Turkey stands as one of the least favorite things come Thanksgiving Day. Except for a few slices of unusually moist dark meat, the big bird pales in comparison to the stuffings (walnut- and raisin-free, please), mashed potatoes or root vegetables, and the drama simmering between dysfunctional family members at the table. The turducken, however, is a more dazzling dish of gluttony. It consists of a de-boned chicken stuffed into a de-boned duck, which is then stuffed into a de-boned turkey. A trifecta of awe.
Though a seemingly new creation in these our deplorable Guy Ferry times, roasts of "nested birds" have been around for centuries. The Yorkshire Christmas pie, brainchild of 18th century England, consists of five different birds and baked in a standing crust. If that's not enough, French Gastronomist Grimod de La Reynière concocted the sociopathic rôti sans pareil ("roast without equal") — a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler. Because why not.
For a more pared down version of layered birds, we point you in the direction of 4505 Meats who, starting this week, will offer two versions of turducken. The Grand Turducken ($380), "roughly 20 pounds of pure poultry pleasure, is enough to feed 25 to 30 people," and the Turducken Junior ($195), which "provides you with enough meat to feed up to 10-12 people."
Detailed roasting directions, gravy, root vegetables and more are included. Pick up times and locations vary depending on order.