Dish

Turducken

Turducken is made by stuffing a deboned chicken inside a deboned duck, and then stuffing the duck inside a deboned turkey. The entire bird is then roasted until it is cooked through. Turducken is a rich and flavorful dish that is sure to impress your guests.

Cuisine of the Americas› American cuisine

Meat Dish› Poultry Dish

Origins and history

Turducken was first created in Louisiana in the 1980s. It has since become a popular dish for Thanksgiving and other special occasions.

Dietary considerations

Turducken is a high-calorie dish that should be consumed in moderation. It is not suitable for people with poultry allergies.

Variations

There are many variations of turducken, including ones that use different types of stuffing or different types of poultry. Some people also add sausage or other meats to the stuffing.

Presentation and garnishing

Turducken can be garnished with herbs, spices, or sauces. It can be presented on a platter or on individual plates.

Tips & Tricks

When preparing turducken, it is important to handle the raw poultry safely to avoid foodborne illness. The bird should be cooked to an internal temperature of 165°F.