When we answered a reader question a few weeks ago about where to get turducken, the closest place we knew of was Meatheads Meats & Deli in Red Wing that carried the three-bird platter in which a turkey is stuffed with duck and chicken inside.
Thanks to readers, we learned that there is at least one much closer spot to get a fresh preparation of this bird trifecta — at Brine’s Market in Stillwater.
Curious to see if turducken was any good or just a big flap, we placed an order. It’s recommended that turducken be ordered at least a week in advance so staff has time to make sure all the ingredients are in stock and to prepare and stuff the birds.
Turducken not only came with a trio of birds, but at Brine’s, it also comes with a trio of stuffings. At the center is a boneless chicken, layered with cornbread stuffing, wild rice stuffing, followed by boneless duck, an herb stuffing and then the turkey.
Instructions on how to cook the turducken were attached to the order. The main thing was allowing enough cooking time. It takes 12 to 13 hours to slow-cook it in the oven, from time to time basting and keeping juices from overflowing out of the double layer of aluminum foil pans.
”It’s easier than a turkey to make,” commented one of our cooking mates. “There was no prep. It involved no defrosting, rinsing it and stuffing it. You just threw it in the oven.”
Because the birds are all deboned, it was also easy to slice through and serve. The presentation was grand, with multiple layers of meat and stuffings that made for a fun, colorful dish.
We put the turducken in front of tasters, and here’s what they had to say:
“It’s a variety of flavors in every bite. It’s very unique.”
“The turkey is the driest, the duck the most rich.”
“Duck — like!”
“I liked all of it. Love the chicken and crispy skin. Flavors blended well.”
“The outside layer of turkey was dry but flavorful, the inside moist. The stuffing and chicken combo is what made it good.”
“The stuffings are my favorite.”
“Not my favorite — not a duck or turkey fan.”
“The duck was good. The turkey was dry.”
“It needs gravy.”
“It’s good. Is there wild rice in the stuffing? I really like that crunch in it. It’s a nice touch.”
“There are three stuffings? That explains why I’m getting mixed messages.”
“I liked it all.”
“The dressings are really good, moist. Loved the wild rice.”
“The duck was good, moist.”
“I think it’s awesome as a novelty. I can’t imagine eating it more than once.”
“I want to make this at large gatherings every time there’s a new crowd at least once. It’s something everyone should try. And the presentation is really pretty with all the layers.”
FYI
Turducken ($129.99, 24 to 26 pounds, feeds 18 to 20 people); Brine’s Market, 1790 Washington Ave. S., Stillwater; 651-439-1862; brines-stillwater.com
