Viva la Turducken!

Today’s re-post is from 2 years ago and is a good example of what we love to do.  We’ll have a updated version soon with ordering instructions etc., in the meantime please enjoy!

Its that time again folks!  Turducken is something we do every year for Thanksgiving.  This year we’ll do a more traditional Turducken with whole birds and cornbread sausage stuffing.

The turkey itself was a 25 pounds to start.   The Turducken was about 38 pounds before going into the oven.  The massive bird happly feed 25ish waiters, cooks, dishwashers, wives and we had leftovers for late night snacking.

We always sell out for Thanksgiving so move quick, more info here meats@4505meats.com.

23 thoughts on “Viva la Turducken!

  1. wow, please let me know if you are going to sell turdukens for Thanksgiving – and how much would they cost?

    best, dolores

  2. Ryan,
    It looks so jolly! I don’t think I could afford even a small one, but this may start something!
    Miss you @ Fifth Floor! Off to bigger + better things for you!
    G-d bless!
    Maria

  3. It looks delicious. I am looking forward to making my own turducken from your recipe. Keep up the good work. Thank you for sharing. God Bless!
    Luisa Pecson……

  4. Thanks for the play by play. It’s interesting to see how it’s done, but I’ll leave it to the professionals. Besides, if I do it myself what will I send the in-laws for giftmas? Somehow I don’t think a homemade turducken will make it from Azerbaijan to Ohio and still be edible…hey, wait a minute ; )

  5. amazing- this looks delicious!

    thanks for the tutorial on turducken. i guess it’s too late to do this year but will definitely be happening in ’09.

  6. This is amazing, I have never seen the process of making turducken presented so clearly. Thanks for stopping by my blog but it really pales in comparison to yours.

  7. I just watched a hilarious episode of Ace of Cakes where they made a turducken cake, but I’ve never seen the real thing. Incredible!

  8. It would be the quintessential flavor country in my mind and a mid afternoon snack at the heaven I will retire at.

    Definitely something the town of Atlanta would love for a VDay treat!

  9. Wow that looks amazing. And that flavor injector looks pretty scary. I can imagine that the duck’s meat is the best seeing as it collects the juices from the rest of the birds…is that true?

  10. Well, we’ve not had one request for a turducken here, so I guess we’ll leave those to you! All our Atlanta holiday catering searches seem to be turkey dinners and ham dinners, and we’ll stick to those!

  11. Turducken is the preeminent poultry product. Keep spreading the word and sharing your pics, I’m drooling at my screen.

  12. Dr. Gerald LaNasa New Orleans surgeon and founding culinary judge for the 1971 Andouille Festival was known for his use of a scalpel in de-boning his three birds of choice along with pork and veal roasts. The results of Dr. LaNasa’s work can be found in the modern day Turducken. His efforts in preserving a Louisiana culinary tradition were noticed by the emerging local chefs in New Orleans. His Turducken Ballontine is now widely commercially available. During the 1960′s Dr. LaNasa was a regular guest chef at the Court of Two Sisters in New Orleans and other fine kitchens in New Orleans. Dr. LaNasa’s innovation and success with Ballontine, Three Bird Roast and Turducken took place in the 60′s and 70′s long before many of the popular Cajun/Creole chefs of today took the stage. Dr. LaNasa’s multi bird roast creations also include goose, pheasant, guinea fowl and quail.

  13. Deboned my first Turkey tonight and it looks real close to yours. Will stuff and bake tomorrow for Christmas. My son Chad Robertson (Tartine and Bar Tartine) gave me your site. I may do this quite often and experiment with some old southern recipes for stuffings etc. I will undoubtedly have questions that you could answer for me, as I go forward. My next venture should be a turkey, pheasant and quail.

  14. Not a stupid question. Normally it would be rubbery if the skin wasn’t seared with direct heat. Being the Turducken is cooked for 5-8 hours depending on the size the skin melts like butter and can be cut with a fork. Its killer, thanks for the question

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