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Turducken

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30 lb. roasted turducken

Sausage-stuffed turducken cut into quarters to show the internal layers


Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck,
further stuffed into a deboned turkey. Outside of the United States and Canada, it
is known as a three bird roast. Gooducken is a traditional English variant,[1]
replacing turkey with goose.

The word turducken is a portmanteau of turkey, duck, and chicken. The dish is a
form of engastration, which is a recipe method in which one animal is stuffed
inside the gastric passage of another.[2]

The thoracic cavity of the chickengame hen and the rest of the gaps are stuffed,
sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some
versions have a different stuffing for each bird. The result is a fairly solid
layered poultry dish, suitable for cooking by braising, roasting, grilling, or
barbecuing.[3]

Contents [hide]
1 Variations
2 See also
3 References
4 External links
Variations[edit]
Credit for the creation of the turducken is uncertain, though it is generally
agreed to have been popularized by Cajun chef Paul Prudhomme. The most common
claimant is Hebert's Specialty Meats in Maurice, Louisiana, whose owners Junior and
Sammy Hebert say they created it in 1985 when a local man brought his own birds to
their shop and asked the brothers to create the medley.[4]

A New Orleans surgeon, Dr. Gerald R. LaNasa, was locally known for his use of a
scalpel in deboning his three birds of choice, sometimes adding pork or veal roasts
in the final hen's cavity, thus preserving the turducken tradition as a regional
holiday favorite of the southern United States. Andouille sausage and Foie Gras
were always key ingredients of the LaNasa creations. The results of Dr. LaNasa's
work can be found in the modern day mass-produced turducken or turduckhen (another
variation adding or substituting a cornish game hen). His turkey, duck, and chicken
ballotine is now widely commercially available under multiple trademark names. Dr.
LaNasa's innovation and success with ballotine, Three Bird Roast and turducken
began mid century, expanding in the 1960s and seventies long before many of the
popular commercial CajunCreole chefs of today took the stage.[citation needed]

In the United Kingdom, a turducken is a type of ballotine called a three-bird roast


or a royal roast.[citation needed] The Pure Meat Company offered a five-bird roast
(a goose, a turkey, a chicken, a pheasant, and a pigeon, stuffed with sausage),
described as a modern revival of the traditional Yorkshire Christmas pie, in 1989;
[5][6] and a three-bird roast (a duck stuffed with chicken stuffed with a pigeon,
with sage and apple stuffing) in 1990.[5][6] Multi-bird roasts are widely
available.[dubious discuss]

In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reynire presents his
rti sans pareil (roast without equal)a bustard stuffed with a turkey, a goose, a
pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a
plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden
warbleralthough he states that, since similar roasts were produced by ancient
Romans, the rti sans pareil was not entirely novel.[6][7][8] The final bird is
very small but large enough to just hold an olive; it also suggests that, unlike
modern multi-bird roasts, there was no stuffing or other packing placed in between
the birds.

Gooducken is a goose stuffed with a duck, which is in turn stuffed with a chicken.
[7]

An early form of the recipe was Pandora's cushion, a goose stuffed with a chicken
stuffed with a quail.[8]

Another version of the dish is credited to French diplomat and gourmand Charles
Maurice de Talleyrand-Prigord. The 1891 newspaper article French Legends Of The
Table offers Quail a la Talleyrand[9]

The following for instance, is Talleyrand's fanciful and somewhat roundabout way of
roasting a quail. On a day of inspiration gourmande at his hotel in the Rue Saint-
Florentin, he composed the following recipe Take a plump quail, seasoned with
truffles, and made tender by having been put into champagne. You put it carefully
inside a young Bresse chicken; then sew up the opening, and put dabs of butter all
over the chicken. Again, you put the chicken inside a fine Berri turkey, and roast
the turkey very carefully before a bright fire. What will be the result All the
juice of the turkey is absorbed by the fowl, and all the juice of the fowl in its
turn by the quail. After two hours roasting the fowl, which in reality it composed
of three fowls, is ready, and you place the steaming trinity upon a dish of fine
porcelain or chiseled silver. Then you pull the chicken out of the turkey, and the
quail out of the chicken. The quail Is it correct to talk of the quail, when this
delicious, perfumed dish is indeed too good for any name You take the quail as you
would some sacred relic, and serve it hot, steaming, with its aroma of truffles,
after having roasted it to a golden yellow by basting it diligently with the best
Gournay butter.

The book Passion India The Story of the Spanish Princess of Kapurthula[10] (p. 295)
features a section that recounts a similar dish in India in the late 1800s Invited
by Maharajah Ganga Singh to the most extraordinary of dinners, in the palace at
Bikaner, when Anita asks her host for the recipe of such a succulent dish, he
answers her seriously, Prepare a whole camel, skinned and cleaned, put a goat
inside it, and inside the goat a turkey and inside the turkey a chicken. Stuff the
chicken with a grouse and inside that put a quail and finally inside that a
sparrow. Then season it all well, place the camel in a hole in the ground and roast
it.

See also[edit]
List of duck dishes
List of meat dishes
References[edit]
Jump up ^ httpwww.thesundaytimes.co.ukstonewsuk_newsarticle92743.ece
Jump up ^ Engastration. Retrieved 2012-12-26.
Jump up ^ Turkey Finds Its Inner Duck (and Chicken), The New York Times, November
20, 2002. Accessed November 21, 2007
Jump up ^ Trillin, Calvin (November 2005). Turducken Town. National Geographic.
Washington. Retrieved May 3, 2010.. Retrieved on October 13, 2016
^ Jump up to a b Walker, Harlan (ed.). Oxford Symposium on Food & Cookery, 1990
feasting and fasting proceedings. p. 35.
^ Jump up to a b c Williams, Anne. Send a friend a meal on wheels, The Sunday Times
(London), December 2, 1990.
^ Jump up to a b Iredale, Will (November 21, 2004). TimesOnline.co.uk Three-in-one
bird is big this Christmas. The Times. London. Retrieved May 3, 2010.
TimesOnline.co.uk. Retrieved on June 2, 2008
^ Jump up to a b Pandoras Cushion. Retrieved 2012-12-26.
Jump up ^ French Legends Of The Table. The Argus (Melbourne, Vic. 18481957).
Melbourne, Vic. National Library of Australia. 5 November 1891. p. 6. Retrieved 22
June 2013.
Jump up ^ Moro, Javier (2006). Passion India The Story of the Spanish Princess of
Kapurthala. Translated by Peter J. Hearn, , First Circle Publishing, New Delhi,
ISBN 8176211788
External links[edit]
Wikimedia Commons has media related to Turducken.
icon Food portal
Farm creates 665 multibird roast. BBC News. December 30, 2007
Turducken at DMOZ
John Madden Arrested For Possession Of Turhumanheaducken. The Onion. November 24,
2005
[show] v t e
Cajun cuisine
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English cuisine
Categories American cuisineLouisiana cuisinePoultry dishesStuffed dishesMeat dishes
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This page was last edited on 5 September 2017, at 0204.
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