How many people does a Turducken feed?
Depending on size order - 15 to 20 normal people (or 8
REALLY hungry people)
How much does a Turducken weigh?
15 to 22 pounds.
Does the Turducken contain any MSG or preservatives?
No. The Turducken is prepared with all natural products.
Is the Turducken spicy?
The Turducken is well seasoned, but not Spicy (hot).
Can I refreeze the Turducken?
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. If the turducken arrives warm, notify the company. Do
not use the product.
Can I deep-fry a Turducken?
No. There are no bones to support the Turducken
Can I grill or smoke a Turducken?
Yes. Set the Turducken on aluminum foil, so it does not
stick to the grill; or set in an aluminum pan. Put a
thermometer in the grill. At 350 degrees F., place the
Turducken on the grill/smoker and cook accordingly.
Do I need to baste the Turducken?
No. The Turducken is already seasoned and ready to go.
However, if you would like to baste the Turducken feel free,
too much of a good thing does not hurt!
Turducken by Mail - If you don't
want to make your own, order one on the internet.
Turduckens cost about $50-$60 but the
shipping cost for sending it overnight in dry-ice is what is
going to cost you the most. In fact, it costs more than the
turducken!
B & T Enterprises of New Orleans Inc.
- Turduckens are $89.99 We ship all turduckens Next
Day delivery (Min $48). We also offer next day delivery for an
additional charge. You can email us your zip code and we will
let you know what the shipping rate will be, or you are welcome
to use your own FeEx account.
Cajun Grocer
-
As
featured on the
FoodTV Network and
Wall Street Journal, our Turduckens are a
semi-boneless turkey stuffed with duck and chicken with
layers of delicious stuffing between each bird. Price includes
delivery and the price of Turducken. Ground $78
to $90 - 2 Day is $105 - Next day is $115.
Cajun-Shop
- We've been in business for over 25 years,
supplying a variety of specialty products to customers over the
years.
Cajun Turducken - $129.00 (Includes Next
Day Air Shipping)
Cajun Specialty Meats, Inc.
-
The Turducken
isn't a meal - it's an experience.
The Turduckens average 14-15 lbs and provide approximately
20-25 servings (Depending on your eaters of course!). Your price
- $65.00 each.
Cajun Stuff Store
- 10-pound Turducken, $69.95 each
Hebert's Specialty Meats
-
Hebert’s
(pronounced A Bears), home of the original deboned stuffed
poultry, is owned and operated by true Cajuns. Small Turducken ($59.95) - 8-10 lb. Feed 10 to 15 adults;
Large Turducken ($74.95) - 14-16 lb. Feed 20 to 25 adults.
La Boucherie,
Inc.
-
La Boucherie is
a federally inspected plant. Unlike many who sell specialty
meats, everything is produced and assembled in our own kitchen
under federal supervision.
Our
Turduckens feed approximately fourteen (14) people. Approx.
weight - 15 to 16 lbs. @ $70.00 ea. + shipping. Turducken
Shipped Anywhere in the USA $110.00.
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United States Department of Agriculture (USDA) says:
Slice and serve the cooked turducken within 2 hours after cooking.
If it is not intended to be served within 2 hours then slice and cut
in smaller portions before putting in the refrigerator to cool fast.
A whole cooked turducken may not cool to a safe temperature within
the time needed to prevent bacterial growth.
After slicing and serving the turducken, refrigerate any leftovers
in a shallow container within 2 hours of cooking. Perishable food
should not be left out more than 2 hours at room temperature (1 hour
when the temperature is above 90 °F).
Use the leftovers within 3 to 4 days after cooking or freeze for
longer storage.
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"Tur-duc-kens"
- What the heck is that? Well it is a
15-16 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
kinds of stuffing are layered between the three 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 birds
and stuffing.
Louisiana chef Paul Prudhomme says
he is the one that developed the recipe for turducken, but other
debate his claim. 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 Cajuns 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.
How to Cook a Turducken
Purchasing a frozen turducken: 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. If the turducken arrives warm, notify the company.
Do not use the product.
 Thawing a frozen turducken:
If you 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 turkey is completely
thawed. Times are based on fresh or completely thawed frozen birds
at a refrigerator temperature of about 40° F or below.
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. Use an oven thermometer to obtain the
correct oven temperature. Calibration of the oven's thermostat may
be inaccurate.
 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 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 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.
This year, 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.
Several types of thermometers are available on the market:
regular, oven-proof; instant read and digital; pop-up timers;
and microwave-safe thermometers.
-
There will be no need to base, but accumulated drippings in the
bottome 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 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.
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