Turduken

I live in dc and really want a turduken for x-mas. i'm calling local butchers to no avail thus far. I have one more place i have to call, but if i cant get one locally, where can i get one shipped. my dad is flipping the bill so i dont have a tiny budget but dont want to blow the yearly food bill out of the water. any suggestions?
Any good butcher will debone the birds for you. Seek out really good butchers.
If you still have no luck, it's really easy to do one yourself with a turkey breast, a duck breast, and a chicken breast.
There's a butcher called Wagshal's in DC that is supposed to be very good (as per chowhound). Have you tried them?
And in fact, they sell turducken:
http://www.wagshals.com/HolidayMenus/MenuProduct.asp?CatID=12&MenuID=13

In Virginia, there's raves for The Organic Butcher in McLean. They very likely have turduckens since they sell turkeys and no doubt duck for the holiday season.

It's cheaper to do yourself, and useful to know how to de-bone your own poultry:
http://www.chefpaul.com/site.php?pageID=300&view=186

But like I said, you can also do it with breast meat and skip removing the bones.

Also, are you prepared to cook a turducken? It's not the easiest thing to cook. It's heavy and unwieldy, and you want to make sure it fits in your oven. It's also messy.
Some people feel it's not worth it and the animals eaten separately taste better.

Last edited by Saria; 12-06-2011 at 11:01 AM.
Ahhh Saria i knew i could rely on you. Wagshals was one of the places i checked. friggin expensive!!!

i can call mcclean and see what they have to offer. i also have another place the specealize in poultry.

if they are aslo expensive i was thinking of ordering one form the a place in Louisiana, i could get it shipped with the stuffing for around the same price. is it safe to mail order frozen food? never tried it.

i had turduken when i lived in la. I think I was a cajun in my past life. I loved it. its going to be cooking at my dads. he has a huge oven. we cooked a 20lb turkey in there so i think it should fit. i'm up for the challenge. i really want my family to try it. i want cajun christmas for some reason.

i would try to debone myself, but i so dont wnat to ruin it. if this was for any ole day, i would try, but i dont wnat to risk ruining chritmas
Did you do it? How did it go? I live in Louisiana and I've never had turducken but the fact that it exists makes me happy. I wonder if they come bacon-wrapped?
I ordered one online and had it shipped to Hawaii when we lived there. I had one for the first time when my sister lived in Atlanta. It was delicious, with crawfish etouffee for stuffing. The one that was shipped to Hawaii had sausage etouffee, and was also delicious. I don't particularly care for turkey or duck alone, but whether it was the novelty or the mixed fats/flavors, loved both of these. Ours were turkey, stuffed with duck, stuffed with chicken, so three meats. I prefer ham, roast or fried chicken for holiday meals, though, so I'd only pay for this for the novelty at this point. And, I prefer cornbread dressing (not stuffing), so that's not a draw, either.

Neither was difficult to cook or fit in the oven, and my sister had a small oven in Atlanta. These were smaller, though, probably 20-5 pounds total?? It's been over 5 years since I had the last one, and the pastor's wife from Hawaii just wrote on Facebook a few days ago, "Do you remember when we had Turducken for Thanksgiving? Yum!"

CGNYC, you could easily wrap it in bacon. I'm sure that extra fat and flavor would take it over the top!
People rise to the standard expected of them. GC
Honestly, I'm not a huge fan because it's a waste of duck for me. The best part about duck is the ultra-crispy fatty skin. It's pretty much wasted in this.
Honestly, I'm not a huge fan because it's a waste of duck for me. The best part about duck is the ultra-crispy fatty skin. It's pretty much wasted in this.
Originally Posted by Saria
My dad would love you! I roasted a chicken this week that was delicious and moist outside/crispy skin outside, and one of our guests took the one piece of breast meat that had the most skin, then took the skin off and set it on the side of the plate to eat the healthier part - the skin went in the trash. I wanted to cry, or scream, but I refrained for the company.
People rise to the standard expected of them. GC
I hate when people do that. My mom does this. You bother to get chicken that is juicy and tender with a crackly skin and then all to see someone just toss it aside.

Duck skin is another level, though. It's thicker and crispier than chicken skin. There's all that fat between the skin and the meat, and once you get it all slowly rendered out, you're left with just delightfully crispy, pleasantly salty, ultra flavorful skin. I know some people (misguidedly) take the skin off chicken, but I don't think anyone would dream of doing it with duck. Heck, Peking duck is about the skin. A great Peking duck gets as much skin with as little meat attached to it. The more meat that comes with the skin, the less successful it's considered. The meat is secondary.
I just wanted to salvage a little of my pride and say I wouldn't ACTUALLY wrap it in bacon, that crosses the Paula Deen sanity barrier.

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