Elliot from Cajun Grocer emailed me to ask if I would like to review their Turducken before the Thanksgiving rush, I had to think about it, as I don’t usually do any advertisement on this site, and then I said why not, as long as I can do an unbiased review. So he shipped it out, and I made plans to have a group of friends over for a Turducken feast.
The origins of Turducken are a bit foggy, as two claim to have invented it, Paul Prudhomme, and Hebert’s Specialty Meats in Maurice, Louisiana. I don’t know who invented it, in fact, nesting birds together can be traced back to medieval times. All that I know is that a chicken stuffed inside a duck, stuffed inside a Turkey just has to make for good eating. It can also make for a labor intensive day of prep if you’re not familar with deboning poultry. If you want to try it at home, John Folse actually has some nice illustrations on the deboning process in his book The Encyclopedia of Cajun & Creole Cuisine [5]
, and Paul Prudhomme has an insanely detailed recipe, along with extremely detailed instructions on the deboning process of each bird, along with three different stuffings in the wonderful book The Prudhomme Family Cookbook
Cajun Grocer also has a recipe with instructions here
If you are a regular reader of this site you know that this is a recipe I would love to cover in great detail on this site in the future.
The Turducken arrived promptly when Elliot said it would, nicely packaged and in great condition.
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Cajun Grocer’s Turduckens are 15 pounds, I thawed mine for about 4 days in the refrigerator for a complete thaw.
The Turducken comes raw so it is basically yours to mess up or make great depending on how you cook it.
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