turkey frier
    #4
    scbuzz
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    RE: Turducken 2003/04/30 08:22:55 (permalink)
    I don't see how you could deep fry all that, the birds in the middle would never get done and the bird on the outside would get burned to a crisp.

    Maybe you could deep fry each one individually and then assemble them (maybe that is what you meant, if so sorry) !

    #5
    geomotz
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    RE: Turducken 2003/04/30 08:32:51 (permalink)
    There was a great article in the NY Times the week before last Thanksgiving all about the Turducken, the history and how to make one - so we did. Awesome. A lot of work putting the damn thing together (takes two people). The great thing about it is that the skin from each bird keeps the moisture in and makes the whole thing very juicy.
    #6
    Bushie
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    RE: Turducken 2003/04/30 10:23:00 (permalink)
    geomotz, how did you cook it? Also, where did the idea originate? I've been told Louisiana, but I've never looked it up myself.
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    Danhx
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    RE: Turducken 2003/04/30 10:56:47 (permalink)
    How long does it take to cook it? Seems like you'd have to keep it in the oven for a very long time at moderate heat to give it enough time to actually cook all the meat, and with a chicken the furthest inside (i'm assuming, please correct me if i'm wrong) it could be a big problem if undercooked.
    #8
    geomotz
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    RE: Turducken 2003/06/03 17:41:50 (permalink)
    quote:
    Originally posted by Bushie

    geomotz, how did you cook it? Also, where did the idea originate? I've been told Louisiana, but I've never looked it up myself.

    It said in the article it originated in Louisiana and South Carolina I think, and started as small birds like a pidgeon inside of a quail, etc...

    We cooked ours in the oven for 6 hours on low heat I believe
    #9
    Bushie
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    RE: Turducken 2003/06/03 18:05:32 (permalink)
    Thanks, Geomotz. I may try to make one someday, but it sounds as if it's like tamales; better left for someone else to make.

    Pigeons??!!?? Ugh. I guess they'd be like doves, which I eat, but pigeons always seemed like flying rats to me.

    Thanks again. You need to "drop by" the site more often.
    #10
    EliseT
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    RE: Turducken 2003/06/04 15:07:01 (permalink)
    I thought it was alot more trouble than it was worth. It was one of those "show-y" things, where everyone oohs and aaahs, but after the novelty wore off, a juicy turkey is just as good.
    #11
    Jennifer_4
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    RE: Turducken 2003/06/04 15:29:23 (permalink)
    quote:
    Originally posted by Bushie

    Thanks, Geomotz. I may try to make one someday, but it sounds as if it's like tamales; better left for someone else to make.

    Pigeons??!!?? Ugh. I guess they'd be like doves, which I eat, but pigeons always seemed like flying rats to me.

    Thanks again. You need to "drop by" the site more often.


    Bushie, the "pidgeons" or pigeons often referred to in old recipes are what we now call doves, not the nasty trash scavenging 'flying rats' of the cities.
    #12
    Bushie
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    RE: Turducken 2003/06/04 16:59:48 (permalink)
    Thank you, Jennifer. I didn't know that. Good info. Eating a scavenger pigeon would be like eating a seagull to me.
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    Mayhaw Man
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    RE: Turducken 2003/07/10 09:16:33 (permalink)
    The turducken started in SOuth Louisiana as far as I know. There is one at every holiday party you go to around here at Christmas. They are widely available from every decent butcher shop in South La. My opinion is that they are only as good as the stuffing that is in them (can be rice dressing, shrimp stuffing, crabmeat stuffing, pecan dressing, etc.) and they tend to be really greasy due to all of the fat from all of the birds and pork in most of the stuffing. What i do like, however, are boned/stuffed chickens. They are kind of the instant food around our house. Straight out of the freezer and into the oven and two hours later a feast for four. Not nearly as greasy and just right for us in terms of amount. Poches in Breaux Bridge makes great ones. If you are looking for a turducken you can buy them frozen and shipped overnight at https://www.cajunspecialtymeats.com/turducken.html

    These guys also have a great line of Sausage, although I prefer Poche's or Richard's in Opelousas (PO-shays/REE-shards). Try the andouille from Poche's. Man is it s taste treat.
    #14
    Hillbilly
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    RE: Turducken 2003/07/10 11:55:25 (permalink)
    quote:
    Originally posted by Mayhaw Man

    The turducken started in SOuth Louisiana as far as I know. There is one at every holiday party you go to around here at Christmas. They are widely available from every decent butcher shop in South La. My opinion is that they are only as good as the stuffing that is in them (can be rice dressing, shrimp stuffing, crabmeat stuffing, pecan dressing, etc.) and they tend to be really greasy due to all of the fat from all of the birds and pork in most of the stuffing. What i do like, however, are boned/stuffed chickens. They are kind of the instant food around our house. Straight out of the freezer and into the oven and two hours later a feast for four. Not nearly as greasy and just right for us in terms of amount. Poches in Breaux Bridge makes great ones. If you are looking for a turducken you can buy them frozen and shipped overnight at https://www.cajunspecialtymeats.com/turducken.html

    These guys also have a great line of Sausage, although I prefer Poche's or Richard's in Opelousas (PO-shays/REE-shards). Try the andouille from Poche's. Man is it s taste treat.

    Is this the "Richard's" who has the killer Zydeco hall in Lawtell?
    #15
    Mayhaw Man
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    RE: Turducken 2003/07/10 14:37:20 (permalink)
    No,Being named Richard down here is like being named Kim in Korea or Sven in Sweden (yumpin yiminy!). Richards Dancehall is a great place and while you are in Lawtell you should go to Hawk's in Lawtell. This place has swimming pool size ponds next to it that are used for a series of crawfish purges (one day in one pond, next day another, etc.). They spice them afterwards as opposed to loading up the water, but they are really clean and tasty. You will not see many tourists here because it is hard as hell to find. Call for directions and expect to be told turn left at the one legged dog
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    marberthenad
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    RE: Turducken 2003/11/15 23:06:18 (permalink)
    I made a turducken once for a party. Got a local butcher to sell me the three deboned birds. Would not recommend deboning the bird yourself. Takes a long time to cook -- at least 10 hours on low heat. But the result is worth it (and everybody's shyness about trying the turducken disappeared once they saw it on the plate in front of them). Never seen it featured in a restaurant. Anyone know of a place that serves it?
    #17
    olphart
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    RE: Turducken 2003/12/29 21:16:01 (permalink)
    Hebert's Specialty Meats in Maurice, LA claims to have invented the Turducken, but others make that claim as well. I don't like duck, so I wouldn't care for a turducken. But we get Hebert's stuffed turkeys and chickens often now that they have locations in Houston.
    #18
    Tony Bad
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    RE: Turducken 2005/10/26 00:56:32 (permalink)
    quote:
    Originally posted by Danhx

    Okay, i've heard about Turducken (chicken inside a duck, inside a turkey), but have any of you tried it? Is it any good? And how the hell do you make all that meat fit in there?


    Kind of an old thread, but there was an article about Maurice, LA in this months National Geographic, and it included a bit about Hebert' Meats...the turducken sounds intriguing. For those that have had it, a cajun style one that it, how hot/spicy is it? I'd like to include it in a family gathering, but we have some wimps in the gang. Spicy is okay, but too hot will mean some will head for the local diner...hmmmm...maybe this isn't so bad...no really, and thoughts on the heat level would be appreciated.
    #19
    V960
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    RE: Turducken 2005/10/27 09:13:08 (permalink)
    Turducken is actually easy but also involved. Keeping items not needed at the time refrigerated is important. Detailed instructions are available on pages 109-115 in Paul Prudhomme's book The Prudhomme Family Cookbook. Or...

    http://www.chefpaul.com/turducken.html

    It takes 12-13 hours to cook and then rests for another hour.

    A good practise piece is "chicken in a chicken in a chicken".

    Couldn't find a reference to this one but it is basically a peeled boiled egg wrapped in stuffing inside a boned game hen that is then wrapped in stuffing and put inside a boned fryer. You bone them all so that when sliced and plated there is a ring of meat, dressing, meat, dressing and then the egg.
    #20
    Tony Bad
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    RE: Turducken 2005/10/27 09:37:35 (permalink)
    quote:
    Originally posted by V960

    Turducken is actually easy but also involved. Keeping items not needed at the time refrigerated is important. Detailed instructions are available on pages 109-115 in Paul Prudhomme's book The Prudhomme Family Cookbook.


    Thanks for the info, but I was thinking more along the lines of purchasing a pre-made one. I don't think I am up to the task of doing it on my own. I am good at eating, but not at major cooking tasks! My concern is all the pre-made ones I can find are "cajun" style, and I am concerned some of my family might find it too spicy. Wasn't sure what kind of heat level was associated with the way they prepare these multi-birds.
    #21
    mayor al
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    RE: Turducken 2005/10/27 10:14:04 (permalink)

    Everytime we stop at Jungle Jim's in Cincinnati we see 'pre-assembled' Turduchen in the Freezer section of the meat department. Price in the $64-$69 range.
    #22
    V960
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    RE: Turducken 2005/11/08 20:38:05 (permalink)
    If you buy it you are depending a production line guy for the seasoning. Do it yourself and grow.
    #23
    roossy90
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    RE: Turducken 2005/11/08 21:28:14 (permalink)
    http://www.foodnetwork.com/food/show_sp/episode/0,1976,FOOD_9994_40928,00.html
    I just happened to be looking at a recipie and saw this earlier, and was wondering what that turduken was..
    #24
    Sundancer7
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    RE: Turducken 2005/11/09 13:33:32 (permalink)
    Turducken is featured in this months National Geographic in the ZIP USA section which is 70555, Maurice, LA.

    If you do not subscribe to NG, you should be able to find it at:

    ngm.com/0511

    Paul E. Smith
    Knoxville, TN
    #25
    jmckee
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    RE: Turducken 2005/11/09 13:46:08 (permalink)
    quote:
    Originally posted by Sundancer7

    Turducken is featured in this months National Geographic in the ZIP USA section which is 70555, Maurice, LA.

    If you do not subscribe to NG, you should be able to find it at:

    ngm.com/0511

    Paul E. Smith
    Knoxville, TN


    And the piece is by Calvin Trillin, one of my favorite writers. He describes Hebert's Specialty Meats as "a stuffed-fowl specialist that has become particularly famous in recent years for turducken — a turducken being, whether the laws of nature argue against it or not, a stuffed chicken inside a stuffed duck inside a stuffed turkey."

    I am lobbying my wife to see if we can get one for Thanksgiving this year. So far, such lobbying has met with less than success.
    #26
    flipperdipper
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    RE: Turducken 2005/11/10 19:18:24 (permalink)
    I've just read about this little snack in National Geographic and intend to try it for Christmas. My only problem is that all recipes that I've seen call for American ingredients like Chef Paul Prodhomme's magic sauces which are not available here in Ireland. Anyone got any ideas for good alternatives????
    #27
    Kiowa1
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    RE: Turducken 2005/11/10 19:37:05 (permalink)
    I purchased a Turducken Breast a few years back when in Gulf Shores, Alabama... this was stuffed with Cajun Sausage and was frozen and vacuum packed. Took it back to Philly and actually cooked it MORE than a year later (kept it frozen, of course)... on Super Bowl Sunday along with a batch of chili (I have photos). The Turducken was EXCELLENT and I would do it again in a heartbeat...

    The chili was the "best in the world"...
    #28
    Adjudicator
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    RE: Turducken 2005/11/10 19:48:34 (permalink)
    quote:
    Originally posted by flipperdipper

    I've just read about this little snack in National Geographic and intend to try it for Christmas. My only problem is that all recipes that I've seen call for American ingredients like Chef Paul Prodhomme's magic sauces which are not available here in Ireland. Anyone got any ideas for good alternatives????


    Greetings & welcome to RF. Many of the specialty seasonings you mentioned are easily duplicated at home with commonly found ingredients. May I suggest you do a web search containing the product you are looking for, and also words such as "clone", "cajun" etc.?

    FOR EXAMPLE:
    "Louisianna chef Paul Prudhomme, America's number one Dom DeLuise look a like, hit it big in supermarkets with his magical brand of Cajun spice blends. Chef Paul developed his seasonings after years of making little batches and passing them out to customers in the restaurants where he worked. Now his Magic Seasoning Blends come in several varieties and are produced in a whopping 30,000- square-foot plant by 38 employees. Fortunately, it'll take only one of you in a small kitchen to make a clone of one of the most popular versions of the blend. Use it when you barbecue, roast, grill, or sauté your favorite chicken, turkey, duck, or Cornish game hens.
    1 1/2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon rubbed sage dash cumin
    Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste.
    Makes 4 teaspoons"



    #29
    Rick F.
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    RE: Turducken 2005/11/10 23:00:34 (permalink)
    I've eaten it. Mine came from Bellue's in Baton Rouge and was not too highly seasoned for most palates. It was good; but as someone mentioned, after the novelty wore off, I'd have cheerfully reverted to a nice, juicy, roast turkey.

    Incidentally, mine was a Christmas gift but was eaten the following October. Stored just fine.
    #30
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