Every year Turduckens gain in popularity. From its first appearance with John Madden, people have wondered about this amazing bird…or…birds.
As the folklore surrounding Turduckens has grown, so have many of the myths surrounding them. Every day we get questions about Turduckens and whether they are the right choice at their holiday meal.
Let’s dispel some of these:
- Turduckens are Unhealthy – While you are not going to find a Turducken on the list of healthy eats this holiday season, it is not accurate that the Turducken is worse for you than a traditional Thanksgiving turkey. Our Turduckens are stuffed with boneless, skinless chicken and duck breasts, which helps to eliminate a lot of the calories. Overall, Turduckens are chock-full of delicious protein.
- The Kids Won’t Like It – If your children like Thanksgiving turkey, they will absolutely love the turkey meat of the Turducken. Plus, they will be able to try something a little bit different and brag to their friends about what they had at the holiday dinner table.
- Turduckens are Hard to Cook – This actually couldn’t be further from the truth. In fact, it could be argued that Turduckens are actually easier to cook than a traditional turkey. To be honest, there is a fine line between a juicy, delicious turkey and one that looks like it was set out in the sun too long. There is no surprise with Turduckens, however. They are self-basting, and are done as soon as they reach the proper internal temperature.
- Thanksgiving Won’t Be the Same – To be completely honest, is this really a bad thing? Thanksgiving is a wonderful holiday to spend with your family and friends, but you have to admit: turkey can get a bit old. Turduckens look something like a turkey, but are an absolute flavor explosion. You will not be disappointed with a little change this holiday season.
- Turduckens are Difficult to Get – Totally not true! At CajunCrawfish.com, not only do we have Turduckens in stock, but they ship out the next business day so you can have a Turducken when you need it this holiday season.
Can you think of any other Turducken myths we missed? Let us know and we can cover them in future entries (we may even give you a shout out). And until then, let us know what we can do to make your next holiday dinner one to remember.
Do you enjoy smoked turkey during the holidays?
Smoking meats is popular during the holidays and provides a different approach to family meals and can add a unique flavor that will have your family and friends’ mouths watering. Now, imagine taking it to the next level!
Smoked turducken will take your already unique meal and add an even more delicious spin. Turduckens are a combination of three different popular birds, with a chicken stuffed into a duck, which is then stuffed inside of a turkey. Each layer is surrounded by either a seafood or cornbread stuffing, adding even more flavor. Add this to the smoky flavor and your holiday dinner will be talked about for years to come.
Smoking Your Turducken
The turducken will need to be cooked slowly to ensure that it cooks thoroughly and to prevent the outside from burning, so follow these instructions to smoke your turducken this year.
- Allow the turducken to thaw at room temperature for at least 48 – 72 hours. Ensure the turducken is completely thawed before cooking
- Preheat your grill to 300 degrees Fahrenheit. If your grill does not include a built-in thermometer, purchase one. It is important to leave one of the burners off or to place all of the coals on one side of the grill. The turducken will need to be place over indirect heat.
- Place the turducken in an aluminum pan or on aluminum foil to prevent it from sticking to the grill.
- Soak your wood chips in water for 30 minutes and then place them in a smoker box. You can also add them directly to the charcoal, but the flavor may not be as intense.
- Add water to a drip pan and place it under the spot where you will place the turducken to help keep the turducken moist while it smokes. Keep ¼ inch of water in the pan at all times.
- Place the turducken in the aluminum pan or on the foil and then set the pan on the grill over the indirect heat. Let cook for four hours.
- Brush olive oil over the skin of the turducken and cover with aluminum foil. Check the temperature and add more charcoal and wood chips if needed.
- Keep the temperature between 250 and 300 degrees Fahrenheit at all times. You can accomplish this by opening and closing the vents as needed.
- Continue to smoke for four to five hours, or until the internal temperature of the turducken reaches 165 degrees. Be sure to place the thermometer in the thickest section of the turducken.
- Once internal temperature reaches 165 degrees Fahrenheit, remove the turducken from the heat source, slice and enjoy!
If you have any additional smoking tips, or would like to see a blog about another way to cook turduckens, be sure to leave us a comment!
Louisiana ‘s Cajun Turduckens
Louisiana has a long and proud history of producing amazing delicacies where others may have overlooked them. It’s easy to see why a dish so unique as the turducken would originate in this area of the country. To find out more about the History of Turduckens and What exactly a Turducken is check out our previous blogs.
Now, we’re not saying that Louisianans invented the idea of stuffing one animal inside of another – egastration has been around for centuries – but according to history, some of the earliest versions of the modern-day turducken have their roots deep within the marshland of the Bayou State.
What’s so Special about our Cajun Turduckens?
Our turduckens are sprinkled with special seasonings that have been perfected through generations in Louisiana. They are also available with a variety of dressings which combine the flavors of the area to really give our turduckens a burst of flavor in every bite.
Anytime is the Right Time for Turducken
This 3-in-1-miracle dish is not strictly a holiday meal. The truth is, Turduckens are available all year long, and are the perfect dish for a weekend get-together. In fact, our pre-stuffed turduckens are ready to order today. So invite your family and friends next weekend and introduce them to a true Louisiana original – the Cajun Crawfish turducken.
As we get closer to the holiday season, with Thanksgiving and Christmas just around the corner, people are beginning to think about what to cook for their holiday spreads.
One of the most popular main dishes in recent years has been the Turducken. Made from a de-boned chicken, stuffed inside a de-boned duck, which is then stuffed inside a de-boned turkey, with each layer wrapped in a delicious stuffing, the Turducken combines 3 of the popular poultry dishes into the ultimate holiday meal.
Another popular dish coming out of Louisiana is the deep-fried turkey. Basically, the home chef will completely thaw the turkey and then dip the bird in peanut oil until it is completely cooked, delivering a juicy, delicious version of the holiday treat.
Then Let’s Start the Fryer and Deep Fry our Turducken!
Unfortunately, just because you can deep-fry a turkey does not necessarily mean you can deep-fry a turducken. There are a couple of reasons for this:
- There are no bones in the turduken cavity. Unlike a chicken, duck, or a turkey, the turducken is completely de-boned, meaning there is nothing really holding it together. If you were to deep-fry the dish, it would simply fall apart.
- Turduckens are not hollow. This is one of the main reasons it would be extremely difficult to deep fry turducken. A turkey is hollow on the inside, allowing the bird to cook from the inside out. Turduckens are stuffed full of goodness, which would not allow the birds to cook evenly. It would burn on the outside before it cooks through.
Basically, if you attempted to deep -fry a turducken, you would most likely end up with a burnt, greasy mess. That doesn’t mean you shouldn’t enjoy the turducken for what it is – a unique, delicious meal that your whole family can enjoy. If you would like to try a turducken this holiday season – or even next weekend – you can purchase a quality turducken from Cajun Crawfish! We even offer next day shipping so the turducken will be at your door with very little wait!
If you have ever tried to deep-fry a turducken, share your success and failures in the comments below!
When it comes to great culinary cuisine, very few things stand as a testament to the inventiveness of America. Sliced bread could be said to be one. Some could arguably consider pizza, or the bacon cheeseburger. There is one dish, however, that stands as truly AmericanAmerican – a Louisiana treat that is especially hard to argue.
In a nutshell, the turducken is a deboned chicken stuffed inside a deboned duck, which is in turn stuffed inside a deboned turkey. Each layer is usually lined in a dressing of some sort, such as our cornbread or a variety seafood styles.
While no one knows the exact time and place that the turducken was invented, it is understood that it originated in South-Central Louisiana, in the heart of Cajun Country. Some reports claim that it was created in the kitchen of a New Orleans’ creole restaurant, Corrine Dunbar’s. Either way, the turducken has roots in the Pelican state and that fact alone makes the crew at Cajun Crawfish especially proud.
In fact, the story of Corrine Dunbar’s is chronicled in the 1971 cookbook, “American Cooking: Creole and Acadian”. It states:
“Now and then the owner of Corinne Dunbar’s will work up a special dinner. It seems that someone had heard somewhere that you can stuff a bird into a bird into a bird, just as long as you can find a bird big enough to contain the last one. He found nine birds around town, and tried it. The dish he served consisted of a snipe that was stuffed into a dove that was inserted into a quail that was placed in a squab that was put into a Cornish game hen that was tucked into a pheasant that was squeezed into a chicken that was pushed into a duck that was stuffed into a turkey. All the birds had been boned, and each had been boiled separately with seasoning to make a stock. A stuffing of wild cherries and almonds was placed around each bird to make it fit snugly into the next. The final nine-bird result was poached in all the combined stocks. When the chef carved it, the partakers felt as if they were eating a single legendary bird, a sort of poached phoenix.”
While Louisiana would love to claim full responsibility for the turducken, the history of stuffing one bird into another goes back much further in history. One of the most talked about “stuffings” was the Roti Sans Pareil, which is 17 birds stuffed inside each other, which was created in 1807 by Grimod de La Renière. While this was the most notable historical occurrence of engastration (the culinary art of stuffing animals into other animals), there is also evidence of turducken-style cooking dating back to Roman times.
While the true history of the turducken may be lost to time, we are very glad it is here, and its future is looking bright, as its popularity continues to grow. If you would like to sample the culinary delight, we have a great selection of turduckens for sale that ship fast to your door so you can treat your family and friends. Try one today!
By Patrick D. Bonin
There’s no denying that south Louisiana is world famous for unique, amazing food.
Blessed with ample fresh ingredients and family recipes perfected and handed down through Cajun generations, the list of taste-tempting creations concocted here seemingly goes on and on: seafood gumbo, chicken and sausage gumbo, fried shrimp, boiled crawfish, fried crawfish, boudin, crawfish etouffee, blackened redfish, shrimp stew, crawfish bisque and fried turkey, just to name a few.
The list is long, but it does have a relatively new addition: the “turducken,” a tantalizing combination of a deboned chicken stuffed into a deboned duck, which is stuffed into a deboned turkey, with seafood or pork stuffing in between the layers!
The end result is a knockout flavorful combination that can be enjoyed year round, but is especially popular during the holidays.
The exact origin of the meaty meal remains up for discussion, but everyone concedes it was invented by Cajuns somewhere in south Louisiana. And its popularity skyrocketed in 1997 when football broadcaster John Madden sang its praises during a Saints game on Thanksgiving.
From that point on, it went viral and the rest is pretty much history. The broadcaster continually awarded a turducken to his “All-Madden team” each year, and its place was cemented in National Football League lore forever.
Several butcher shops throughout south Louisiana produce turduckens, many by the thousands during the holidays. The three main ingredients are always the same, but numerous stuffing variations have been created, including plain cornbread, seafood jambalaya, pork sausage, crawfish and more.
Numerous recipes are available online, but if you want to try an authentic Cajun turducken produced right here in south Louisiana, click here for all the details. But be warned: you might not ever want a “plain old turkey” during the holiday again!