A Turducken is a
delicately deboned turkey that is stuffed with boneless
duck and chicken. A delicious cornbread dressing and
pork stuffing is then added to separate each poultry.
Special seasonings are sprinkled over and into the
entire product. The Turducken is vacuum sealed forcing
the seasonings into the product enhancing flavors and
freshness. All you have to do is put it in the oven. You
are sure to have a meal that will impress even the best
gourmet chef.
The November 2005 issue of National
Geographic magazine in an article by Calvin Trillin
traced the American origins of the turducken to Maurice,
Louisiana, and "Hebert's Specialty Meats", which has
been making turduckens since 1985 when a local farmer
whose name is lost to history brought in his own birds
and asked Hebert's to prepare them in the now-familiar
style. The company now sells around 3,300 turduckens a
year.
Phone calls to
local meat markets revealed that turducken is gaining in
popularity as a Thanksgiving, Christmas, or Easter
Entree. So if you want to serve these unique holiday
birds, don't delay in ordering. If you like our Turduckens try our new Boudin!
Since the Turduckens' beginnings, there have been a variety
of ways and ideas to prepare the Turducken. The most
popular are baking, grilling or smoking them. Some say it
would be a delight to fry one, but since there are no
bones, this seems quite impossible. Unless you fry it in
a cage? Well there is a thought.
