Comments on: Viva la Turducken!

By: Ryan Farr

Ryan Farr — Sat, 26 Dec 2009 15:30:10 +0000

Excellent, I hope your dinner turned out great, I am sure it did. Shoot me an email anytime, Ryan@4505meats.com

By: A. Mitch Robertson

A. Mitch Robertson — Fri, 25 Dec 2009 02:53:34 +0000

Deboned my first Turkey tonight and it looks real close to yours. Will stuff and bake tomorrow for Christmas. My son Chad Robertson (Tartine and Bar Tartine) gave me your site. I may do this quite often and experiment with some old southern recipes for stuffings etc. I will undoubtedly have questions that you could answer for me, as I go forward. My next venture should be a turkey, pheasant and quail.

By: Andouille Queen

Andouille Queen — Sun, 25 Oct 2009 17:18:52 +0000

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.

By: Ryan Farr

Ryan Farr — Wed, 25 Feb 2009 00:39:07 +0000

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

By: mark

mark — Tue, 24 Feb 2009 19:22:04 +0000

Stupid question: I’ve never had a turducken, is the consistency of the chicken and duck skin rubbery?

By: Sean Paxton

Sean Paxton — Tue, 09 Dec 2008 20:59:53 +0000

Ryan,

Again, nicely done! Here is my version: http://www.homebrewchef.com/anatomyofabird.html

Cheers and Happy Holidays!

Sean

By: castercomm

castercomm — Fri, 05 Dec 2008 16:13:21 +0000

Turducken is the preeminent poultry product. Keep spreading the word and sharing your pics, I’m drooling at my screen.

By: bridgecatering

bridgecatering — Wed, 03 Dec 2008 14:45:24 +0000

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!

By: foodyi

foodyi — Wed, 03 Dec 2008 14:23:00 +0000

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?

By: Ryan Farr

Ryan Farr — Wed, 03 Dec 2008 02:02:43 +0000

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!