I've had fried turkey and it was terrific, no doubt.

But if you are stating that the issue I bring up (the inner skins of the stuffed birds do not crisp when cooked) and frying will take care of this crisping/rendering of the innner bird's skins/fat, it won't. Frying won't solve this downfall of turducken as the oil is still not touching the innner skins/fat.

Tickets booked; thanks again for the advice! I called them a few minutes ago and they said they could package a frozen one for me to take back on the plane.

http://www.flyertalk.com/forum/commu...-new-post.html

I totally agree with you, one of the best things about duck is the cracklin from the skins. But gobs of duckfat are never a bad thing! I'll take anyone else's gobs. I think turducken is good, but should probably be sous vide then crisped, just because it's so terribly easy to overcook it.

The TPA TSA was kind enough to inspect the turducken that I checked as my luggage. http://photos-b.ak.fbcdn.net/hphotos..._1630106_n.jpg

After about 13 hours of cooking, this was the result:

http://photos-d.ak.fbcdn.net/hphotos..._7424903_n.jpg

Carved:

http://photos-b.ak.fbcdn.net/hphotos...6_138690_n.jpg

We fed about 22 people with this and had maybe four to six servings leftover.

Now Look What You've Done
 

Thanks for the update & photos

Now after all these years thinking about it

I'll take my wife there this week for dinner

Always thought it might be fun but never

got around to it

Years ago the building was a Sizzlin Sirloin

but it's been Karl Ehmer's a long time

These guys remove the chicken and duck skin
 

www.cajunmeats.com removes the chicken and duck fat and skins before assembly so you don't end up with as much fat inside.

I always thought you had to buy a duck and chicken and turkey seperately and sort of mash them together. lol.

I'm definitely going to try this.

Late update: I cooked the tuducken in the oven last month, and it was fantastic. The jalapeno cornbread stuffing was out of this world.

One caution: use an electric knife to carve it. I wanted a "Neapolitan ice cream" of meat, but it was so tender and juicy, it literally fell apart when I was carving it (and I used a very sharp ceramic knife). Still fantastically good though.

Going to order another one and cook it on my Big Green Egg when things warm up a bit more.

The La Boucherie turduckens don't have any skin or fat on the inside. You can see the assembly here:

http://www.youtube.com/user/smooter3.../0/7MjSShD7MZ4

THAT would be key and I am tempted to try one once again if made like La Boucherie does.

We all know fat is where the flavor is but globs of it, no good.

Homemade Turducken
 

I made a turducken for Thanksgiving this year. I made a variation of just using breast meats. Here is what it looked like when I took it out of the oven!

I used a boneless turkey breast - the butcher deboned it for me. Boneless duck breasts - found these at a butchers and a local grocery store (Wegmans) and boneless chicken breasts.

I skinned the duck and chicken breasts but did leave some of the fat on to keep it moist.

One skin-on seasoned, boneless turkey breast. Layer of dressing with cranberries and dates on the turkey. Layer of skinless, seasoned duck breasts. Layer of sage and onion dressing on the duck breats. Layer of skinless, seasoned chicken breasts. Layer of cornbread, jalapeño and pecan dressing. Everything tied into a giant football shaped thing with string.

Baked at 350 for 4 1/2 hours until internal temp reached 165-170. I cooked it uncovered till nicely browned and then covered pretty tightly with foil, making a few vent holes. Basted often with white wine. I made an awsome gravy from the drippings.

Allow to rest and then wrapped in foil. Going to slice it and reheat the slices tomorrow at a party. This way everything "stays together" and looks like it's suppose to. If you cut it hot it will fall apart.

The real flavor for me is the stuffing/dressing.

I think a good idea would be to brine the turkey breast first and that would help keep everything moist. Will try that next time!

http://www.flyertalk.com/forum/membe...turducken3.jpg

http://www.flyertalk.com/forum/membe...turducken4.jpg

http://www.flyertalk.com/forum/membe...-turducken.jpg

That looks awesome! Got a pic of the cross section?

Someday I'll have the cajones to make one of those.

I will have in a couple of days. I forgot my camera and someone else took a pic. Will post when I get it from them.

Hearing so much about this in Northern Calfornia on business, I thought I would take the plunge and take one back to the Alps.

Cold and wet Oakland flight to wet Long Beach (JetBlue) and a quick ride to Whole Foods, City of Torrance. The Butcher was very helpful and said it could be done if packed in dry ice. That done, it was and out I departed from LAX homeward bound.
Price was $104 USD, which is about the same price in our CHF.

On arrival home the next day, my package made it through the dreaded Zoll without incident, other than bemused looks from the Officers ( Whole Foods provided documents ). Packed in a Cool-lite carton surrounded by dry ice, it is still quite cold, almost frozen as packaged.

I was told that our British residents call this a ROYAL ROAST, and have some history behind said claim. Whole Foods advised to bake it with Paprika or Chipotle (a smoked Mexican chile pod) sprinkled on the top skin: I only have Spanish Pimenton Dulce or Ahumado I use for Paella, so I hope this is acceptable to our guests, as it is doubtful our Migros or Coop stocks Chipotle anytime soon.

Also advised as mentioned above on baking time and internal temperatures. But I have absolutely no idea what the stuffing seasoning is, so this will be an interesting experience for all.

Any suggestions for a good wine with this dish ?

Cooked for guests (22, with two abstentions due to the flu ).

This was a very impressive platter, which my wife elected to carve. The Pimenton fragrance on the skin of the bird was amazing. Solid Turkey, Chicken, Duck meat layers, with ( surprise ) no stuffing !

As we had started on high to a low setting, we are glad it did not burst. On the subject of a paired wine, we offered both: A Pinot Noir, and Cabernet Sauvignon for the red, and a Pinot Grigio and MullerThurgau/Sylvaner (Bozen) for white.

What an evening. Thank all who contributed to this thread for the idea !