Cajun Turducken gets ‘em talking
Nothing can start a conversation on Thanksgiving like turducken.
The turducken — a duck in a chicken in a turkey — has become a tradition on Thanksgiving tables all over the world.
Some people think the turducken started with Paul Prudhomme, while others trace it as far back as the Middle Ages. But the story Ed Richard, owner of Hebert’s, tells has simpler beginnings, with a man named Junior Hebert in Maurice, La.
The story goes that a man walked into Junior’s with a deboned duck, chicken and turkey. He knew the three would be good roasted together, but didn’t know the best way to do it. He left that for Junior to figure out, and on that day the turducken was born.
Not everyone will like the turducken. But that’s the fun of it. No matter what, it is a good way to get your guests talking.
But don’t place all your bets on the turducken. It’s best to have a back-up bird for the traditionalists and those who want plain, leftover turkey.
An 8- to 10-pound turducken, which feeds about 15 people, is about $63.
November 26th, 2008 by Ragin Cajun /
No Comments »