Local source for Turducken?

I'm thinking about smokin a turducken for Xmas dinner (along with a beef roast). There are several mailorder sources online. Does anybody know a local source?

Paulina Market has them.

http://paulinameatmarket.com/

Turducken (Half) - $7.95 / lb

Half boneless turkey breast with wing attached is
stuffed with strips of boneless duck, boneless chicken
breast, cornbread stuffing; consisting of cajun
seasonings and andoullie sausage.
Cooking time- 2-2 1/2 hours in 350 degree oven.
Internal temp 165 degrees.
6 - 8 lbs - Frozen


Turducken (Whole) - $7.50 / lb

Whole boneless turkey breast with wing and leg
attached is stuffed with whole boneless duck breast,
whole boneless chicken breast, cornbread stuffing;
consisting of cajun seasonings and andoullie sausage.
Cooking time- 3 hours in 350 degree oven. Internal
temp 165 degrees.
10 - 14 lbs - Frozen

Casey's Finer Foods in Naperville sometimes will offer them during the holidays. Otherwise, you can special order them with notice.

Casey's Foods
124 W Gartner Rd
Naperville

Flip

You know, I'm kind of bummed that it's just breast meat stuffing. I mean, I thought the whole point was that in the turkey you had an entire deboned duck with an entire deboned chicken inside.

I'll probably pick up one or two from Paulina Market. I'm thinking about smokin them. What do you guys think?

Meathead wrote:I'll probably pick up one or two from Paulina Market. I'm thinking about smokin them. What do you guys think?

I think you should mail order one from has the whole birds instead of just the turkey breast. Here's just one of several listings found via Google:
http://www.cajuncreations.com/SearchResult.aspx?CategoryID=40&Affiliate=1

One of the things that make a turducken interesting is that it looks just a like a whole roast turkey and then when you slice it for your guests you just cut it crosswise into big slices. thus amazing your guests. You really would lose this with the ones made from only the breasts.

We ordered one from Cajun Creations a few years ago. While the stuffing was decent and well seasoned, the whole package was kind of disappointing. I'd categorize the turducken as a novelty item where the sum of all the parts is not made better by being together. This was due to the fact that the chicken and duck, while boned, still had their skin on resulting in a internal, flaccid, greasy hot mess. The whole beast would have been helped if the two stuffed birds were flayed beforehand. This is not to say that the local sources don't pre-skin, but crispy skin is half the fun of properly roasted birds.

Well, I bought two frozen 10 pound turduckens today from Paulina Market (thanks David Mitchell). They are whole birds, not just breasts, Stevez.

I'm thinking of pumping the turkey part with an injected marinade, then cooking low and slow over mild light apple smoke (2 chunks) on a Weber Smoky Mountain, with a thin gravy made from the drippings (I put apple, carrot, celery, wine, and herbs in the pan when I smoke turkey and the gravy/stock is wonderful).

I'm thinking that I'll cut it crosswise in 1/2" slices with an electric knife hoping it will hold together. Whaddaya think?

I'm concerned the turkey layer will be dry, and the skin of the duck will be greasy as electric mullett warns.

Your plan sounds solid and the injection is a good idea. Maybe my initial reaction was taken as too harsh. While I was a bit disappointed in the overall package, it was still pleasant eating experience-three different birds at once and some sausage stuffing, what's not to like? It's hard to screw something up on a Smoky Mountain. The one I had was cooked in an oven and maybe not under optimal conditions.

Well, we did as described above, pumped the tur with a marinade, and roasted on a WSM at about 300F for about 4 hours or until the depest part of the cavity was 160F.

By and large it was a disappointment. I envisioned each slice having turkey, duck, chicken, and the cornbread/andouille stuffing. Wrong! The first three or four slices were all turkey because the breast is so meaty. The some stuffing appeared, and there was more in each slice. I was halfway through before we hit the duck meat, which was well done (doh!). A terrible waste of a good duck breast.

The chicken meat was strongly flavored by the stuffing, which I thought was the highlight.

I made a thin gravy by putting white wine, onion, carrot, celery, herbs, apple, and soup base with water in the water pan. It was excellent and necessary because the meat dried out in the effort to cook the stuffing until it was safe (160F when we took it off and 165 when served).

An interesting experience, buit not worth repeating at $750 per pound.

Ummmm, make that $7.50 per pound.

I posted this question in the Turduckenit thread, but it is deeply buried and not sure if most people got to see it, but does anyone know where to source a good Turducken in the northern Chicagoland area? I'd imagine the time to order/put a deposit down for one is soon.

The Turduckenit thread mentioned theres a place to get one down in Utica, but thats a far drive for me since I'm working Wednesday before Thanksigiving up in Lincolnshire.

viewtopic.php?f=16&t=16405

I'd prefer not to get one shipped from Louisiana, but if that is my only option, so be it.

Thanks in advance.

I believe I heard that Paulina Meat Market sells them, but no first hand experience.

Check this thread.