"Tur-duc-kens"
- What the heck is that?
Well, it is a 15 to 16 pound de-boned
turkey (except for wing bones and drumsticks), a fully hand
de-boned duck, and a fully hand de-boned chicken, all rolled
into one and stuffed with lots of delicious stuffing (three (3)
kinds of stuffing are layered between the three (3) kinds of meat). This regional delight has become one of the latest food
fads. From the outside it looks like a turkey, but when you cut
through it, you see a series of rings making up the three (3) birds
and three (2) stuffing.
Turducken History:
One possible origin dates back a bit and says
the turducken is somewhat derived from the galantine (an 18th
century French blend of a de-boned bird stuffed with a mixture
of finely ground veal, poultry, fish, vegetables, or fruit with
bread crumbs and seasonings). Since Cajun people originated from French
Canada, it could be assumed that the recipe came with them and
morphed into today's version.
The November 2005 issue of
National Geographic magazine traced
the origins of the dish in the United States
to Maurice, Louisiana, and "Hebert's
Specialty Meats" Herbert's has been
making turduckens since 1985 when they claim
a local farmer (whose name that has since
been forgotten) brought in a turkey, a duck,
and a chicken, and asked Hebert's to follow
his directions in preparing them. Herbert's now sells around 3,300 turduckens
a year. They share a friendly rivalry with
famous Cajun chef Paul Prudhomme who claims
to have been the first to serve turducken.
Louisiana chef Paul Prudhomme says
he is the one that developed the recipe for turducken. In 1986, Paul Proudhomme secured the
turducken trademark from the U.S. Patent and
Trademark Office. In 1987, The
Prudhomme Family Cookbook [1987] shared
the recipe with the culinary world.
"Word Mark TURDUCKEN
Goods and Services IC
029. US 046. G & S:
COMBINATION TURKEY, DUCK
AND CHICKEN ENTREE FOR
CONSUMPTION ON OR OFF
THE PREMISES. FIRST USE:
19801127. FIRST USE IN
COMMERCE: 19801127 Mark
Drawing Code (1) TYPED
DRAWING Serial Number
73576432 Filing Date
January 6, 1986 Current
Filing Basis 1A Original
Filing Basis 1A
Published for Opposition
June 3, 1986
Registration Number
1406947 Registration
Date August 26, 1986
Owner (REGISTRANT)
PRUDHOMME, PAUL DBA
K-PAUL'S LOUISIANA
KITCHEN INDIVIDUAL
UNITED STATES 406
CHARTRES STREET NEW
ORLEANS LOUISIANA 70130"
How to Cook Turducken - Turducken Recipe
Purchasing a
Frozen Turducken
only.
If the turducken has
been purchased through mail order, make sure it arrives frozen with
a cold source in an insulated carton. Transfer it immediately to the
freezer.
NOTE: If the turducken arrives warm, notify the company.
Do not use the product.
Thawing a frozen turducken:
If your turducken is frozen, allow it to thaw 3 to 4 days in the
refrigerator. It takes a full 24 hours
to defrost every five pounds of frozen turkey in the refrigerator
(the only safe method). A 20-pound turducken needs
to defrost for a full 4 days.
Be sure the turdecken is completely
thawed before cooking. Times are based on fresh or completely thawed frozen birds
at a refrigerator temperature of about 40° F or below.
For a quick thaw, place in cool water for 6 to 9 hours. If your
turducken is partially frozen, you may need to cook it an
additional 30 to 45 minutes.
Oven Temperature:
Preheat oven to 225 degrees F. Temperature control is critical since
the turducken is so massive that it has to be cooked slowly at a low
temperature to prevent burning the outside of the turducken before
the interior is cooked. Purchase and use an
Oven
Thermometer to obtain the
correct oven temperature. Calibration of the oven's thermostat may
be inaccurate.
Oven Rack: Place the oven rack in the center position of your oven.
Roasting Pan:
When ready to bake, take the turducken completely out of the
packaging and place turducken, breast-side up, on a flat wire rack
in a large shallow
turkey roasting pan (2 to 2 1/2 inches deep.) Tuck wing
tips back under shoulders of bird. NOTE: Dark roasting pans cook
faster than shiny metals.
Baking the Turducken:
Your turducken will take approximately 8 to 9 hours to bake.
Bake the turducken for 4 hours uncovered. At the 4 hour mark,
brush the skin with vegetable or olive oil and then cover the turducken with aluminum foil. Cook
an additional 4 to 5 hours until the interior temperature read
165 degrees F. on your
meat thermometer
.
NOTE: Use a food thermometer to ensure that all layers of the
turducken and stuffing reach a minimum safe internal temperature
of 165 °F. The thermometer should be placed at the center of the
thickest part of the turducken to determine the safe internal
temperature. Please rely on internal temperature with a
meat thermometer
and not time cooked for doneness. After each use, wash the stem
section of the thermometer thoroughly in hot, soapy water.
The USDA has come up with a one-temperature-suits-all
for poultry safety: 165° F. For safety and doneness, the
internal temperature should be checked with a
meat thermometer.
This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
There will be no need to baste
the the turducken, but accumulated drippings in the bottom of the roasting pan may need to be removed from the pan
every few house. Save the pan drippings for your gravy.
Remove the turducken from the oven.
Rest Time:
Once you remove the turkey from the oven,
tent it with aluminum foil and allow it to rest for 1 hour, so the
meat can firm up and hold the juices, making it easier to carve.
Gravy: Make gravy according to your favorite recipe.
Check out
Making Perfect Turkey Gravy.
Carving the Turducken:
Using strong spatulas inserted underneath the turducken, carefully
transfer the turducken to a cutting board or a serving platter. NOTE: I found it was easier to just remove
the turducken with my hands.
Be sure and present and show off the turkducken to your guests before carving.
Remove any strings used and,
using a sharp knife, cut the turducken in half lengthwise (from the
neck to leg area - you will have two halves). Slice
across from leg to leg, wing to wing
so each slice reveals all
three (3) meats and dressings.
Be sure to make your slices crosswise so
that each slice contains all three dressings and all three meats.
Cut each slice in half for serving.
