Thawing takes 2-3 days in the refrigerator, after which it spends 4 hours in the oven.

All you have to do is thaw and cook the thing. My turducken weighed 10 lbs and came with Cajun style pork sausage stuffing in it. Chains like Bristol Farms have frozen turduckens like the one I used or you can order one online from sites like Cajun Grocer. You may be able to avoid the shipping cost by hunting at your local market. All of the prep is done for you, leaving you only the work of thawing the beast in the fridge, heating the oven, and cooking it.

What you’re really paying for, though, is that most valuable of holiday commodities, time. They usually start at $55.00 but the overnight shipping runs the price up another $80. There are several companies that make turkduckens that you can order online. Once that’s done, you stuff them together, then use cooking twine to hold it all together as a cohesive unit, coat it with seasoning, and you’re ready to cook. Or, you can have your butcher do that for you when you buy the birds. If you want to build one, you have to de-bone all three birds first, making sure not to cut the skin on the turkey while doing so. The chicken usually has Cajun stuffing in it and other types of stuffing are often used as mortar between the building blocks, as well. Most of you probably know what it is, but for those who don’t, it’s a chicken, stuffed into a duck, stuffed into a turkey.

About 25-30 years ago, Chef Paul Prudhomme got credit for shining the public light on the modern take-turducken. The Romans had their traditions and later on, French charcutiers made galantines and terrines to entertain kings and other nobles. I’m talking about the culinary tradition. Although I’m pretty sure Caligula was into that, but that’s a different story and we’re not that kind of blog. People have been stuffing animals into other animals since at least Julius Caesar’s time, and not in the “Tijuana donkey show” fashion, either.

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