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Anyone cooked a Turducken before? I'm thinking of having a medieval/tudor themed 30th and of having a Turducken (it's a chicken inside a duck inside a turkey for those not familiar. They used to eat them at banquets back then). Curious to know how you went cooking them, what you thought etc. I'd be buying it already put together by a specialty butcher with a fig and cranberry stuffing.

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  1. Too bad it has one of the worst names in the food realm.
    though if it were possible to have crispy skin on all three of the birds, the name really wouldn't matter.

    1. There are numerous threads about this.
      I made one once; a complete and utter waste of time.

      3 Replies
      1. re: magiesmom

        I did one once for Christmas dinner. No one thought it was anything special.

          1. re: coll

            Same here. Turkey was dry, chicken forgettable, duck was a small share but the best part.

      2. I had one for Christmas dinner, and it was excellent. I thought it would be a gimmick, but it was very flavorful, would do it again.

        1. it is fun in a theme sort of way.but themeats themselves dont really sparkle and standoutfor a Tudor theme you do Cockentrice where you combine parts of a pig and a game bird together to make it look like another animal then put abigol boars head on the table

          3 Replies
          1. re: girloftheworld

            a Cockentrice sounds great but the odds of me being able to put that together (or finding a butcher who will) are quite slim I think! I was going to do a glazed bread in the shape of a hog though for a centrepiece!

            1. On more than one occasion, I have had tasty turducken from a little butcher shop in rural Louisiana that does a land-rush mail order business in the critters, stuffed with crayfish, etc. Just followed their directions and would do it again gladly. Fig and cranberry stuffing sounds more 2014 than 1014, but I'm sure having someone else make it is the way to go. ENJOY!

              1 Reply
              1. re: Joebob

                Hebert's in Maurice offers several SW Louisiana versions of the classic ballotine. There are rice or cornbread stuffings if crawfish or shrimp doesn't suit you.

              2. I purchased a commercial pre-stuffed and boxed one a few years ago. Nothing special and I was so happy I made a traditional turkey as well. Perhaps a fresher one prepared by a butcher would be better, but my one experience was a let down.

                1. It is going to take longer than you would think to cook all the way through. Put it in the oven early. Wrapped in foil, it will not fade in a warm oven.

                  Since you have done a search, I will not repeat what I have posted on other threads.

                  Turducken is like any other labor intensive presentation piece. Think baked Alaska. The input here will be:
                  A Not worth the effort.
                  B. Meh.
                  C.They were impressed and worth the effort. I have reaped Hound points.

                  Enjoy your feast. And check out the origin of 4 and 20 blackbirds for a hoot.