How to Make a Turducken

Without question, Thanksgiving is the best holiday of the year. By a long shot.

Every November I get my absolute favorite present: food. Piles upon piles of rich, heavy, delicious food. I’ve heard that there is some “friends and family” jazz involved, and something about the pilgrims, but I’m usually too distracted by gravy boats and sweet potato casserole to notice.

In my household, we generally alternate between two kinds of bird every year – either a deep fried turkey or the meaty behemoth, the turducken. So, when the opportunity arose to document the creation of one of these multi-layered frankenfowls, I leapt at it.

No, seriously. I leapt…as in “jumped up and down.”

Some of you may remember John’s post about the “meat theme park” known as the Douglasville Retail Meats and Smokehouse back in ’09. Well, owner Dave Widaski now has a new location in Acworth by the name of Findley’s Butcher Shop, and its turducken making season.

Rather than re-hash all of John’s previous sentiments about the place, I’m just going to focus on the bird(s). However, I loved this place and I can see why John did too. The meat selection is impressive, specifically their array of all things sausage, and the staff is extremely friendly.

For those unschooled about the wondrous turducken, here are the Cliff’s Notes: A chicken stuffed into a duck, wrapped in a turkey, with layers of stuffing in between. Queue the copious drooling.

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One Comment

  1. Posted January 10, 2011 at 10:14 am | Permalink

    Admittedly, I have never heard of a Turducken before, but now after reading about it, I think I need to try one.

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