Reviewed: Nov. 24, 2011

I skipped the sausage and oyster part of this recipe, but followed it otherwise. Sort of a tight fit to get the chicken and duck in the turkey. I had to use lots of kitchen twine and sew it up as I packed the meat in. Turned out really well though. I cooked mine in an oil-less fryer for about 3.5-4 hours. Deboning was a pain (easy, but took a while), but it went well. I paired this with the "Easy Turkey Gravy" recipe from allrecipes, and it was perfect. I used McCormick cajun seasoning and sprinkled it between all the layers. I then rubbed the outside of the turkey in olive oil and cajun seasoning before frying it.

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5 users found this review helpful

Reviewer:

john4pod

Reviewed: Feb. 26, 2010

It was a lot of work, but wow was it good! We had 12 people to dinner for Christmas and was a hit! I was surprised that the duck made such a great impact on the rest of the meats. Will make it again, when I have a lot of time to pull it off. Next time I may not go through all the trouble to make it look like a Turkey. I may just roll it all into a loaf shape.

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11 users found this review helpful

Reviewer:

Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

Reviewed: Nov. 2, 2009

great flavor. college favorite.

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6 users found this review helpful

Reviewer:

numbr1westsida

Reviewed: Nov. 25, 2008

I made a practice round of this a couple weeks ago and its amazing! My sister in law always makes it and we are having it for Thanksgiving!!!

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8 users found this review helpful

Reviewer:

tanamarie1

Reviewed: Aug. 19, 2008

I lived in england for five years and this was more popular there (maybe due to oven space when feeding a large group). Interesting flavors, don't know if I would make again.

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6 users found this review helpful

Reviewer:

lynette

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Nov. 25, 2007

The Turducken was tremendous, and less work than we anticipated. The butcher boned the birds, which, unless you're Jacque Pepin, is the only way to go. It's your typical thanksgiving turkey, only thrice as nice! Actually, nicer still b/c with the birds all boned, the potentially destructive art of carving is removed: you slice straight through the layers of poultry and stuffing. It's like rouladen or a yule log. The ONLY downside: the price. We got ours at WholeFoods, and the pricetag really put the po' in poultry three ways. Leftovers for days, though. I would NOT drink red burgundy or Oregon Pinot Noir with this again. It was better with a bolder wine: Exceptional with a Spanish Ribera del Duero.

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63 users found this review helpful

Reviewer:

c-biskit

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Nov. 22, 2007

I tried this for the first time and it was great. I wouldnt suggest using as much oyster as that stuffing recipes calls for becasue it wiill throw the flavor of the turducken off. Instead I used a cajun dressing recipe and added sausage to that and it made the recipe a 5 star.

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12 users found this review helpful

Reviewer:

kevin M.

Reviewed: Nov. 19, 2007

Duck can be dicey. It works in this recipe though. In my area, several grocery stores carry these pre-stuffed and ready to roast, which is worth it.

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7 users found this review helpful

Reviewer:

Kevin Andrews

Cooking Level: Intermediate

Living In: Folsom, California, USA

Reviewed: Nov. 18, 2007

5 Stars for the fortitude to fool around with this much work! I am from LA, (that's our toungue in cheek shorthand for Lower Alabama) not far from cajun country. Yes, it's a real recipe and in the past few years they have been starting to sell them commercially in the grocery stores. They are already deboned, stuffed and trussed together,frozen and ready to cook. High interest in them has been slow coming, I tossed around the idea of making one for this Thanksgiving and, whoa buddy, they are $50 at Walmart! No doubt though buying the 3 birds, dressing ingredients, and then putting it all together is probably worth every penny. I just had to read this recipe to see what kind of a project it would be to actually make your own. No, thanks. I can't imagine deboning the 3 birds and making one dressing, let alone 3! But maybe someday I will feel rich enough to spring for a store bought one and try it. Plain old Tom Turkey and all the trimmings again this year, much cheaper, much less work! Still gonna be a great Turkey Day!

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7 users found this review helpful

Reviewer:

JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

Reviewed: May 23, 2007

This dish was too fussy to make, and ended up coming out rather dry. How do you fit everything in there anyways? In the end I had to make each bird seperately, and ended up using different types of stuffing for each. Very good seperately, not so much together.

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23 users found this review helpful