Turducken is something I do every year for Thanksgiving. This year I did the more traditional Turducken with the whole birds and cornbread stuffing. I have a lot of fun with it cause I think it is really cool to stuff it into the shape of an actual turkey… but with no bones (except the leg and wing).
I made this one for all my friends at Orson on my last supper. The turkey itself was a 25 pounder to start. The Turducken was about 38 pounds before going into the oven. The massive bird happly feed 25ish waiters, cooks, dishwashers, wives and we had leftovers for late night snacking.
I am sold out of Turduckens for Thanksgiving, but I am already taking orders for all your Holiday parties. Click on the picture of the Turducken above for more info.
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- Turkey, Duck, Chicken
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- Pull the neck skin up and remove the wishbone
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- Dry the wishbone
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- Plan your attack
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- Cut around the skeleton cutting threw the hip joints to release the legs
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- Cut threw the wing joints and free the rest of the meat from the bones
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- Remove the thigh bones and save all the bones for stock, sauce or gravy
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- All snug
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- Deboned birds, apples, cornbread, onions, carrots, thyme, bay and chicken sausage
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- Corn bread chicken sausage stuffing
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- Once all birds are deboned… stuff the duck into the chicken. Stuff the birds with the cornbread mix
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- Flavor injector
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- Inject some brine into the meat
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- Tempering
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- Half way there
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- Instead of covering her with foil, I like to blanket her with onions and herbs
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- 6 hours later cooked through and resting
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- Browned her up in the broil before carving
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- Cut in half
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- Top view
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- I love America!
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- Carefully remove all strings
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- Transfer to cutting board, have towels close by
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- Carefully and slowly pull out thermometer probe
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- Slice right down the center
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- Separate the bird into two pieces
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- Side view, kale, carrots, chicken sausage, garlic and onions
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- Lay down flat on cutting board
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- Remove drumsticlk
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- Remove wing
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- Start to slice the Turducken in half inch to 1 inch slices
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- Carefully lay slices down to keep it all together
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- Make sure your knife is nice in sharp or the Turducken will fall apart
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- Ready to go
Tags: butcher, chicken, duck, sausage, stuffing, turducken, turkey
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If you sold turduckens at a farmer’s market, I would buy it. Just let me know where. It looks amazing!
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wow, please let me know if you are going to sell turdukens for Thanksgiving – and how much would they cost?
best, dolores
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Ryan,
It looks so jolly! I don’t think I could afford even a small one, but this may start something!
Miss you @ Fifth Floor! Off to bigger + better things for you!
G-d bless!
Maria -
It looks delicious. I am looking forward to making my own turducken from your recipe. Keep up the good work. Thank you for sharing. God Bless!
Luisa Pecson…… -
Thanks for the play by play. It’s interesting to see how it’s done, but I’ll leave it to the professionals. Besides, if I do it myself what will I send the in-laws for giftmas? Somehow I don’t think a homemade turducken will make it from Azerbaijan to Ohio and still be edible…hey, wait a minute ; )
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Oh my gosh!!! It looks amazing. How long did you cook it?
PS. Thanks for checking out my blog. Your’s is great. I like the detailed pictures of your Turducken.
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Nice tutorial on making the turducken, it looks great, making me hungry! Thanks for stopping by my blog too!
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Cool, Chef…
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amazing- this looks delicious!
thanks for the tutorial on turducken. i guess it’s too late to do this year but will definitely be happening in ‘09.
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This is amazing, I have never seen the process of making turducken presented so clearly. Thanks for stopping by my blog but it really pales in comparison to yours.
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I just watched a hilarious episode of Ace of Cakes where they made a turducken cake, but I’ve never seen the real thing. Incredible!
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What happens if you stuff the whole turducken, with a goose inside a pig, and caja china it for 10 hours?
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It would be the quintessential flavor country in my mind and a mid afternoon snack at the heaven I will retire at.
Definitely something the town of Atlanta would love for a VDay treat!
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Wow that looks amazing. And that flavor injector looks pretty scary. I can imagine that the duck’s meat is the best seeing as it collects the juices from the rest of the birds…is that true?
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Well, we’ve not had one request for a turducken here, so I guess we’ll leave those to you! All our Atlanta holiday catering searches seem to be turkey dinners and ham dinners, and we’ll stick to those!
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Turducken is the preeminent poultry product. Keep spreading the word and sharing your pics, I’m drooling at my screen.
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Ryan,
Again, nicely done! Here is my version: http://www.homebrewchef.com/anatomyofabird.html
Cheers and Happy Holidays!
Sean
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Stupid question: I’ve never had a turducken, is the consistency of the chicken and duck skin rubbery?
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Not a stupid question. Normally it would be rubbery if the skin wasn’t seared with direct heat. Being the Turducken is cooked for 5-8 hours depending on the size the skin melts like butter and can be cut with a fork. Its killer, thanks for the question
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Dr. Gerald LaNasa New Orleans surgeon and founding culinary judge for the 1971 Andouille Festival was known for his use of a scalpel in de-boning his three birds of choice along with pork and veal roasts. The results of Dr. LaNasa’s work can be found in the modern day Turducken. His efforts in preserving a 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.
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