Turducken ...Cajun eats

[Major 2]

I ordered two stuffed Breasts from the www.cajungrocer.com/
We had our guest Holiday dinner last night ( as we do the Christmas eve/day rounds thingy )

Turducken...so what your opinion ?... I'll hold mine for the moment 

[El Peludo]

Turducken...so what your opinion ?...

I'd like to give it a try, but it sure 'pears to be a lot of work; mosr of my family just says "why??".

We're doing Christmas Eve dinner of shrimp creole, rice, and blackeyed peas.  Y'all have a good one one.

[Steel Horse Bailey]

Cajun er not, I'd be leery of anything that starts with the word "Turd ..." 

[Forty Rod]

Waste of time and money and offensive to the taste.  Of course, that's just me.

[Major 2]

what 40 said,

"Waste of time and money and offensive to the taste." 

Yep ! Afraid so 

I'm always open to new & different ,  Did it ... not sorry, but not again

[Steel Horse Bailey]

My point per-ZACK-ly! 

[Singing Bear]

For obvious reasons, they'd have to send it to us the quickest way.  That means tripling or quadrupling the price of the thing.  Way not worth it for us.   Zone rates kill us, out here.  Looks and sounds interesting, but we don't think we're missing much.  Besides, I like my duck fried or roasted Chinese style.  Turkey's good on it's own deep fried or roasted.  Rotisserie roasted whole chicken over keawe charcoal as in huli huli chicken.   Dredged and fried chicken wings and drumsticks.  Broiled breasts.  Chicken thighs simmered in a soy sauce with sugar and ginger ala shoyu chicken.   

[Ten Wolves Fiveshooter]

Howdy Gents

         I just retired from the meat business after 45 years of service , and in the last 6 or 7 years of my stint, I made several Turduckens, if prepared properly, there hard to beat , I would bone the turkey out from the back, and remove all the bones , but the wings , then put a few boneless and skinless duck breast, depending on the size of the turkey, in the center of the bird, and then insert chicken liver pate, ( your suposed to use goose liver , but it's too hard to get , and costly ) after putting the liver pate under the skin of the breast , I would then tie all of this up into a nice size turkey roast, after tied, I would inject some liquid cajun spices thrugh out the bird, wrap the roast up in film and let it sit for a day or two under refrigeration, this would let all those spices flavor the bird through out, once in awhile a customer would cancel their order , and we would cook the Turducken up, and the crew would have a fest , like I said at the beginning, if done right , they are hard to beat , I have had Turducken, from other sources, and Company's that left a lot to be desired.   

                                            Ten Wolves Five Shooter

[Virginia Gentleman]

We have one every Thanksgiving and to me Turduken is worth every bite.