Can someone PLEASE explain this Turducken thing again?
I just saw 2 pictures of Turducken, and I am STILL confused. They look like there is stuffing and it's hard to see different meats. Are there different layers? Is it intermixed? Is it a standard thing or do some butchers (manufacturers?) do it differently than others? Someone please satisfy my curiosity... WHAT is a TURDUCKEN?!?!?!? |
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| A chicken stuffed into a duck stuffed into a turkey. I have never seen one except in pictures but I think they debone the chicken and duck....maybe. |
I just buy it like this. Lucy loves it. 
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| All three are deboned and opened up then laid on top of each other. Then they are stuffed rolled and tied. When it is roasted it is sliced so that you have turkey, chicken duck and stuffing all in one slice.
I sent my Dad one for Christmas last year and he RAVED about it. This is where I ordered it from, the site has pictures. http://www.cajungrocer.com/fresh-foods- ... rce=google |
Tasker's Mom wrote: All three are deboned and opened up then laid on top of each other. Then they are stuffed rolled and tied. When it is roasted it is sliced so that you have turkey, chicken duck and stuffing all in one slice.
I sent my Dad one for Christmas last year and he RAVED about it. This is where I ordered it from, the site has pictures. http://www.cajungrocer.com/fresh-foods- ... rce=google Just like the picture on the can I posted! |
| I've been watching the Food Network in preparation for making Christmas dinner. (You must know thine enemy to defeat him!!!! )
So, on Friday night, Paula Dean was on and she made a Turducken. She had a giant turkey that was deboned except for the legs and wings. She laid it skin side down, all spread eagle and flat. She had some stuffing that looked like thick, brown mashed potatoes and she spread it, with her hands!!!, all across the inside. Then she had a completely deboned duck (looked like a jacket that another bird would put on!) and she laid that inside the gooped up turkey. She spread another laying of stuffing on the duck. Then she had a completely deboned chicken and laid that inside the duck and gooped it up. Then her hubby came in to help tie the whole thing up and they made out for a little while and then he pulled the two halves of the turkey together and she sowed the two halves of the turkey together so that it looked like a saggy, whole turkey again and threw that whole thing into a pan and into the oven. It was slightly creepy and just reaffirmed my anti-cooking stance! |
I just LOVE Paula Dean  |
Maxmm wrote: It was slightly creepy and just reaffirmed my anti-cooking stance! Yes, can you imagine? Making out in the kitchen? |
| Dude, I saw it! I like Paula Dean but that was creepier than the cooking!! |
| I have friends from Baton Rouge, and they made turduckin for me. It was really good. It was also stuffed with a cajun seasoned stuffing. Yum............. |
| Hmmmm, hmmmm Baton Rouge here.
Cut the turkey at the breast almost completely in half and debone it except for the wings and legs. Rub thoroughly with olive oil, sprinkle generously with lots of seasonings (especially Tony Catchere's or Zatarains). Layer a type of stuffing (use cornbread or bread stuffing at this point - and we use lots of andouille sausage in our stuffing). Debone a duck entirely and then sear it slightly on both sides on a flat griddle on the stove. Place the deboned duck on top of the turkey and dressing. Layer on the spices and then place another layer of a dressing (oyster dressing or rice dressing). Debone a chicken and sear it slightly on both sides then place on top of the duck and the last layer of dressing. Spice it up and then layer some more dressing. (You really need two people at the next part.) Grab either side of the turkey and pull together. Using a large needle and cooking thread - sew the bird together. Wrap cooking twine around the turducken numerous times to prevent it from falling apart. Cook at 250 for hours and hours and hours. Cut lay flat open and OMG eat a lot. Hope that helps Ron. This year we will pass on the turducken and are having fried turkey. If you haven't had that -  - it is mouth watering and oh so good. |
| Dang, I got rid of my OLD french cook books (like who wants to do THAT anymore!) and they started the whole silliness with quail and worked their way up to the turkey.......six different birds! Like, who's going to debone a quail!! Actually I think they just took the breast meat.
Now if you want to deal with just one bird, turkey, chicken or duck, you can debone it without out splitting it open......remove the bones via the rear end...including the leg bones and then stuff the whole thing, legs and all. Frankly, here the bird it lucky to get it's internal surprise packages removed before cooking. |
| I have only one thing to say......
Eeeewwwwwww  |
| Well, I've never totally left the paper packages, but was sure surprised when they started putting stuff in the neck cavaity...who'd thought!
Now I have the dogs to remind me, "we get the innards." |
| So you don't stuff both sides of the turkey? |
Maxmm wrote: So you don't stuff both sides of the turkey?
I'm so scared of salmonella that I don't stuff my turkey at all. I put lemon slices and onions and garlic in there, but those are for flavoring, not for eating. My mom gets annoyed with me saying I'm a germ-a-phobe. |
barney1 wrote: Maxmm wrote: So you don't stuff both sides of the turkey? I'm so scared of salmonella that I don't stuff my turkey at all. I put lemon slices and onions and garlic in there, but those are for flavoring, not for eating. My mom gets annoyed with me saying I'm a germ-a-phobe. i agree....germ-a-phobe  |
| No, Mandy, you don't stuff both sides of the turkey.
If you'll google Emeril's website, he's got some fantastic turkey baking instructions on there. Any way you might want to prepare it, he's got it covered. My favorite method is the brining. I think it makes the moistest turkey, hands down. |
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