Tuesday, December 01, 2009


Warning: Graphic bird butchering images...

For Thanksgiving we decided to make our own Turducken. Turkey- duck- cornish game hen. They are $80 at Vons and we managed to make it for about $30.

A few days before Thanksgiving we de-boned the birds. The hen and the duck were fairly easy, but both of us had to work together and break out the heavy artillery for the turkey. After all the bones were removed (except for the turkey legs which we left on) we seasoned the birds with Tony's Cajun seasoning and wrapped them up until Thanksgiving morning. Total weight after de-boning was 22lbs. of pure meat!

Since the turkey was cut in half in order to de-bone him, we sewed one side up before we sstarted putting everything together. We unwrapped the birds and layered them with cornbread stuffing, onions and bell peppers. After everything was layered, we closed up the turkey, tied everything up good and tight and put him in a bag to bake. He cooked away at 350 degrees for 4 hours (until 185 degrees).

The turducken turned out better than we even imagined. Because there are no bones, you just cut straight through the bird. It is cool seeing all the layers of the birds and the stuffing. And splitting up leftovers is a cinch, we just cut him in half.

It was so much fun and we will definitely do it again!

Anyone want to come over for leftovers?!?


Danny and Tonita said...

I love the warning at the top!

Matt, Kelly, Eli, and Ethan said...

I love to cook, but I don't like dealing with guts and bones. I even hate taking the little giblet bag out of the Turkey. I don't know if I could handle all that de-boning stuff. Maybe someday I'll be brave enough. However, I think I'd just do a Turchicken...not really a fan of duck :)

Jim and Jolene said...

We want leftovers!!!!!
The de-boning did look pretty gross, though.
Glad it was delicious:)
Hooray for lots and lots of meat...