I was wondering about a Tur-duc-en for Thanksgiving!!!!?

Question

I just wanted to know if I could get directions to put it togeather or a place in NC that would asemble the Tur-duc-en
Thanks

Answer 1

A turducken can be great for a dinner if it is put together right. Each layer of meat adds something to the other and people find it fascinating but........ It takes a lot of skill to do and even then takes a couple of times to get just right. Thanksgiving is not a time to experiment, save it for another time. You can order them off the web if you want to have that AND turkey. Finding a butcher in NC that does it? Probably not. Though if you can find a real butcher he might do the deboning but finding one of those is nigh impossible.

Answer 2

NO No NO No NO
My freakin mother made us that horrible abomination of an animal and it was nasty.

All those layers and then stuffed with this stuffing that had more kinds of meat in it. Its not like a meat lovers pizza where they give you bacon, sausage and pepperoni and all the meats work together and taste good together. But when you have chicken, turkey, duck and then sausage all rolled into one big abortion looking thing that comes out of the oven it is nasty. You see it and you think" This could be good" and then your senses are fooled when you start to eat it.

Pls for the sake of the family do not serve one of these during the holidays.

FYI - You don't assemble them you buy them already pre assembled. Some of the meat has to be pre-cooked to ensure proper cooking in the oven

Answer 3

Ooh, that's a hard one!!!!! I would suggest going to the Butterball website (www.butterball.com), or calling their turkey preparation hotline (I believe it's 1-800-BUTTERBALL, but it's on their website), so they can give you explicit directions on how to do the tur-duc-en. Good luck!!!

Answer 4

Yummy

Answer 5

i just went thru all of this....go to cajunspecialtymeats.com or look at my best answer given to me last night....i asked the question that you are asking except i just wanted to know how it tastes...but this place has a good line of tarduckens...

Answer 6

You can buy them already assembled at many grocery stores and wholesale clubs.

Answer 7

turducen for thanksgiving is just wrong! then again we roast prime rib -i want something to really be thankful for! P.S. don't you think the duck makes it taste too gamey?

Answer 8

You can go to the butcher shop and have them prepare it for you. they will debone it and assemble it for you.

Answer 9

There is this great place that really knows how, but I can't remember where it is...

Answer 10

try this recipe i found

16-20 lb whole turkey
4-5 lb whole duckling
3-4 lb whole chicken (or use a larger chicken and place the duckling inside it)
corn bread dressing
sausage stuffing
large roasting pan and rack
cotton string
large needle and cotton thread
Debone the birds:
Sharpen those knives! Maximize your work area so you have plenty of room and light. Use the kitchen table if there's not enough counter space. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.

Rinse the turkey and remove the neck and any giblets. Place the turkey, breast side down, on a clean flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side. Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.

Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone. Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.

Repeat boning procedure on the other side of the bird. Carefully remove the carcass and use it to make stock. Stock is needed for making stuffing and more stock is needed for gravy. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat overnight.

You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.

Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, we usually cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.

Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. We usually completely remove the skin from the chicken, but keep some duck skin which adds flavor.

Prepare seasoning mix and set aside:
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1-2 teaspoons dried thyme
Sausage stuffing:
Melt butter in large skillet over high heat. Add 3 cups onions and 1-1/2 cups celery. Saute until onions are dark brown but not burned, about 10 to 12 minutes. Add 2 lbs sausage (we prefer spicy Italian sausage) to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently. Add paprika (3 tbsp.) and minced garlic (3 tbsp.) and cook approximately 3 minutes over medium heat, stirring occasionally. Stir in 3 cups of stock and bring to simmer. Continue cooking until water evaporates and oil rises to top, about 10 minutes. Stir in 2-3 cups toasted bread crumbs and mix well. Add more bread crumbs if mixture is too moist.

Prepare a similar amount of another stuffing such as corn bread stuffing.

Assembly:

At least 10 to 11 hours before dinner, assemble the Turducken.

Spread the turkey, skin down, on flat surface, exposing as much meat as possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread sausage stuffing over the turkey in an even layer approximately 3/4 inch thick.

Place duck, skin down, on top of stuffing. Season exposed duck meat with about 1 tbsp. of seasoning mix. Spread corn bread stuffing in an even layer (about 1/2 inch thick) over the duck.

Arrange the chicken, skin down, evenly on top of corn bread stuffing. Season chicken meat with seasoning mix. Spread remainder of sausage and/or corn bread stuffing on top of chicken. The assemblage will look something like this.

With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together. Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.

Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking. Tie 4-5 pieces of cotton string around the bird, widthwise to act as skeletal support. Turn the bird over and place in a roasting rack inside a large roasting pan so it is oriented breast side up and looks like a "normal" turkey. Tie the legs together just above the tip bones.

Cooking:
Heat oven to 225 degrees F. Temperature control is critical since the turducken is so massive that it has to be cooked slowly at a low temperature to prevent burning the outside before the interior is cooked. Using an oven thermometer is highly recommended. We place 2-3 oven thermometers at different locations within the oven to monitor oven temperature. We also use a meat thermometer inside the bird to measure its internal temperature.

Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.

There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy. Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.

To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings. Will make 15 to 25 servings.

Simple Gravy:
Take 1 cup of pan drippings plus 1 cup of flour and cook over medium heat until "tan". Add 10 cups stock to fat/flour all at once. Whisk thouroughly. Bring back to a boil and then simmer for 5 min. Whisk constantly. Add salt + pepper + paprika "to taste".

The gravy can be made in advance and allowed to stand over low heat for at least 2 hours (maybe more