# To Turducken or Not to Turducken **URL:** \ **Category:** Cafe Society\ **Created:** [April 18, 2011, 5:47pm UTC](https://boards.straightdope.com/t/to-turducken-or-not-to-turducken/578863 "2011-04-18T17:47:22Z")\ **Posts on this page:** 1\ **Showing post:** 18
**Author:** ![Critical\_Mass](https://avatars.discourse-cdn.com/v4/letter/c/f1d935/32.png) [@Critical\_Mass](https://boards.straightdope.com/u/Critical_Mass)\ **Post date:** [April 19, 2011, 12:27am UTC](https://boards.straightdope.com/t/to-turducken-or-not-to-turducken/578863/18 "2011-04-19T00:27:09Z")
I made one a few years ago. Here’s what I posted about it at the time. > [@Turducken - Really hard to make?](https://boards.straightdope.com/t/turducken-really-hard-to-make/385268/39): > > Well, I cooked a Turducken yesterday. > > After de-boning the 3 birds the day before, I feel that I could perform avian autopsies if required. This wasn’t a horrible task, but it did get to be somewhat tedious. The bigger the bird, the easier the task. Ducks have surprisingly little meat on them. Raw turkeys have a gamey kind of scent to them. > > There was a surprising amount of drippings while the thing roasted. About a litre each of fat and a very tasty broth which makes excellent gravy. > > The final result took about 8 1/4 hours at 225F to reach and internal temperature of 170F. > > If I do say so myself, it was excellent. Very juicy and the flavours blend nicely. It fed about 15 people and I have 1/3 of it left over. > > No reported ptomaine yet, which was my biggest fear. After all - the meat is at room temperature for quite some time during the preparation process. > > It was a very large project. Best done by two people. The results were good enough that I’ll try it again. In fact, I haven’t made one since. --- _[View the full topic](https://boards.straightdope.com/t/to-turducken-or-not-to-turducken/578863)._