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Turducken...just want to try it

Where can I try this gastronomical peice of...I do not know what....since I would never attempt to make....Is it worth trying ?

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  1. It's fabulous, but I ordered mine and had it shipped to me from the south. You can get different stuffings too but it's a chicken, stuffen in a Duck, stuffed in a turkey (all boneless with stuffing in the middle).

    2 Replies
    1. re: lexpatti

      Thx lexpatti...How big was it..it is just me and my husband if they are really big.I wouldl be eating it for a year...funny.... do you have a website for the company you bought it from

      1. re: pacer45

        I'm pretty sure it was this company:

        and we had ordered the roll (smaller and boneless).

    2. I watched Paula Deen make one and it looked delicious although as you can imagine, it was heavily butter laden. I have wanted to try one as well although duck is my least favorite bird. I have a feeling that it must be very rich. I will be interested to see the response you get from this post frm people that have actually tried one.

      1. I bought a boneless version at Stew Leonard's in Norwalk, CT. It was a big hit with everyone who ate it.

        1 Reply
        1. re: Elizzie

          Elizzie...I have a Stew Leonard pretty near to me...will try them..Thx for letting me know

        2. Somebody at work found it at Stop n Shop in Manchester NH a while ago.

          1. I made one for the first time last year, will do it again for this Thanksgiving. It was a large meal, I used a 17-18# turkey, but will go slightly larger this year for more "working" room. Since it is a Southern recipe, it called for a fair amount of spices and Hot Sauce in each layer. I also used three different stuffings; one herb style, one cornbread, and one spicy Andouille sausage. Since I was feeding a large crew, I found that not everyone's taste appreciated the sausage/hot sauce combo. If you have a choice of stuffings, keep that in mind as you will undoubtedly be feeding a few people with your Turducken. I'll be making the Andouille on the side, heavier on the sweet cornbread this year. It was a delicious alternative to same-old-turkey dinner, very tender since it is a slow cook, just a bit time-consuming to prepare.

            3 Replies
            1. re: RussW

              Wow! You made it! Our (rather large - we usuallly have somewhere around 25 or 30+ people for holiday dinner) family began "importing" a turducken maybe three or four years ago - and we love it! It's a great addition to the table (although we usually also do a "plain dressed" and a smoked turkey - nothing succeeds like excess) - and we've talked and talked about doing one ourselves. That boning, though...how bad was that part? - and yes, we love turducken!

              1. re: Alice Letseat

                It's not that difficult. If you try following directions on how to bone the birds, it sounds overwhelming. Once you realize that you are creating a formidable feast, and that no one will go hungry if you don't manage to save every little piece of meat, it becomes more manageable. You should be careful to try not to slice through the skin, since you are using it to hold each of the stuffed layers together. Size of each bird is also important, I think I'll try about a 20# turkey, 9-10# chicken, and about a 6# duck to leave room for more stuffing.
                It's actually an enjoyable and satisfying meal to create; problem is, it's a little too "grand scale" to cook one up any given weekend just to refine your recipe! Once a year is enough...

                1. re: Alice Letseat

                  If you want to avoid the boning, a good butcher will do that part for you, for a nominal fee. I'd agree with RussW that it's not terribly difficult, but I do find it tedious and time consuming.
                  Once you've tried it the traditional way, I'd recommend to anyone experimenting with the types of birds you use. This is the big advantage, to me, in having the butcher do the bonning: it allows this wonderful preparation to become a more regular thing to cook. By using different birds, you not only create for a range of different flavors, but you have more control over the size. Just make sure to buy naturally raised heritage varieties, so that the differences between the types of fowl really stand out.
                  The version I make most frequently, because of its small size, involves a pheasant, a small chicken, such as a rock cornish, and a quail or partridge. The biggest I ever made, which was way more than enough for fifty people, involved a goose, a guinea fowl, a wild turkey, a chicken (capon), a duck, a pheasant, and a partridge. The most important thing is to match an appropriate stuffing to each bird (however, this subtlety is largely lost when you have a seven bird monstrousity; makes all the difference with three birds, though, especially three smaller birds).