TURDUCKEN

Comment:
Turducken is a Louisiana dish that combines three types of poultry. A whole turkey is stuffed with a whole duck which is stuffed with a whole chicken. The bones are removed from all of the birds, and various stuffings are used to separate the layers of meat. Preparing a turducken on your own is quite a task, so it is recommended that you purchase an uncooked one from a specialty shop and roast it at home. In Louisiana, you can find turducken at Hebert’s Specialty Meats in Maurice (337) 893-5062 or at Chris’ Specialty Meats in Baton Rouge (225) 755-1783.

Method:
Normally, turducken are sold frozen. It will take 4–5 days to defrost in a refrigerator or 6–9 hours in cold tap water. Your meat supply shop should provide detailed instructions on how to prepare the bird. After defrosting, remove any packaging. Preheat oven to 375°F. Place turducken in a large covered roasting pan. Cook 15–18 minutes per pound. A 10-pound bird will take about 3 hours. Uncover and brown 1 additional hour. NOTE: It is also recommended to turn turducken breast-side down to brown. However, be extremely careful, as bird is very heavy and difficult to handle. Turducken is done when internal temperature reaches 165°F. Allow to cool at room temperature 30 minutes prior to carving. The meat will be quite delicate so take care when removing from pan. It is best to first slice in half then slice each side perpendicular to original cut. A gravy can be made with natural drippings. Turducken may be made a day in advance and refrigerated. Reheat in a 250°F oven 1½ hours.