Modified turkey
 

I realized I should have asked before now (it being the day after T.G.), but I heard on an NPR segment of a variation on the traditional turkey. I think it's called "Chiduckey".

It's a composite bird - a chicken stuffed inside a duck and then stuffed inside a turkey, then cooked. All this with cajun spices and sauces. Oh yes, the meat is all deboned, so it's all meat.

The advantage is that the duck (being fatty), prevents the turkey from drying out despite potential overcooking..... and its supposed to taste better than a plain turkey.

Did anyone partake of this dish? Any pics of leftovers? Just wondering for the next holiday meal.

Thanks,
Sherwood

we call them turduckens. never had one but they're sold every where down here. I like the crawfish and rice stuffed boneless chickens but might have to try the turducken soon

Did it last year, once you learn how to debone the birds it's fairly easy and well worth it for the final product. Plus, easy as hell to carve :)

Lots of fun, and all the work is up front. Impossible to dry out, easy to carve. The chicken is, IMO, a waste of time. I use a smaller duck and a ~12lb turkey for a nice compact package. One trick is to render some of the boned duck skin in a big skillet before assembly to prevent pasty white duck fat from ruining your apetite.

Is progress:
http://images15.fotki.com/v10/photos...SCN0161-vi.jpg

Carving:
http://images15.fotki.com/v10/photos...SCN0186-vi.jpg

To quote that gastro-intestinal giant of eatery (no not Tabs), "mmmmmm, me like" (Homer Simpson, episodes 1 - ~).

Thanks for the info and pics.

Sherwood

yummy. Here's ours from yesterday:

http://forums.pelicanparts.com/uploa...1132970869.jpg

Awesome stuff. I prefer the cornbread dressing over the seafood dressing. Id rather have a chicken stuffed with rice dressing, but since you have to have turkey for Thanksgiving and Christmas, we usually do both

Making a Turducken is a very labor intensive process. Arguably worse than frying a Turkey ;) . Luckily I live in a place where people who cook a lot better than me make a living selling these things.

No Affiliation, shameless plug

If you want one overnighted to you for $65, call Chris Specialty Meats in Baton Rouge. Heres a website that they are tied into for all of their mail order web stuff:

http://www.louisianagifts.net/

We just go in and get ours. I'm not inept in a kitchen at all, but its really worth it to me to buy one from these guys instead of making my own.