Now, in case you have never heard of turducken, it is a duck stuffed inside a chicken stuffed inside a turkey! That's a lot of bird! This turducken is produced by a Canadian company called Echelon and in between each bird is a layer of Italian sausage stuffing (because we don't want the pigs to be left out of the holiday season).
Our 12 lb turducken arrived frozen solid so we had to defrost it in the fridge for 5 days - that's right FIVE days!
It's going into the oven at 10 am so it can roast long and slow. I'll give you the play-by-play as the day goes on...
10:07 amOK, it's in the oven. And I have to say I already like that all I had to do was open the packaging, put the bird(s) on the roaster and put in it in the oven at 225 degrees F - no stuffing, no seasoning, no mess!! Well, ok, I did sprinkle a little smoked paprika on it but it's already seasoned so wasn't really necessary :)
It smells yummy already!
Well, this play by play is gonna be boring cause other than smelling great, this turducken is smooth sailing. I don't have to baste it, foil it, or really even look at it!
Turducken is still in the oven and browning nicely. I also have lots of time to peel and dice the veggies I'm going to roast on the barbeque - yams, parsnips, onions, beets, fennel and squash.
3 pmTurducken smells great still! And now I'm making the Gruyère mashed potatoes. Once they're done I'll keep them warm by placing them over a bigger pot of simmering water - that way they won't dry out or burn.
4 pmI cheated and bought gravy at a local soup shop - as much as I love home-made gravy the last minute prep of it gets in the way when I'm trying to get everything on the table. I made cranberry sauce yesterday so it's ready to go and I bought half baked buns on Granville Island so they can be popped into the oven once it's closer to eating time.
5 pmThe turducken is officially roasted! I've taken it out of the oven and I'm going to let it sit for 45 minutes. From what I've read giving the turducken enough time to rest can mean the difference from a bird that is easy to carve to one that falls apart (no bones to keep it together). With the extra minutes my MILs delicious creamy carrot dish can go into the oven.
5:45 pmHubby takes off the turkey legs and wings (the only thing that has bones). He then makes a long cut down the turducken to cut it in half. It looks like nothing I've ever seen before! It's easy to see the different birds and there is lots of stuffing between the layers. Hubby says the key to successful carving is slicing the turducken thicker than a normal turkey slice.
Our 12 lb turducken fed 6 adults and 4 kids with enough leftovers to feed everyone again so I'm sure it would easily feed 10-12 adults.
The Italian sausage stuffing was amazing! I pretty sure it helped to keep the turducken moist. It was definitely moister than a regular turkey. To be honest, I'm not sure I could differentiate the tastes of each bird and the italian sausage stuffing was quite pronounced. BUT I loved the overall flavour of it. I think a turducken is a great way to impress guests and it certainly is a conversation starter.
- I loved the ease of preparation of the turducken - defrost and pop in the oven.
- Moister than a regular bird.
- Easy to carve - no bones!
- Comes with stuffing - one less thing to worry about!
- Feeds an army!
- Everyone is eager to try it!
The Echelon turducken was a hit with my guests young and old(er) so I definitely recommend it if you are even thinking about trying one. Check out their site to find out where you can buy one for your next special dinner party.