Turducken with jambalaya...that's what I'm talkin' about.

come on with the turducken already. it's probably like a romantic 3-way, it sounds really exotic and forbidden, but in the end it's just a lot of work and shame. keep your poultry three ways. I can't even cook one of those right.

The chicken goes inside the duck. Its even better with a goose instead of the duck. And, technically, the removal of bones is called boning, although I understand why deboning might sound a little more savory.

Sorry, the deboning was a careless mistake. And the part about the duck going in the chicken was a little joke. :-) EL

I've boned and stuffed chickens before. It's not as hard as it sounds. I have a feeling the duck would be harder to bone, though.

I've always kind of wanted to make a turducken just for the novelty of it, but then I'd need 50 dinner guests to eat that much food. All those guests are way more stressful than the making of the turducken. :-)

well E Large, There IS a larger variety of this famous cajun dish. It's middle eastern in nature. Picture this:

20 whole chickens, stuffed with rice and hard boiled eggs. Stuff all the chickens inside a whole lamb. Then stuff the whole lamb inside a whole camel. Serves a friendly crowd of 80-100 people. The recipe is here: http://home.tiac.net/~cri/1997/camel.html
I ate my first Turducken at K Pauls in New Orleans Paul Perdome clams to have invented the dish.

I got my Turduckens at the Central Market in Lancaster, PA. I think it cost something like $80 a few years ago.

I've boned chickens before - badly! It's hard to do. Especially those dastardly legs. Torture! It's like home improvements, they all look so easy when the people on tv do it but just put me near tools and ... well, lets just say that's why there are professionals.

Store-bought turducken might be easier but home-made turducken is better. We purchased the raw materials from Eddie's on Roland Avenue.

We use a partially boned (deboned?) turkey, layered with stuffing, two duck breasts, more stuffing and then two chicken breasts. We use two different kind of stuffings, baste frequently and eat like kings! The fattiness of the duck breast helps to baste the chicken breast, which is melt-in-your-mouth tender by the time it's done cooking.

I didn't think anyone actually ate Turducken. I just remember John Madden always had one on the Thanksgiving football game.

Camel?? Seriously??

I have a feeling the duck would be harder to bone, though.

Try putting on some smooth jazz.

Really dudes, all this talk about boning ducks and chickens. Don't you mean debone? Or is it one of those thaw/unthaw situations.

Having partaken of a turducken (one ordered online), I was kind of underwhelmed -- with the oven cooking time necessary for safety purposes, the flavors of the three birds tend to get blurred into an indistinguishable mush.

hmpstd,
I wondered the same thing. I love turkey (white meat only though) I would not like to have the tastes of the other meat (especially the fatty duck) overpowering my turkey.

Then again, duck lovers may like it.

I can't see how the flavors would complement each other. It just seems like a freak show. And pretty creepy. Now you stuff a chicken with marshmallow peeps and you've got something fun.

I've boned chickens before - badly! It's hard to do. Especially those dastardly legs. Torture!

Joyce, you were supposed to kill the chicken first.

you said BONED.... heh heh....

So who's having sex with the Rooster?!?!?
Sorry - I couldn't resist.

I had a turducken last year for Christmas. My brother in law drives truck out to Oklahoma and got it from a well known place and brought it back. Besides the problem with our new roster pan, it was good. I don’t eat duck so I didn’t have any of the duck part but those who did said it was very good. I don’t know if I would ever eat it again.

Voodoo Poultry!

Voodoo Poultry!

Voodoo Poultry!

Voodoo Poultry!

Voodoo Poultry!

I know voodoo when I see it and this is bad magic, this New Orleans demon bird.

This is the Devil's winged Cerberus I say!

Is it no wonder you attracted a chupacabra, the Mexican demon that swallows goats whole in the dark of night?

Bell, book and candle!

Hang on to your gris-gris because worlds are colliding.

Satan leave this blog now! Out Satan! Out!

Campana, libri, candela...
Campana, libri, candela...
Campana, libri, candela...
Campana, libri, candela...
Campana, libri, candela...
Campana, libri, candela...
Campana, libri, candela...
Campana, libri, candela...
Campana, libri, candela...
Campana, libri, candela...

VD Pork, I have a poltergeist in my dryer that eats socks. Could you come over some day and take care of that? I've got cookies and wine.

terriermom - I've got that poltergeist too!

Amanda nixed any outcalls for exorcisms. Not that wine and cookies don't sound great, but you know how it goes.

Does anyone know where to buy a turducken (already put together) to cook at home around here (Baltimore)? Do any of the local grocery stores carry them for Thanksgiving?

That would be a great question, Bec. I'd be interested in trying it sometime, but wouldn't have a clue where to go around here to get one. Maybe that might be something to try for even Christmas dinner???

After college my friends and I became intrigued by the concept. We made one around Christmas (when all those smartypants mba and med students were home on break), and it's now an annual thing typically involving 20+ people. Our goal to keep things interesting is to add an extra bird each year. It's only been two years, so it's been easy so far (turducken, turgooducken), but I'm not sure how long we can keep it up. At any rate, we've been a little unimpressed with the actual results thus far but that isn't stopping us.

On a side note, my vegetarian girlfriend's competitive spirit helps keep things interesting. Last year she made bell peppers stuffed with poblanos stuffed with jalapenos. No word yet how she'll top that this year...

Mark, hope she doesn't move into the tiny peppers - they're all hot as hell! Literally! Satan appears in your mouth!

For you poultry ambitions you still have game hens, doves, quails and pigeons. I doubt I could eat pigeon but in Marrakesh (and many other parts of the world) it's good stuff!

Joyce/Mark,

Supposedly, if you eat enough of the tiny peppers (habanero and the like) you might start to hallucinate. And supposedly that mega-dose of capsaicin is good for you.

Shall we have a tiny pepper tasting party and see what kind of a buzz we get? Maybe we should have paramedics on standby!

A group turducken making party...sounds like fun.

Got together one fall with about 12 friends, and we cooked apple stuff. Every course had apples it in, from fritters to fried apples to apple stuffed pork to Swedish apple pie and more.

It was a blast, but by the time desert rolled around, we were all getting a bit tired of apples.

A Linux/Sci Fi con I attend has a food track, where, for the past couple of years, there has been a hot sauce tasting.

We also make ice cream with nitrogen. It is a fun con.

Lissa - what is icecream with nitrogen like? I've seen on tv shows recently that a new trend in food is extracting the essence of flavor and making it into foamy almost whipped cream sort of stuff. Is it like that?

Joyce, it is thick and any flavour you want, not foamy. Foamy is trendy.

Of course, this is a bunch of geeks with a huge tank of nitrogen and a hotel suite full of geek munchies saying things like, "I wonder if we use crushed penguin mints and caffinated syrup if we can get ice cream that is more caffinated per ounce than espresso..."

Lissa - it sounds great. foamy does NOT sound great to me, despite being trendy. I just don't see how just eating the essence of flavor is great eating. I want consistency too! I'll bet you all had a fantastic time - isn't nitrogen the stuff that makes you talk like Donald Duck?

Bec -- if you're willing to drive down to the Gambrills/Crofton area, My Butcher and More sells both fully assembled turduckens ($8.99/lb) and the three boneless birds with which you can put a turducken together youself (and maybe save $2.00/lb, though stuffing/dressing may be extra). Otherwise, mail order works, but since a mail order turducken will probably arrive frozen, you'd better order one ASAP to give it time to arrive and then to thaw out in the fridge before Thanksgiving.

Joyce W. -- helium is what makes you sound like Donald Duck.

Joyce, liquid nitrogen is really, really cold. There are all sorts of science tricks you can play with it, lots of fun. Shattering balloons and all.

If you do a google on nitrogen, pool and penguicon, there are a number of videos of what has become the traditional end to the con - dumping the leftover liquid nitrogen into the hotel swimming pool.

It is a great con, and nitrogen ice cream can be made in just a few minutes, so it is nearly instant gratification. Even if some of the flavours folks came up with were really gross.

Just wanted to let everyone know that I found a turducken (albeit boneless) at the Fresh Market (Quarry Lake in Pikesville, off of Greenspring Avenue). They are making them fresh, so no need to worry about thawing. It's basically a turkey breast wrapped around chicken breasts then wrapped around a duck breast. Approximately 5 lbs total.--have to talk to butcher to order.

Bec - how much are they asking for that?

Lissa - been sitting here giggling over vids of liquid nitrogen being poured into the pool, the toilet and various other places. cool stuff! Maybe when my science-head son gets older he'll let mom play with his chemicals!

Fresh Market is charging $7.99 per lb. for the boneless Turducken.

Joyce, you do need special equipment to handle liquid nitrogen, so I don't think your son has it in his chemistry set.

Got to love a geeky con with a food track, though. There is a guy there who is trying to recreate Coke. Every year, his recipe is slightly different. His diet is abso-freaking-lutely amazing.

Dear buther shop fans,

Boneless Breasts Turducken is less expensive the market would generaly purhase the breasts already boneless affording less labor is involved. Boneing out whole birds take some time and experience. Plus offering the whole birds gives your guests a choice of dark and white meat. For those who choose to purchase whole frozen turduckens figure on defrosting your bird for 48 hours in your refrigerator. Before gtting it ready for roasting.

If you have any questions about purchaseing a My Butcher and More whole semi boneless turducken or our new "Chiduchen" give us a call and either ask for Mike or Jess.

Our phylosophy is if you have to take short cuts in quality then it's not worth offerng it at My Butcher and More. Since all of our domestic and tropical birds are either organic or all natural.

Please give three weekdays notice for a Turducken order.

Happy New Year!

Mike Smollon, Co-Owner
My Butcher and More
1334 Defense Highway
Gambrills, MD 21054
410-451-3296
www.mybutcherandmore.com

Jan. 2 through March 23 we will be closed on Monday's & Tuesday's

Okay I'm intrigued and I'm sure you know why. Let's just say I am convinced that there are some Old World traditions at play here. I looked at their web site and saw this:

*Roast Ready Whole Pigs, lamb & Goat

Anybody want to go halvies on a goat for New Years? What happened to Goat Girl?

My Butcher and More - how much do I love that name? Lots.

I went to a wedding, in a park in Seattle, where the main dish at the reception was a whole roasted goat.

It was delicious.

Habibi, I think whole goats dress out between 14 and 65 lbs. usually. While I could certainly go halvsies on a 14 lb. goat, I'm not sure what I'd do with 30 lbs. My freezer isn't that big.

Gambrills...something tells me they aren't on a bus route.

I'm not sure what my neighbors would think of us roasting a goat on my balcony.

Your neighbors, OMG? What about RoCK's neighbors?

I'm sure that any cooking of goat by RoCK would inspire his neighbors to call Homeland Security. Goat is what terrorists eat, right? Hmmm... do I have any goat poems? I should. I'll have to look. I did find a fried egg on a burger poem.