I did about 30 years ago. It was OK but not so awesome I cared to do it again as opposed to regular turkey.

We did turducken a few years ago. A novelty, good for one adventurous Thanksgiving, but was not that popular in my family. We won't be doing it again.

We bought one. Not thrilled w/it so never again. It was pricey too

I have a friend who was intrigued by the concept and wanted to try it for years. He was so disappointed when he finally did.

I remember Lakeguy sent one to Riverrat during one of the swaps we had on the old Cooking Forum, before Houzz. I've never had one, it just seemed too expensive or too involved, but Elery would love to do one and every year talks about it.

Annie

I've had LobCraben -- Baked stuffed lobster (Atlantic crab, cracker crumbs and butter for stuffing. It's best when the arms/claws are not baked because it dries them out. Best to steam the claws. Be careful not to overcook-overtake the lobster. Very delicious, and in some regions, lobster isn't that costly in December.

I've never had Turduckhen and don't plan to. We indulged in three different roast turkeys. Now I'm making soup and "turkey pot pie". For the TPP, I used to use a recipe that was in either the Boston Globe Magazine or NYT Magazine from ~ 20 plus years ago. I made the perfect duplicate that year in a ~ 13"x17" pottery casserole. I made the perfect top crust with pastry crust cut outs of maple leaves. Yummy and very pretty.

I have a bank box carton of all these recipes, but cannot locate it now. I will use puff pastry (frozen) and make the pot pie thickener from scratch. I don't want to use just "white sauce" but want the matrix sauce to taste like TURKEY (for Pete's sake). So I oven baked the pale skin and bones until the bottom of they were brown and with a good fond on the bottom.

Then I made a roux from the fond and bit of fat (and butter to make up the difference). Then some turnip juice and turkey broth. I'd made turkey broth / stock from the roasted bones, sinew, fat, skin.

So, right now, I have turkey flavored golden gravy, rich turkey stock and turkey meat. Lot of work to try to make turkey RICH FLAVORFUL Gravy from a turkey that had anemic pale turkey drippings and absolutely no fond. Are so many home cooks afraid of pan drippings that turn brown? One of my Sort of Son in Laws tosses the pan drippings and makes "gravy" afresh from oil. No turkey dripping flavor or color.. The guy is a bit of a jock chef, knows it all. A true MEAT hound and has a high opinion of his wanting and novice culinary skills. A veritable know-it-all clueless, undernourished ego.

So, no experience with a turducken, but I would try it. It always seemed like a fad without enduring qualities.

Feel free to give me ideas about a Turkey Pot Pie that I need to put together soon.

I'm thinking that I will drain the stock (made with bones, skin, celery, onion and carrot w a bit of garlic, salt, pepper and Bells seasoning.

For the TPP (Turkey Pot Pie) I will dice or tear (more natural taste and look) the turkey meat (? What? Two to three Cups?); then add mixed vegetables like peas, corn, carrots. No potato because I may freeze some.

I will make Turkey Soup from the rest of the cooked bone broth. Probably no potatoes as they don't seem to freeze well.

BTW, I love duck in Thai and Chinese food; but I have no idea how to cook it. Do any of you like duck, duckling?

They had a handful of them, already stuffed(?) at King Soopers before Thanksgiving. A guy picked out one while I was standing there and said he's been making them for the holiday for over 10 years. He deep fries the entire thing in peanut oil.

I'd add some sauteed mushrooms to that pot pie.

Thanks, Colleen!

Turducken is a novelty and really not that good tasting. I like the idea of it - making something new, but really - the flavors were not enhanced by the combination. and, as adventurous as I am, this just did no justice to the meats. Dub it "fad".

Petalique, that pot pie sounds really good. I like it, Elery doesn't, so I don't usually make it. Actually Grandma used to take the leftover gravy and add it to a creamy kind of sauce, add some vegetables and make "creamed turkey over biscuits". I loved the stuff, and haven't made it in years.

And I have turkey left too....

I like turkey and duck a lot, and chicken is OK, but I think Nancy probably hit it right on the head, it seems like it's just trying to make something new out of something traditional.

I'd sure give the LobCraben a try though, wow!

Annie

The idea of a "Turducken" always fascinated me, so the first time I saw them in the store, I bought one. Pricey? Yes! Son was doing the Christmas dinners by then, so I took it to his house. I had hoped he would fry it, as fried turkey is one of his specialties, and has totally replaced the traditional oven roasted turkey in our family. But he didn't, he followed the directions on the box ("Always follow recipes and directions to the letter the first time you make something". This was one time I wished he hadn't followed directions.)

Anyhow, it was okay, it was an interesting experience, but we haven't done one again since then. Personally, I didn't like the dressing that was in it. If I remember right, it was a cornbread dressing, which I don't like at all. Nor did I care for the seasonings. I honestly don't remember what everyone else thought of it. I just may have to get one again, and try it fried!

Of course, 'building' one yourself would be the ideal way, type of dressing and seasonings would be one's own preference.

Rusty

I've served one every year for the last 20+ years. It's the main dish for our annual winter party. It all started when I received one as a gift; it was from Heberts. The next year I ordered one from Heberts again. The third year I did the research and made my own. That year I actually boned out a turkey, chicken and a duck then stuffed it to look like a complete turkey. It was beautiful, delicious and way too much work.

I still make my own each year but have streamlined the process significantly so it's not an all day project. Turducken is only as good as the recipe.