HOME > Chowhound > Greater Boston Area >
Brewing beer, curing meat, or making cheese? Tell us about it
TELL US

Turducken?

c
CharlestownCarrie Dec 1, 2006 04:00 PM

My family is thinking of ordering a turducken for Christmas - does anyone in the area make a good one? I've seen a lot of online specialty food retailers, and would go that route with a good recommendation, but I sense that something done locally would probably be better.

  1. JudyHP Dec 1, 2006 05:08 PM

    Roche Brothers had them at Thanksgiving. I don't know how they are, but RB does have good meats.

    1. s
      Spike Dec 2, 2006 01:16 AM

      We tried one from Savenors...it was just ok and pricey ($107 for 15lbs of meat).

      Their "seafood stuffing" was composed of rice and bacon bits (not sure if they gave us the wrong one).
      Turkey came out a bit too dry even though we yanked it when the temp probe was 160F (their instructions said to go to 165). We then let it sit for around an hour and it went up to 176F.

      The duck inside was ok tasting (more moist than the turkey). Couldn't find much of the chicken. 7 people barely ate half of it. There's *lots* of meat.

      Most of us preferred my sage/butter rubbed turkey off an epicurious recipe, but you should give the turducken a try if you're curious.

      Turducken is a southern thing, so I tried making a sweet potato/pecan pie (another southern thing) to complement it; it tasted more like sweet potato pie w/ pecans on top :-P

      1. Carrie 218 Dec 2, 2006 01:20 AM

        Spike, a pretty standard cooking technique is to pull a hunk of meat out a full 10 degrees short of its "proper temperature" as it will raise a full ten degrees during its cooling period.

        1 Reply
        1. re: Carrie 218
          s
          Spike Dec 2, 2006 10:04 PM

          Yep, I know, but all my other turkey recipes say to cook to 175-180F (I usually pull the turkey at 165F), so we figured 160F was safe for the turducken. Apparently not :-P

        2. f
          fenway68 Dec 2, 2006 10:20 AM

          recent article in Cooks Illustrated said not to bother, none of the mail order versions were at all worth it, and cautioned anyone from making it at home (food saftey reasons, if i remember) but did provide a recipe for those who were daring..if i can find the link i will post it..

          3 Replies
          1. re: fenway68
            f
            fenway68 Dec 2, 2006 10:28 AM

            here you go, get it while its still "live' the link that is

            http://www.cooksillustrated.com/tasti...

            1. re: fenway68
              s
              Spike Dec 2, 2006 10:05 PM

              I saw the TV episode of this...they tried a frozen turducken and said freezing it made all the stuffing clump together. The Savenor's one is made fresh AFAIK...

              1. re: Spike
                s
                sandramrma Dec 3, 2006 02:42 PM

                The Stop and Shop has them in the freezer section. I have never bought one so cannot vouche for the taste>

          2. elbev Dec 3, 2006 07:31 PM

            Turducken is a serious project. It takes minimum 10 hours including frequent basting to cook the thing.

            If I were you, I would avoid anything with premade dressing and make that for yourself. Paul Prudhomme's website has an excellent and comprehensive recipe. We made a composite dressing with cornbread and andouille. The sausage is crucial since it imparts flavor to the whole assembly.

            As for getting the birds, just find a grocery store with a decent butcher that carries fresh turkeys, ducks and chickens and have them debone one of each for you (leave in the drum and wing bones).

            1. c
              CharlestownCarrie Dec 3, 2006 09:11 PM

              You know, I would LOVE to make my own, but with limited kitchen space and somewhat limited time, it's just not an option.

              Show Hidden Posts