What is a Turducken?

If you have never had a Turducken, you are truly in for a treat. So what is it exactly? A Turducken consists of a De-Boned Turkey, a De-Boned Duck & a De-Boned Chicken with 2 layers of sausage stuffing & 1 layer of Cornbread Dressing. Yes, it truly is a dream come true as it is the best of the birds TOGETHER.

The history of the Turducken is not too long. The origins are unknown as some attribute it to Paul Prudhomme and others to Hebert’s Specialty Meats and yet others Dr. Gerald R. LaNasa, but most people guess it came into being around the 1980s (depending on whom you ask of course). However, some say it dates back to the Roman Empire with it roots starting with the Trojan Boar which was a boar stuffed with birds. But, in the end, no matter where it originated from, it is a magical experience for everyone who tries one. The taste is absolutely amazing as it blends so many different flavors all into one single dish. With each cut bite, you will find a different experience.

If you want to make your life a little easier for the holidays or if you just want to change things up a little bit, bring the Turducken to your table. You can pick one up at the Gourmet Butcher Block in Gretna, Louisiana.

Gourmet Butcher Shop

Location:

2144 Belle Chasse Highway, Gretna, La 70056 Phone: 504-392-5700

Cooking Instruction:

TURDUCKEN:

TO THAW: Take out of box; leave in bag. Put in refrigerator 4-5 days before baking.
TO QUICK THAW: Leave out for 18 hours.

FRESH: Bake @ 375 for 4 hrs covered; then 1 hr uncovered. Thread up.
FROZEN: Bake @ 300 for 11 1/2 hrs covered; then 1/2 hr uncovered to brown. (Add 1/2 quart water)

TURDUCKEN GRAVY:
Ingredients:
Drippings from Truducken after 4 hrs of baking
2 medium onions (chopped)
1/2 medium bell pepper (chopped)
1 1/2 Quarts of water
4 oz cream of mushroom soup
1 1/2 TBSP cornstarch (dissolved in 6 oz of water)

Instructions:
In heavy pot, bring drippings to a boil. Let all liquid boil out, until drippings stick to bottom of pot. Carefully pour out excess grease. Then add onions and bell pepper & saute’ for 15 minutes. Next, add water and cream of mushroom soup. Let cook for 30 minutes. Finally, slowly add cornstarch liquid, and let come back to a boil. – Bon Appetite!

Carving Tip:
Let cool 20 minutes. Pull thread out.Push fork into the end of each leg.Twist slightly and pull to remove tendons.When cutting the legs look for any remaining tendons and be sure to remove all of them. To serve, cut Turducken in half lengthwise. Carve crosswise so each slice reveals all “3” meats and stuffings.