Archive for Turducken

Bacon Turducken, Part 2

Posted in Fowl, Pork, STUFF ABOUT MEAT with tags , on November 26, 2008 by chomposaurus

While I still enjoy the original, Bacon Today’s Turbaconducken is also marvelous.

The Ultimate Turducken

Posted in Chicken, Fowl with tags , , , , , , on June 7, 2008 by chomposaurus

If the 3-in-1 bird wasn’t enough for you, check out this massive Christmas roast containing the following, all stuffed inside one another:

1. Turkey, 2. Goose, 3. Barbary duck, 4. Guinea fowl, 5. Mallard, 6. Poussin, 7. Quail, 8. Partridge, 9. Pigeon squab, 10. Pheasant, 11. Chicken, 12. Aylesbury duck.

Also known as the Turgoodukfowmalsinquaparquabantenuck.

Review: Turducken []

Posted in Chicken, Fowl, Turducken with tags , , on June 6, 2008 by chomposaurus

The amazing folks at were kind enough to ship me one of their massive turduckens to test for the blog. Don’t know what a turducken is? Well, if you want to be on the front lines of the meat frontier, you should. It’s a dish consisting of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken, with layers of stuffing in-between. In this case, the total creature weighed 15 lbs, with 11.5 lbs being meat.

The birds come de-boned and pre-stuffed, wrapped up nicely in a cryovac package with the legs tied. They need to cook for about 5 hours at 325; it’s a pretty easy process, considering the amount of different animals you’re cooking at once.

The only cooking fiasco can be blamed entirely on me and my stupid failure to buy a roasting pan. Instead, I constructed one using a cookie sheet and a lot of aluminum foil. It held pretty well, until I removed the birds to cover them for their last hour of cooking. Some of the foil got caught on the rack, producing a hole through which a bit of grease leaked. After some dramatic sizzling, huge amounts of smoke came gushing out and I started to ponder whether I knew how to turn the fire alarm off for the building (I do). The crisis was averted through some quick cleaning, and the turducken came out with a nice brown crispy skin.

When the bird was carved, we were at first all puzzled as to which part was which; but once we got it on our plate, chunks of duck, chicken and both types of stuffing magically appeared. You can see it best in the picture below.
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