turducken!

Jack, they are awesome. We have dined on them for the last 4 years. They are semi deboned. The ones we have is a Cajun style from a local market. The Turkey is stuffed with Duck and chicken chopped up and baked inside the chest cavity. The legs and wings are still attached. The breast bone and back bone are removed from the turkey. If you have never tried it, I highly reccommend you do so. you will not be disappointed.
 
You start deboning them by skinning them out from the back and work your way around front. Like Randy said, the leg and wing bones are still attached. So, start with an incision from the neck down to the butt along the back and basically "Skin" the bird toward the front. Stay along the bone so that whatever meat you come to stays on the skin. Cut through the wing and leg joints so that meat stays with what you are skinning. When you get to the ribs, follow them along to the breast bone so you get all the meat.

This technique is generally all about the breast meat. Don't worry too much about the rest.

Good luck! It's great stuff!
 
This is a little late but I purchased one for a club event and a year or so later I made one myself. I suggest buying one, not because the process was difficult, but because its a whole lot cheaper.

I deboned the chicken and duck completely, but left the wings and legs on the turkey. The chicken was stuffed with rice stuffing, covered in a cajun spice mixture, then went into the duck with wild rice stuffingand more cajun spice mix, the duck/chicken was then placed inside the turkey with more stuffing. Then the turkey was sewn up, along the back bone and more cajun spice mix rubbed on the bird. The finished produce looked a great deal like a regular turkey.

The cooking was the interesting part. Cook at ~190 (I can't remember exactly what the temp. was) for 13 hours. I started it at midnight got up at 3:00, the juices comming out of the bird were amazing. The juice had to be pulled off every few hours and you can not believe how good that juice really was, makes my mouh water thinking about it.

If done well the bird can be sliced like bread (no bones) and the layers of turkey, stuffing, duck, stuffing, chicken, stuffing are a sight to see. Absolutely excellent. I'd be glad to do it again, but my wife says NO. Why I don't know.
 
Well, at $70.00 + $45.00 shpg for a 14 lb. bird, it better be fantastic!! /ubbthreads/images/graemlins/shocked.gif
 
The one I got at Walmart was just shy of $50.00. I thought I could beat that price by making one on my own ...... NOT EVEN CLOSE. After all was said and done the total price was a lot closer to $85.00. So, if you can find one at Walmart or some place local you are way ahead to purchase one of those.

NASA, was that a price for the bird (bird's) only or was that a price for an entire meal? A few years ago a co-worker got an entire meal in a box from somewhere in Alaska. The company had done it for years and had an excellent reputation for a high quality product. When he got the meal the turket had broken loose, rattled around in the shipping box and basicly destroyed almost the entire meal. He called the company and they were devastated. All the meals they shipped that year had the same problem. It was awful for them because it was a family run operation that took great pride in having happy customers and the financial loss could have ruined them. I guess the entire meal wasn't ruined, the bird was still in good shape and the potatoes and salad were salvageable, but the desert and other stuff were ruined. He says that what was saved was excellent though.
 
Michael, that was just for the bird! Appearantly, turducken has caught on with the yuppie crowd and their high demand has driven the price thru the roof. I'm going to check around and see if I can find any at Wal-Mart. I'd go that price, but not the $100+. /ubbthreads/images/graemlins/shocked.gif
 
The full bore turducken was expensive to make, but I've given some consideration to scaling it all down a little. Cornish Game Hen, Duckling & Chicken. Sounds just as good to me but a whole lot easier to deal with. Still makes me hungry just thinking about it.
 
One of the recent National Geographic magazines spot lighted the town in Louisiana that has the meat market that seems to have started it in their zip code spotlight.

I do not recall the exact issue or the name of the town.
 


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