 "Tur-duc-kens"
-- What the heck is that? Well it is a 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. 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 orign 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, duck and 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.
Questions about turducken
How to Cook a Turducken: Take the Turducken
completely out of the packaging and place it in a pan.
You may line the pan with aluminum foil. Preheat
oven to 350 degrees, then cook the Turducken for
four and a half hours covered, and up to one hour
uncovered until browned. Internal temperature for a
cooked Turducken should be 160-180 degrees. If
your Turducken is frozen, allow it to thaw 2-3 days in
the refrigerator, for quick thaw place in cool water
for 6-9 hours. If partially frozen you may cook
it an additional 30-45 minutes.
How to Slice a Turducken: Cut the Turducken long ways from head
to butt (you will have two halves). Slice across from leg to leg, wing
to wing.
How Many People does a Turducken Feed? 15-20 people.
How Much does a Turducken Weigh? 15 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? Yes. It is safe to refreeze the
Turducken once you receive it.
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, 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!
So how do you get a turducken?
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.
Cajun Specialty Meats, Inc., 7143-C N. 9th Ave. Pensacola,
Florida. (850) 479-8383
Run by a family from
Maurice, LA. Carl J. Broussard, President. Email
carlb@cajunspecialtymeats.com
Charlie's Specialty Meats, (800) 858-3211
Run by Acadiana-born
Certified Executive Chef Charlie Faul.
Hebert's Specialty Meats,
Maurice, LA. (318) 893-5062
Hebert's Specialty Meats,
4714 Richmond Ave., Houston TX, 77027, (713) 621-6328
Same family as
Hebert's in Maurice.
Hebert's Specialty Meats, 130 South Lewis Suite E, Tulsa OK,
74137. Tel. (918) 298-8400, fax (918) 298-8442. email
cajun@hebertsmeats.com
Joey's Specialty Foods, 503
Bertran Drive, Lafayette, LA 70506 (318) 237-3661
The Gourmet Butcher Block,
Belle Terre Plaza, Gretna, LA. (504) 392-5700
Peperone's Gourmet Market,
1819 N. Causeway Blvd., Mandeville, LA. (504) 626-4217
Peperone's Sausage and Meats,
2431 Manhattan Blvd., Harvey, LA. (504) 366-6945
Now bear in mind that I have not tried ordering a turducken
from any of these places, so let me know how it turns out when you get
yours!
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