Family friends, in from Texas, wanted to have some Turducken.  It was after Chris, their son, told them about how good it was, and their friends recommended Hebert’s Specialty Meats.  The small (about 12 pounds) poultry item was shipped to Jessica’s parents’ home.  Unfortunately, due to some oven issues, we weren’t able to make it yesterday, so everyone came to our place tonight to dine on the ungodly creation.

Plated Turducken

For those of you not already in the know, this beast is created by deboning the core of a turkey, leaving only bones in the wings and legs.  A layer of stuffing is then applied to the opened bird.  A deboned duck is then layed atop the stuffing.  Usually, it is only the duck’s breast meat.  More stuffing is applied, and finally a deboned chicken.  The whole thing is sewn back together in a Frankenstein-like manner.  Delicious debauchery.

Turducken Cross Section 2

This was not the first time I’ve had Turducken.  Several years ago, I hosted a dinner party for when I ordered the same, from a different company, La Boucherie (which I prefered to Heberts, by the way).  Many people credit Cajun Chef Paul Prudhomme with the idea for the Turducken.  However, my mother, who I usually doubt, was able to prove otherwise.  She pulled out a copy of an Empire Kosher Poultry recipe book from a long time ago (I forget the date), which pre-dated Prudhomme’s recipe, although it wasn’t called Turducken.

Raw Turducken 1

Anyway, it arrives frozen, and needs to thaw for 3 – 4 days.  It then bakes covered for about 3 hours, uncovered for 1 hour, and rests an hour.  What a fun feast, that feeds an army.

Baked Turducken 2

posted by Lon at 09:13 AM Filed under Products. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.