Turducken

Le «Turducken» ou dinde gigogne (en français) est un plat américain composé d’une dinde partiellement désossée, farcie d’un canard désossé, lui-même farci d’un poulet désossé.

Le nom «turducken» est un mot-valise formé à partir du nom anglais de ces trois ingrédients: turkey, duck, et chicken pour dinde, canard et poulet. L’intérieur du poulet est également rempli de farce traditionnelle, à base de chapelure et de saucisse, tout comme les couches entre chaque volaille. La préparation est ensuite braisée, rôtie, grillée mais par contre jamais frite.

Ce plat est très populaire dans les États du Sud des États-Unis, et plus particulièrement en Louisiane, mais on retrouve également des références à ce type de recette-gigogne en Europe : au Moyen Âge, ou encore pendant l’Empire romain.

Origine

Ce plat pourrait être le produit de la fusion des cultures cadienne et créole, et le chef-cuisinier Paul Prudhomme est parfois crédité de sa création pour le festival Duvall Days de 1983.

En novembre 2005, Calvin Trillin retrace dans le magazine National Geographic l'origine américaine de ce plat jusqu'à la ville de Maurice en Louisiane^[¹^], et la Hebert's Specialty Meats qui commercialise ses Turduckens depuis 1985. La société prépare environ 5 000 Turduckens pour Thanksgiving^[²^].

Aux États-unis, le Turducken est souvent associé à la culture « do it yourself » (« faites-le-vous-même »). Sa popularité s'est propagée depuis la Louisiane vers le reste des États du sud et au-delà, et ce plat est maintenant disponible dans le commerce traditionnel ou par correspondance.

How to carve

Instructions

Remove Turducken from the oven and let it sit in the cooking pan for 20 to 30 minutes before carving it. This will allow the juices to redistribute throughout the roast, making it tender and moist, as well as easier to carve.

Transfer Turducken to a large serving platter using poultry lifters or two serving forks. Be sure to support the wings and legs of the roast to ensure it does not fall apart.

Remove the trussing twine and discard. Gently carve off the two legs and two wings. Set these aside on your serving platter or on a separate plate altogether.

Slice the Turducken in half, lengthwise, with the carving knife. Then carve 3/4-inch slices perpendicular to the mid-line cut. Carve the entire half into slices at once.

Arrange slices on the serving platter so everyone can clearly see the the different layers of the Turducken. Serve while still warm.

Tips & Warnings

· An electric carving knife works best, but any good carving knife will do.

· Before you begin carving the Turducken, be sure to show your guests the roast in its entirety. This will add to the experience of the dish.

· Place any extra stuffing that may fall out during the carving process into serving bowls and place on your table.

· Be sure to take extra caution while carving the Turducken, as the steam that comes out is extremely hot and can burn you.

Cooking your Original Turducken

To defrost, you can simply thaw your Turducken in the refrigerator for 5 days or for rapid thawing place in sink or bucket with running cool water for 24 - 36 hours.
1. Low Temperature Cooking - Conventional Oven (Most Popular Method)
Heat oven to 220°F. Place the bird on a rack and put it in an oven pan and set it in the centre of the oven and bake until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Please allow approx. 60 - 75 mins per kilogram. e.g. a 5 kg Turducken may take up to 7 hrs.

Note: there’s no need to baste or cover with foil, although many of our customers do prefer to have their turducken covered in foil for the first 2 - 4 hours of cooking. If bird is not elevated on a rack, accumulated drippings may have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil.

2. Slow Cooker - 'Crock Pot'
Set slow cooker to 'high'. Place your turducken inside and close the lid. After 1.5 -2hrs change setting to 'low' and cook until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Please allow approx. 60 - 75 mins per kilogram. e.g. a 5 kg Turducken may take up to 7 hrs.

3. Barbeque - Outdoor Grill
Ensure propane tank is full. Light grill. For best results keep one burner switched to OFF. (Ex, one a two burner BBQ keep one side off; on a three burner BBQ keep the middle burner off.) Bring temperature inside grill up to a constant 220°F. Place foil wrapped turducken directly above the burner that has been switched off so it is not over direct flame. Close lid and cook until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Please allow approx. 60 - 75 mins per kilogram. e.g. a 5 kg Turducken may take up to 7 hrs.

Note: Many BBQs are difficult to ensure a constant temperature. Check frequently for high flames and flare ups. Check internal temperature often.

4. High Temperature Cooking - Conventional Oven
Heat oven to 350°F. Place the bird on a rack and put it in an oven pan, or if you don't have a rack - cut up a couple of carrots, onions and celery, put in an oven pan, place your Turducken on top of the veggies, add some red wine and water in and set it in the centre of the oven and bake until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Please allow approx. 30 - 45 mins per kilogram. e.g. a 5 kg Turducken would take up to 4 hrs.

Note: Using a high temperature we recommend basting the Turducken during its roasting time every ½ hour to keep it nice and moist. Use its own drippings mixed with water and white wine.

IMPORTANT NOTES:
Your Turducken is fragile when hot. This bird has no bone structure to hold it shape. Be sure to keep it on or in it’s cooking container. Remove the Turducken carefully from the oven/grill/slow cooker cover immediately in foil and allow it to rest for at least 30 min before moving or serving. Meanwhile, you may want to make some gravy with some of the drippings. With strong spatulas inserted underneath (remember there are no bones to support the bird’s structure), carefully transfer the Turducken to a serving platter or cutting board. Remove the stitching by pulling on one end of the twine while holding the Turducken and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains all three meats. Please refer to carving diagram on the label.

Please calculate approx. 0.3 - 0.4 kg per person.