Like Us On Facebook

My Account | Contact Us | Help/FAQ | Ph: 866.298.8400

History of Turduckens

Turduckens have been around for a long time in other parts of the world, although they are relatively new to the United States.

Turducken, or some version of it, has been around for centuries. Multibird roasts were produced by the ancient Romans. In the book 1807 Almanach des Gourmands, Grimod de La Reynière produces a recipe for "roast without equal"—using variouis large birds, or "bustards" stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler which is only large enough to hold an olive. Unlike modern multi-bird roasts, there was no stuffing placed in between the birds, which we personally feel leaves the dish lacking in some of the wonderful flavors our customers enjoy.

There is reference to a multi-meat dish in the The Story of the Spanish Princess of Kapurthula. It includes a section that describes a meal prepared in India in the late 1800s: "Invited by Maharajah Ganga Singh to the most extraordinary of dinners, in the palace at Bikaner, when Anita asks her host for the recipe of such a succulent dish, he answers her seriously, "Prepare a whole camel, skinned and cleaned, put a goat inside it, and inside the goat a turkey and inside the turkey a chicken. Stuff the chicken with a grouse and inside that put a quail and finally inside that a sparrow. Then season it all well, place the camel in a hole in the ground and roast it."

In the United Kingdom, there is a delicacy of multi bird roasts that are very popular during the holiday season. Traditionally there is a five-bird roast (a goose, a turkey, a chicken, a pheasant, and a pigeon, stuffed with sausage and a traditional three-bird roast (a duck stuffed with chicken stuffed with a pigeon, with sage and apple stuffing) that are widely available during the holidays in England and other European countries.

In the United States, the Cajun version was popularized by Cajun Chef Paul Prudhomme. Chef Prudhomme stuffed a boneless turkey with a boneless duck, then the duck with a boneless chicken with layers of stuffing in between. Finally, the chicken is stuffed with, (You guessed it!) stuffing (or dressing as some say it). This savory and unique main course is a delicacy on any holiday or special occasion, but Thanksgiving and Christmas is the most popular time to serve it.

Hebert's Speciality Meats has always been and is the premier way to order a turducken for sale in the United States. Our stuffings filled with herbs, spices, and sometimes sausages enhance the flavor and texture of the meats. It's what made us famous for turducken preparation in the United States. Now that you have a bit of history of the turducken, why not order one today and find out what all the talk is about? We guarantee you will love our turduckens. Each one is specially prepared with your choices of stuffing and seasoning.