Good Eats and Sweet Treats from My Small Boston Kitchen

A Turducken for the Holidays

I know we generally talk about things with lots of sugar around here, but I occasionally have reason to talk about move savory dishes, and today is one of those days. For Thanksgiving this year, I was offered the opportunity to try a Turducken from Echelon Foods, and not just any turducken, the “Original Turducken.” As a member of a family who always serves traditional Thanksgiving dishes with a twist, this seemed like a perfect addition to our holiday table. After I mentioned it to my parents, they were both pretty psyched about the idea, so I picked up my turducken and got ready to roast!

I opted to try a Turducken Roast with Chicken Apple stuffing. Echelon Foods makes two kinds of Turducken, the Original and the Roast – the only difference being, the original still has leg and drumstick bones. I really loved the ease of the roast, because it requires virtually no prep work, but all the flavor and intrigue of the original Turducken.

Turducken

 

There are several different cooking methods for a Turducken, all listed on the Echelon Foods website, but I opted for the most popular method, which was to roast it low and slow, in a 225 degree oven. My roast was somewhere in the realm of 6lbs, and took about 3.5 hours to cook, having been thawed completely beforehand, and allowed to rest at room temp for about 30 minutes prior to roasting.

Turducken

I left a meat thermometer in it the whole time so I could keep track of the internal temperature, and when it hit 165 degrees, I knew it was done. It came out smelling incredible, with plenty of pan juice and a nice golden brown exterior. We let it rest for about 30 minuets before slicing, much as you would a chicken or turkey, to make sure we didn’t lose any of the delicious juices inside!

Turducken

When it was finally time to slice up and serve, everyone ooh’d and aah’d as they watched the different layers emerge. There is something really unique and cool about a Turducken, with all of the marbled meats intertwined. We all found the roast to be incredible flavorful, well-seasoned, and tender. I think the only thing I didn’t like was the fat marbled throughout, but given the contents (read: fatty duck breast!), it didn’t come as a surprise. I also think that the fat throughout probably helped to keep the roast nice and moist. Just not as much fun to pick through when eating… unless of course that’s your thing.

Turducken

Overall, I thought the Turducken was really tasty, and a really fun holiday treat for my family. We all got a laugh trying to get the name down straight (turducken definitely isn’t a part of most people’s everyday vocabulary!), and thoroughly enjoyed taste-testing. For those not interested in all the prep a turkey generally involves, this is a really great alternative option!

Thanks to Echelon Foods for letting me give this a try – it made for a memorable Thanksgiving around my family’s table.


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