Skip to content

MaryinVancity and the Thanksgiving Turducken

Ready to go in the oven

Ever heard of a turducken? It’s a new take on the traditional holiday turkey, except that the bird is stuffed with other birds.

This carnivore’s feast is a turkey stuffed with a duck, stuffed with a chicken, stuffed with sausage stuffing. It’s ridiculously good.

When I was first approached to try out a turducken I was a tad hesitant. First of all, I’m not much of a cook. Second, it seems like a lot of work. Turns out, this is one of the easiest things I’ve ever made – just continue reading and make sure you follow all the steps.

My turducken came frozen solid, so the first step is to thaw it out. It can take up to 24 – 36 hours to thaw the bird if you leave it in the fridge, or if you leave it in your sink under cold running water, it takes about 7-8 hours to defrost. Do not cook it frozen!  (Plan accordingly, otherwise you’ll end up eating at midnight!)

One of the things I like about the original turducken from Echelon Foods is that everything is done for you. The birds have been stuffed, and the turkey has been rubbed with their blend of spices. All I had to do is rub a bit of olive oil on the bird and put it in the oven! Another thing: the birds are completely deboned. Aside from the turkey drumsticks, all you’re getting is meat and none of those pesky bones.

Half-way thru

Things you will need:

A roasting pan – the bird sweats a lot, so you’ll need a pan deep enough to hold all that juice.

A meat thermometer: This is VERY important – the meat needs to be cooked all the way thru until the temperature reaches 165F. You don’t want your guests to get food poisoning from undercooked meat.

A turkey baster: all those delicious juices shouldn’t go to waste. After 4-5 hours n the oven you should baste your turkey with those juices on an hourly basis.

Tin foil: Make sure you wrap your bird on tin foil when you first put it in the oven. This will allow the bird to cook, yet still leave the top layer pristine. Ever wonder how chefs make those holiday birds golden brown? This is how they do it. Wrap it on tin foil, then remove the tin foil for the last 2-3 hours of cooking time. Your bird will look wonderful.

Other tips: preheat your oven to 220F and give yourself 7-9 hours cooking/prepping time. It’s a lot of meat you’re cooking.

8 hours later – a Thanksgiving feast!

For my first try at cooking a turducken I’ve got to say, it turned out wonderful! And I’m no great cook. It was very simple.

They meat was juicy and the combination of birds was fantastic. Duck can be a tad fatty on its own, but being mixed with the turkey and chicken… well, all those juices mix really well together! The sausage stuffing gave the turducken a whole new level of flavours. Also the bird is very rich and very filling. One turducken can feed 15-20 people easily.

The original turducken comes with two different types of stuffing: Chicken apple or spicy Italian sausage. Purchase your turducken at any of these retailers.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: