Dear PoPville – Making a Turducken for Thanksgiving

“Dear PoPville,

My wife and I are hosting some extended family for Thanksgiving this year. We have a large kitchen, and the use of a nearby neighbor’s large kitchen. I figure it’s time to belly up to the bar and answer the challenge of the Turducken. Can you (or your collective readers) recommend a place to get poultry (i.e. turkey, duck, and chicken) that has already been de-boned? The Turducken process would still leave us with a lot of work, but the de-boning is supposed to be the most obnoxious and labor intensive part of the process.”

Has anyone successfully made a Turducken before?

31 Comment

  • I’ve seen Turducken sold in grocery stores before, but in the freezer section.

  • I don’t think it should count if you don’t debone yourself.

  • Eastern market’s butcher stand. Super fresh. They’ll debone the fowls for you if you want to do your own stuffing/rolling, or they’ll sell you the whole shebang.

  • You can reference the book “Gumbo Tales” (can’t remember author), which has a whole chapter on how she/they did it – along with New Orleans supply vendors of the ingredients, or the finished turducken.

  • you should switch out the duck for a fish

  • andy

    maybe Wagshals in Spring Valley.

  • I made a turducken in college, and by far the hardest part was lifting it to put it in the oven! The boning is pretty slimy (like, up to your elbows in poultry skin), but otherwise not that bad. The key is, obviously, to start with the turkey so you can learn on a bigger bird. But if you’re going to make a turducken in the first place, you have to appreciate the involved project side of cooking.

    Also, be very aware of the amount of time it takes to cook. You will have to get up at least once in the middle of the night to baste it.

    All in all, this is a project best undertaken with some patience, friends, and good deal of wine.

  • Just find a chicken and feed it a duck, then find a turkey and feed it the chicken that ate the duck. Then cook it.

  • Allow me to be the first to say… ew.

  • Sounds like Turd Dunkin or something.
    Ill stick to Pollo Sabroso tyvm.

  • we have done several of these over the years. Yes, eastern market is your best bet for deboned birds.

    I think the hardest part is making the multiple stuffings. Authentically, there shoudl be three different types (a shrimp, a sausage and a corn bread). These take time, but fortunately, can be made a day or two ahead.

    Get yourself a big needle, preferable curved, to tie the whole thing up like a football and go for it.

    I found the process fun but not worth the time. But someting you have to do one if you are into food.

    Of, and make sure the duck is nice and fatty. I have alwasy wanted to do this again, but to wrap the duck in bacon before the final layer is applied.

  • Youtube will give a tutorial.
    I’ve made 5 of them and they are really more of a novelty than a worthwhile endeavor. Soggy chicken and duck skin is not a texture that most guests crave, only center cuts get all 3 birds. Better to eat the birds individually over 3 days. Or consider the Russian Doll Roast for true showmanship:

    Stuff a large olive with capers and a clove
    Place the olive inside a bec-figue
    Place the bec-figue inside an ortolan
    Place the ortolan inside a lark
    Wrap the lark in vine-leaves and place inside a large thrush
    Place the thrush inside a plump quail
    Wrap the quail in bacon and place inside a plover
    Place the plover inside a lapwing
    Place the lapwing inside a partridge
    Place the partridge inside a woodcock
    Place the woodcock inside a barded teal
    Place the barded teal inside a well-hung guinea-fowl
    Garnish the guinea-fowl with bacon and place inside a duck
    Place the duck inside a plump chicken
    Place the chicken inside a large high pheasant
    Place the pheasant inside a goose
    Place the goose inside a large turkey
    Place the turkey inside an enormous bustard

  • Epic Meal Time has a great video on Turducken making.

  • I’m no vegetarian, but the turducken thing seems like the biggest bastardization of meat consumption i’ve ever seen. It’s really unnecessary and I’d bet that Americans are the only ones who prepare this foolishness. It’s an embarrassment of riches.

  • That is so fowl.

  • Just say NO to Turducken. Really – The density of all that meat means the outside is going to be overcooked for the inside to be done – and – well just don’t. Get a good turkey – brine it – and roast it well and you will be star enough. Make good gravy (really easy – don’t be afraid) and you will be worshiped.

  • FYI – turduckens take a long time to cook…longer than a regular turkey. I wouldn’t want you to go to all that effort and then not have it ready in time because you didn’t realize that. Not that that has ever happened to me. I’m just saying.
    You can also order one from They’re good.

Comments are closed.