We had it last year. It was good but I'd rather have regular turkey. You can use chicken broth for your gravy.

Linda

We got one a couple of years ago. Yuck. So much stuffing - very little meat.

I'll stick to my deep fried turkey.

Hi Mona,

I cook one every year for a gathering we have. I make mine myself. I have ordered one before and whether ordered or homemade, the pan juices make a spicy gravy. I usually cut the pan juices with stock to cut down on the spiciness.

Next time if you feel like making one, here's my recipe:

Turducken

1 7-9 lb. turkey breast, boned, save skin in one piece.
4 boneless chicken breasts
4 boneless duck breasts
1 lb. androuille sausage, diced
1 cup cooked wild rice
3 cups cooked pecan rice
1 medium onion, diced
1 sweet yellow pepper diced
1 sweet red pepper diced
1 stick of butter
1 tbs. minced garlic
2 tbs. chili powder
1 12 oz. bottle of beer
ButcherÂs twine or unwaxed, unflavored dental floss.

For stuffing:
Sauté vegetables in non-stick fry pan until crisp tender. In a large bowl, mix sausage, rices, vegetables, 1 tsp. garlic, 1 tbs. chili powder.

For basting sauce:
Melt butter, add remaining garlic, beer and chili powder and cook 5 minutes.

To assemble:
Lay skin outside down on work surface, place boneless turkey breast on top of skin. Place duck breasts on top of turkey then place chicken breasts on top of duck. Place a row of stuffing down the center of the chicken breasts. Fold in the sides of the skin encasing the meat and forming a roll with the stuffing in the center. Overlap skin slightly and tie with butcherÂs twine. Place Turducken on rack in a roasting pan. Baste with sauce. Bake at 500 for 20 minutes. Reduce heat to 250 and continue roasting until done about 15 minutes per pound. Baste every half hour or so. Remove Turducken from oven and let rest at least one half hour before carving. Slice and serve.

We were at friends a couple of years ago and she served it. It was okay but nothing to WOW about. I would rather have my turkey steamed as it is so moist and easy to do. This year we are going back to the same friends but she is doing a traditional roasted turkey.

My son has been begging to have one for about three years now..There is a site on the net that has instruction how to put one together instead of ordering one ready to cook. But no one else in the family wants it..
So....unless he wants to buy it himself...I guess he's out.
I really don't care. I don't like turkey, duck or chicken . I can eat chicken if it is in something like chinese food or casseroles. Sometimes I can eat chicken out when it is deep fried.

I usually have the ham or a little cold turkey later in the day.

patti

I can't help it, but I find it disgusting to stuff one bird into another. I don't know why. But I can't stand the "gibbies" either!! LOL!!

We had one last year. It was neat, but not as great as we had expected. Looking forward to a plain turkey this year. Enjoy it for the novelty.

Thanks for the comments. I'm starting to regret ordering it.

moosemac, on your stuffing recipe, how long would you cook it to make it by itself? I like rice stuffing. I take it you don't precook the sausage?

Turducken - is, well I shouldn't say, LOL. They all need different cooking times, to my way of thinking, and none of them benefit from cooking together.

But color me judgemental - I hate duck no matter how it's cooked.

I had my 1st turducken 15 yrs. ago, and this Yankee just moved South LOVED it! I've been blessed to enjoy several since. I don't know where you're "ordering" it from, but I've only had locally prepared and fresh turducken from a real Cajun (Lafayette, LA area) butcher shop. (YUM. . . . just thinking about it is making me want to drive to Lafayette. . . . )

I would never attempt anything that complicated. The turkry breast I'm serving Thursday is already cooked by the store. I just have to heat it up!