Eating turkey on Thanksgiving every year can get kind of old. To switch things up in the kitchen, but still keep the tradition of the Thanksgiving turkey, try making a turducken this year. For those of you who may not know, a turducken is a combination of chicken, duck, and stuffing all rolled into a turkey. And, in recent years it has taken the country by storm.
No one is exactly sure where the invention and origination of turducken came from, but we have evidence that it might have found its’ place in America during the 70’s in a meal created by the owner of Corinne Dunbar's, a Creole restaurant in New Orleans, Louisana, or may have orginated at a plantation in South Carolina. Although, this enormous bird is one of the tastiest meals you may ever eat, it's not the healthiest for you. Fat grams range from just 14 per serving to an oustouding 118 grams, depending on how you make it.
Since you will be handling three different types of raw meat, it's important to employ food safety by following these rules: make sure that cooked foods are separate from ready-to-eat foods, and that you aren't using the same silverware for raw and cooked foods. Also, don't put cooked foods on a surface where raw foods were.
There are various ways that you can construct your turducken, but we’ve taken the route of using the breast meats from the chicken and the duck, instead of the whole birds, which makes the entire process much easier since you’ll only have to debone one bird instead of three.Though the description may seem complicated, it’s actually pretty simple to prepare. Expert Mike Moser, director of sales at Echelon Foods, the purveyors of "The Original Turducken," takes us step by step through the process of creating and cooking your own turducken.