Did anyone actually make Turducken last week?
November 29, 2001 11:55 AM   Subscribe

Did anyone actually make Turducken last week? I figure since you have to de-bone everything, if I start now I might be ready by Christmas. But will it be worth it?
posted by tsarfan (21 comments total)
The fact that it actually has the word "Turd" in the name probably gives way to what it actually tastes like.
posted by almostcool at 11:59 AM on November 29, 2001

I guess "chidurkey" wasn't considered catchy enough.

Some friends of mine wound up eating a ready-prepared frozen turducken. Their verdict: just fine, but not particularly like any of the constituent fowls -- sort of bland. The coolest thing was that it apparently swelled up dramatically in the oven.
posted by BT at 12:14 PM on November 29, 2001

I'm from South Louisiana. I've had turducken several times. Every time, the duck is so greasy, it ruins the taste of the other two. If you feel you MUST combine two meats, stuff a chicken with Italian sausage...(just ignore the obvious Freudian connotations)
posted by ColdChef at 12:14 PM on November 29, 2001

I didn't, but some friends did, and they said it was awesome. A lot of work, obviously, but it tasted great. I'm going to give it a shot myself next year.

And, because they're all Great Big Geeks, they rigged up a temperature probe that would sound an alarm whenever the oven got out of optimal range. I think they spent more time building the probe than boning and preparing the birds.

posted by RakDaddy at 12:15 PM on November 29, 2001

we didn't make it, but the rich uncle from california sent it our way - he had it mailordered to us. It was strange, instead of regular stuffing, it was full of rice and shrimp and crawfish. Sometimes it was hard to tell if you were eating chicken or turkey.
posted by panopticon at 12:22 PM on November 29, 2001

Yay, a food thread! Count me in.

Turducken is a lot of work, and the secret seems to be in the stuffings (I used three - a sausage and rice stuffing, an oyster and bread and Cajun spice stuffing, and a pecan and cornbread stuffing). The last time I made it, I had the butcher debone the birds - well worth the extra expense.

Much easier and much more popular at Thansgiving this year, the best brined roast turkey and glazed ham recipes ever.

Why yes, I am a Good Eats geek, but that would be a double post.
posted by ebarker at 12:26 PM on November 29, 2001

Word up on the brined turkey (and on Good Eats). That's what we did this year, too, and it rocked. I heard Paul Prudhomme describing a "turducken" on NPR that morning and it sounded disgusting and like WAY too much work. But to each his own, eh?
posted by mccreath at 12:46 PM on November 29, 2001

posted by zeoslap at 12:54 PM on November 29, 2001

I believe there is something terribly wrong with stuffing one animal with another.

Would you stuff a cow with a lamb and cook that? What about a pig with a dog? A horse with a monkey?

It's WRONG, plain WRONG.

Dolphin stuffed panda, however, is delicious.
posted by Neale at 1:13 PM on November 29, 2001

Wow...starting with a 30-lb turkey, the whole thing assembled must weigh what, close to fifty pounds with all the stuffing?

How many servings does one of these things typically provide?
posted by alumshubby at 1:55 PM on November 29, 2001

whole stuffed camel:

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size...
posted by palegirl at 2:03 PM on November 29, 2001

if you ever find yrself in s. louisiana during holiday season (and yr not adverse to eatin' a buttload of meat), a turducken is definately worth the $70 bucks or so it costs to get yr hands on one. invite the neighbors. it's a grand time.
posted by danOstuporStar at 2:07 PM on November 29, 2001

lobster stuffed with tacos... mmmmmmm....
posted by thunder at 2:41 PM on November 29, 2001

I plan to stuff a crab with a cow next year.

Not for thanksgiving or anything, just for fun.

If that goes well, I might try to stuff a crawdad full of ducks. Maybe a Slow Loris stuffed with a Thompson's Gazelle.
posted by Kafkaesque at 2:42 PM on November 29, 2001

(Somebody was browsing the "one year ago" link on the sidebar. Funny, some of the links and comments are identical.)

a turducken is definately worth the $70 bucks or so it costs

It should be, it's a four day project to get one from the market to your belly. Hell if I were to assemble one of these, I'd want more than $70 for one.

Funny thing, a week ago I was browsing that thread looking for the Paul Prudhomme recipe for turducken. It's generally considered the best. I started this monstrosity three times, but it's a hell of a lot of work compeltely de-boning these birds. I gave up every time. I'm mostly just afraid that with my terrible and unpredictable oven, I'd just end up with a steaming pile of junk.
posted by Dean_Paxton at 2:46 PM on November 29, 2001

Speaking of brining turkeys...what the hell is up with that? This is the first year I've ever heard of this. A few years ago it was deep-frying your bird, now it's brining. Who's responsible for this trend? What's next?

No, on second thought, don't answer that last one.
posted by RakDaddy at 4:15 PM on November 29, 2001

Anything which deviates from the classic Butterball + Stovetop -- an American tradition since at least 1987 -- must be destroyed!
posted by dhartung at 4:34 PM on November 29, 2001

This year, we had a deep fried turkey and a briner. We've been doing brine for a few years, and you just can't beat it if its done right. The entire turkey, dark and white, just stays so super moist. It's sublime.

The deep fry thing was good too but in a different way. We injected the bird with a bunch of seasoning and fried it up. The exterior gets pretty black, but the meat has a nice taste pretty different from the standard turkey. However, it does have the standard turkey dry spots and cooking it was a pretty big pain in the ass, so brine continues to rule.
posted by Mrmuhnrmuh at 4:56 PM on November 29, 2001

I tried "fishfuckin'."
I didn't like it.
posted by Wizzle at 6:23 PM on November 29, 2001

Oh yeah?

I'm gonna deep fry a stuffed brined turducken! Upside down, that is. But no bag, kinda gets messy with all the oil.
posted by mutagen at 11:09 PM on November 29, 2001

See, I say why stop with turducken when you could have
(Ostrich-emu-swan-goose-tukey-duck-chicken-pheasant-squab-cornish game hen-hummingbird).
posted by plinth at 9:42 AM on November 30, 2001

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