Turducken: The Indulgence of the Louisiana Kitchen

Chef Rudi walked the audience through the techniques for deboning each of the birds and then explained how to assemble them, as well as discussing how to roast the resulting turkducken. To break down the birds, Chef Rudi used almost the same technique on all three birds, with some variations taking into account the differences in the birds, such as the higher number of tendons in turkey’s drumsticks. According to Chef Rudi, “The key to deboning is patience.”

Each layer was stuffed with a thin layer of Director of Student Affairs Andy Gold’s special stuffing, prepared especially for the occasion. The audience was also able to sample some different turkducken flavors that Chef Rudi brought in from Cajungrocer.com, home of the original turducken and now quaducant — made of quail, duck and pheasant. Available to try were Creole Sausage and Cornbread Turducken and Seafood Jambalaya Turkducken. Though Thanksgiving isn’t for a few more weeks, the crowd eagerly devoured the birds.