Welcome to brain Stuff production of I Heart Radio. Hey brain Stuff, Lauren bog Obam. Here. At first glance, it seems almost like an sn L sketch or an onion article. A deboned chicken stuffed inside a deboned duck stuffed inside a de boned turkey? How can that possibly be real? Despite the sheer outrageousness of this dish, the turducan has been popular in the US for more than thirty years, mis transcendent novelty by cementing itself as the ultimate holiday
meal for those who wanted all. But several questions remain. Who invented the turducan? How do you make this mega creature come to life? What does it taste like? And where do you even start when it comes to consuming this patroitch godll of meat. The origin of the turducan is shrouded in mystery. One supposed inventor of the turducan was the late Louisiana Cajun chef Paul Prutom. He trademarked the term turducan in n six and helped make this
poultry trifecta go mainstream. Predomly Eater claimed not a phone call to New York Times writer Amanda Hesser in two thousand two that he was the one who first thought up this meat mountain. From has her story quote he insisted that to truly understand Turduccan, you need to bone all the birds and prepare three stuffings, one for each layer of meat, and cook the whole for twelve hours.
And yes, purest though he is Mr Prudeholm would not reveal the name of the lodge in Wyoming where he says he came up with a dish, when exactly he created it, or even his age. However, another legend has it that the dish was first thought up by two brothers within the confines of a butcher's shop, a Bear's
specialty meets in Maurice, Louisiana. Shop owners Junior and Sammy a Bear were approached by a local man who brought his quote birds to their shop and asked the brothers to create the medley today or Bears, which calls itself the home of the world famous Turducan can stuff as many as two hundred tur ducans in a day during the holidays. There are other stories too about its origin, but the idea of in gastration, that is stuffing the
remains of one animal into another is nothing new. In the eighteenth and nineteen centuries in gastration was a sign of wealth in Europe, and it was Grimaud de la Regnier, one of the world's first food reviewers, who also published the world's first food journal, Almanac de Gourmand, who's credited with stuffing a bird within a bird In eighteen o seven, he included a recipe for the roast without Equal in his journal. It consisted of seventeen different birds, starting with
a garden warbler and ending with a buzzard. There's no evidence he or anybody else ever prepared the dish, but it sure makes the turducan looked like chump change. Regardless of the turduccan's original creator, though it was a man not involved in the food scene, one football legend, John Madden, who popularized the turducan and brought it into the modern lexicon.
Madden was introduced to the dish by way of Glenn and lab mystic Lea came from the family that owned a Bears and gave Madden a trducan during a nineteen nine seven game at the Superdome, a move that apparently changed Madden's life. Forever Madden began requesting a turduck in every Thanksgiving, the word tour ducan was added to the dictionary, giving this ambitious, albeit bizarre main dish a formal place in the world. So how do you make a turducan?
To make a turn duck in from scratch, the first step is the hardest. You have to debone your birds. Your technical skill with deboning the duck and chicken don't matter as much, but the turkey will be a bit more intensive, as you'll want to keep the meat and skin mostly intact to create an attractive outer layer for serving. Once this is accomplished, you stack the deboned birds laying down first to the turkey, then the duck, then the chicken, all skin side down and all with a layer of
stuffing spread between each. Then you roll the stack up with butcher's twine, and if you're feeling fancy, you can sew the seam up with a trussing needle and more twine, starting at the tail and finishing with the neck, so the turducan looks like a regular turkey. No, please note nothing regular is happening here. After seasoning the outside of the turducan as desired, Cajun or creoles. These things are common.
You cook using your method of choice until the internal temperature reaches a hundred and sixty degrees fahrenheit that's seventy one degrees celsius. Unless you are well versed in bird butchering techniques, you might be better off buying a pre stuffed turduck in from your local supermarket or online. They're already debone, stuffed and ready to cook, which is great for anybody who doesn't have the capacity to debone three birds. But finally, the million dollar question, how does it taste?
Because each meat holds a different and distinct flavor, the overall amalgamation of each foul put together makes for a wonderful and unusual taste. It's a savory gamy toward of force that tickles the palette, all while killing three birds with one stone. The tur ducan has become so ingrained
in the American mindset that pringles. Yes. The Potato Chip Company recently offered up a tur Ducan friends giving feast that featured six flavors of chi, turkey, duck, and chicken flavored chips for you to stack, plus three side dish flavored chips cranberry sauce, stuffing, and pumpkin pie. They sold out in record time, but you can still find a few on eBay. Today's episode was written by Jeremy Glass and produced by Tyler clayg. Brain Stuff is a production
of iHeart Radio's How Stuff Works. From one, there's and lots of other topics. Within topics, visit our home planet, how stuff Works dot com, and for more podcast from my heart Radio, visit i heart Radio app, Apple Podcasts, or wherever you listening to your favorite shows.