Turducken Reco's - What Brand?
After my niece made a special request for a turcken this Thanksgiving, I prepared the Big Easy Foods Tur-Duck-Hen, which I found at the grocery store for $60 (15 lbs). Having read online mixed reviews, I was dubious but willing to risk it.
Overall, the bird turned out fine (i heeded the advice about cooking time and temperature). I thought the meats and dressings tasted good, but I was a little disappointed about the ratio of meat to dressing - way more dressing than meat. The meat layers were on the thin side, and I never really did identify the chicken. And this one seemed to have a duck breast in the middle, not the entire duck wrapped around a chicken.
From what I can tell, there is a wide variation in quality across purveyors. So if you good CHers could chime in with what brand or provider of turducken you've had, and whether or not you would use the same one again, it would be very helpful.
At this point, I do plan to do a turducken when I host Thanksgiving again next year, but I will probably do something other than the Big Easy Foods brand. So I'm on the quest to find other good options, or to possibly have a butcher debone the three birds for me and make my own. Although, I'd rather avoid all that work if it's possible to find a good bird that is truly the whole 3 birds stuffed one inside the other, as opposed to pieces of duck and chicken stuffed inside a turkey
My mothers family is from Louisiana. She lives in New Mexico. A few years ago she ordered one from a small town not to far from my grandmother's home. The butcher shop ships in dry ice. www.hebertmeats.com (pronounced ey-bear with a Cajun accent) Straight from the source! My mother says that they invented the Turducken and it is the butcher shop that John Madden used to order his from....not sure if she's making this part up, but it's a good story.
If making it yourself, part the skin at the back, not the breast. Use a very sharp and short boning knife as well as your fingers. Practice on whole chickens before investing in ducks and turkeys.
Add a couple of breasts to both the duck and the chicken as there is little meat on the back.
Be sure to use a dry stuffing to soak up some of the duck fat.
Had this back in the early 80s while living in Louisiana. Can't remember what it was called, but not turducken.
Stuffed with songbirds in Italy. They were definately not boneless. Also a small hen inside a guinea fowl cooked inside a loaf of peasant bread in Tuscany.