5 Things You Didn't Know About Turducken

by John Devore, Posted Nov 10th 2009 @ 5:45PM

Turducken is a de-boned turkey stuffed with a de-boned duck, which is stuffed with a de-boned chicken that is usually stuffed with a sausage, cornbread stuffing. But you already knew this. This distinctly Southern holy trinity of protein has gone from culinary curiosity to mainstream obsession over the course of its short life (its origins are disputed, but it seemed to magically appear sometime in the early to mid-1980s.)

The Turducken's place in the mighty pantheon of American cuisine is a forgone conclusion. This Frankenstein of Fowl Meat is here to stay. But that doesn't mean you know everything about this truly savory gift to the carnivore. In fact, here are five things you didn't know about the happy marriage between gobblers, quackers, and cluck-cluckers.

For those of you who want to try to conjure this delicacy, check out noted health food pioneer Paula Deen's recipe here.

1. Turducken Is Pork Fat Friendly
It's a philosophical question, really. Does bacon make everything better? In some cases, it doesn't hurt. Behold: Turbaconducken.

2. Even Dogs Loves Turducken
What a happy symmetry between man and his best friend: you can enjoy turducken and your dog can do the same. Merrick cans canine-friendly turducken, so the whole family can enjoy it.

3. Vegetarians Can Love Turducken
We love you, vegetarians. And want you to be happy. Experience this holiday feast just like normal people, only instead of using turkey, duck and chicken, use something called "tofu." We don't know what it is exactly, but we're told you like it.

4. You Can Deep Fry a Turducken
Yes, you can! It's tricky, but it can be done. Dream big. Turducken in and of itself is drool triggering. But the idea of it deep-fried and crisp ups the salivary ante. Check out this handy how to.

5. Turducken Is Not The King Kong Of Animals Stuffed Inside Animals
Legend has it that the Bedouins have a traditional wedding feast that's a camel stuffed with a lamb, which is stuffed with multiple chickens, eggs, almonds, spices, and everything else in the universe. It's like the turducken on steroids. As is the case with legends, it's a recipe that is probably suspect. But it's more plausible than, say, the Drifficorn, which is a dragon stuffed with a griffin stuffed with a unicorn.

Filed Under: Holidays
Tags: featured, meat, thanksgiving, thanksgiving food, turducken

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Reader comments (Page 1 of 1)

11-11-2009 @10:41AM Mitch said... I made Turducken only once - about 15 years ago.

It was a lot of work but it was a big crowd pleaser. So delicious.

These days its Turkey. Still treat it right with a Brine, smoke and deep-fry.
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11-11-2009 @10:51AM Adam S said... Don't forget to mention fowl de cochan, which is a turducken with a quail in the middle all stuffed inside a deboned pig.

Now THAT makes for a party.

Fair warning: our fowl de cochan was supposed to feed 50, but really fed only about 30 hungry adults.
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11-11-2009 @3:54PM Isk Youyousova said... Good article Devore. Perhaps the Turducken will increase in popularity. It was one of the "cool things" that we as kids like about the "Red-Octoberfest" in Ufa, Russia. It makes the dinner table, a fun place to be especially for the little ones. So many questions they have about this Turducken, so if you have children, be sure to know the entire story of this dish. Two thumbs Up Devore.......... Isk & Tsk Youyousova
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11-12-2009 @3:49PM Andouiile Queen said... History of Turducken
Dr. Gerald R. LaNasa, New Orleans surgeon and founding culinary judge for the 1971 Andouille Festival is known for his use of a scalpel in de-boning his three birds of choice along with pork and veal roasts. Andouille is the key common ingredient of all of Dr. LaNasa’s creations. The results of Dr. LaNasa's work can be found in the modern day mass produced Turducken. His efforts in preserving a French Louisiana culinary tradition were noticed by the emerging local chefs in New Orleans. His Turducken Ballontine is now widely commercially available. During the 1960's Dr. LaNasa was a regular guest chef at the Court of Two Sisters in New Orleans and other fine kitchens in New Orleans. Dr. LaNasa's innovation and success with Ballontine, Three Bird Roast and Turducken took place in the 60's and 70's long before many of the popular Cajun/Creole chefs of today took the stage. Dr. LaNasa’s multi bird roast creations also include goose, pheasant, guinea fowl and quail coupled with andouille. [http://www.alphadictionary.com/bb/viewtopic.php?t=3625&sid=3774d1e2e5db7b5be01914fb05edf724

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11-16-2009 @2:30PM michaelyons said... We Love our Turduchen! There are so many variations and recipes out there, but for those looking to skip the hastle of preparing and go strait to pigging out check out www.tonychachere.com/turduchen/

We offer 2 versions on the turduchen, and even a roll for smaller parties. Let us hear from you!
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