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Kosher Turducken

Anyone know where to get a kosher one?

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      1. re: JS69

        wow - you can get everything kosher now!

        1. re: JS69

          I bought one from Aaronsgourmet a couple of years ago and eeither I didn't cook it right or just didn't like it but I wasn't impressed with it. I would like to hear from others who have tried one from there.

        2. Wow- I'm so glad to find this post- my husband has been bothering me for the longest time for a turducken, he wants this for his 40th birthday which is more than a year away- I've been thinking about the logistics of making it for a while- it will be such a cou for me to order one! Had no idea this was even possible- kosher- thanks for the post. I could even get one for passover!

          1 Reply
          1. re: Sandinyc

            I made my own turducken a couple of years ago. Between deboning the birds, making the different stuffings, and assembly, the prep time was several hours. Deboning the birds was a little tricky but if you can cut a chicken into 8ths then you can handle the deboning. (One tip: do the chicken first, so that if you mangle it a little nobody will notice.) The assembly was generally easy until the last step: sewing up the turkey with everything inside. I recommend having a second pair of hands for this step.

            I used the Prudhomme recipe, with a few variations for kashrus.

            This guide recommends the best turkey-related Web sites (scroll down a bit for turducken sites, including a deboning tutorial):

          2. Just a word of warning: the kosher certification on Aaron's Gourmet is not universally reliable.

            1. If you live in the NYC area, Park East Butcher Store will make it for you upon request

              1. My husband had wanted me to make one for years, so I ordered one from Supersol in Lawrence a few years back. The butcher advised against it, telling me that most ppl who made one were disappointed. I made it for Friday night company. Here's my advice: Make it a day ahead and let it cool completely before slicing. I made it Friday and sliced it right before Shabbos. It completely fell apart. It was really expensive too.

                3 Replies
                1. re: websterhall1994

                  I'm planning on doing this for my husband's birthday- I noticed on the web site where the turducken can be ordered to comes cooked or uncooked. As this is quite expensive I really do not want to mess this up. You mentioned that it fell apart- here is my question. If it is ordered precooked or you cook it a day ahead of time - my concern is heating it up again- it must be so thick that it would take a while to heat, my fear is that in the re-heating it would dry out, I would imagine that it would tend toward the dry side to being with. Any ideas, pro or con- as for heating up. If you cooked it fresh and waiting to carve would that have helped?? Thanks.

                  1. re: Sandinyc

                    I cooked mine fresh but I'd imagine that reheating a whole one would take a few hours for the heat to penetrate all the way through. However, drying it out shouldn't be much of a problem--the duck is so fatty that it keeps everything moist.

                    Whether you cook ahead and reheat or cook fresh, one very important step is to let it cool a bit before carving. Many people don't realize that if you cut up steaming hot poultry straight out of the oven it will always fall apart. Letting it "rest" at room temp for 15 minutes makes a huge difference in this regard.

                    1. re: LI Guy

                      I would recommend if it comes cooked and you are reheating it, to keep it in its wrapping (or wrap it in several layers of plastic to keep it dry) and soak it in VERY hot tap water for about 1 1/2 hours (changing the water halfway through). This allows the internal temperature to come up significantly (by close to 10 degrees) before putting it into the oven, which will shorten the cooking time and help prevent it from drying out.