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.
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
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..
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).