Tur-duck-in? I'm supposed to eat this?!

In My Humble Opinion
1

So in preparation for the upcoming American holiday, my parents have informed me that they’ve made a tur-duck-in, and that I simply must go to my sisters because I have to try it.

I was planning on going anyway, but now I’m wondering…do I really want to be associated with this thing?

I had to ask, since I’d never heard of the this culinary creation before, “What, praytell, is a tur-duck-in?”

This is the answer/preparation method:

You start by de-boning a turkey,
put some stuffing in,
de-bone a duck,
stuff said duck inside the turkey,
put some stuffing in,
de-bone a chicken,
stuff said chicken inside the duck.

Cook this whole thing and, ta-da, you have a tur-duck-in. It’s supposed to be all the rage.

My parents have a 23-pound one. Twenty-three pounds of solid meat and stuffing! Great googly-moogly, no wonder they want to make sure I’ll be there, this thing is gonna be around in left-overs for months!

2

And inside the chicken you put a pheasant, and inside the pheasant you put a cornish game hen, and inside the cornish game hen, you put a hard-boiled egg. I’m not making this up; I read it about 10 years ago in a magazine, except I don’t think it was called turd-uckin. I sounds like way too much trouble to go to.

3

Didn’t they do this in ancient Rome, starting with a whole cow, then a pig, going all the way down to live quail (put in after cooking, of course)?

4

This place is selling 15-pound turd-uckins for $115 including s&h. I’ll admit that it sounds pretty good, but I doubt very much it’s worth $10 per lb.

5

It’s back to math class for me. It’s more like $7.50 per lb. What a bargain!

6

I saw this behemoth on Rosie yesterday (I was just flipping, I swear!!). On top of the spread out turkey you smush a traditional stuffing, then spread out the duck. On top of the duck, they spread a wild rice, and then laid the chicken on top, putting inside an oyster stuffing. They seasoned each layer with creole (I think) spices. Then you sew up the whole thing. Yikes. The finished product was huge. I’ll stick with my plain jane turkey, thanks. :slight_smile:

7

I saw this being prepared yesterday on a television show. It looked like this would be a good dish to give everybody food piosoning.

8

There is a scene in Fellini’s “Satryicon” where a similar concoction is hewn open for the masses.

And yes, this was done in ancient Rome.

9

Sapphire- When will you learn. You do not admit to watching Rosie around here.

Do what phobia did. Keep it obscure and admit to nothing.

10

I SWEAR I wasn’t watching. I was just killing time during the commercials. If it weren’t for the tur-duck-in, I would have never lingered on her love-fest…please forgive me!!! :slight_smile:

11

I believe it was New Orleans’ own Chef Paul Prudhomme who got this started.

http://www.chefpaul.com/turducken.html

Now, I’m sure it was done before him, I’m just saying that I’m pretty sure it was he who made it recently popular.

12

Being basically all thumbs in the kitchen, this is a first for me. It sounds more like an all-out breeding farm for all kinds of bacteria like salmonella, especially if you aren’t exactly sure of how long the thing/things has/have cooked.

On a different note, I think I’d rather eat the Tur-duck-in that what a co-worker served at our Thanksgiving office partly last year. She recently turned vegetarian and in her quest to teach the meat-eaters a better way of life, she served a tofu concoction called “Tofurkey.” And then she made a pepperoni dip using a tofu alternative. The name? Tofuroni.

Yuck.

13

AND, to top it all off, I saw on the Food Network where they stuff two or three turduckens inside a whole pig!! They sell those, too.