Here are the layers of the turducken I’d previously posted about. Nom.
From the inside (left) to the outside (right) — chicken, duck, stuffing, turkey.
My brother has nagged me to get a Turducken for Christmas dinner for a couple years… I think mostly because he thinks it would be funny, not so much because he wants to eat one. But, this year I ordered one from a meat shop in San Jose that has pretty good Yelp reviews for their turducken.
For $135, we got a turkey stuffed with a duck stuffed with a chicken. All deboned & full of stuffing. I baked it for about 17 hours (initially at 190F, then later at 350F) and fed eight people. We finished about a third of the bird. This turducken was far better than the one we had tried for Christmas dinner a few years ago — that one was a log of meat, supposedly a turkey on the outside, but it had been deboned/processed enough that it didn’t resemble much. Also, it cooked up into a dry log, unlike this one. I suspect leaving the skin on the duck and the chicken based the turducken from the inside.
I won’t get another one for a long time — but as far as novelty items and large protein sources go, this one was pretty awesome.