Cajun Turkey Gravy

Just in time for Thanksgiving Day, here is our simple and fast Cajun Turkey Gravy. This is just the Gravy part, part one covers the Cajun Turkey that gave these drippings. Normally we use the broth for our stuffing to make it Cajun style too. We only use the fat for the roux and add chicken stock or water for the gravy. If you use the broth for your gravy, it WILL increase the heat level many fold…

Cajun Smoked Turkey and Pork Roast by the BBQ Pit Boys

This Cajun style Turkey and Pork Loin holiday roast, smoke tender and moist, will give your guests a Holiday or Thanksgiving Turkey and Pork dinner they’ll never forget. It’s that good. Watch how easy it is to do with a few tips and techniques by the BBQ Pit Boys….

Cajun smoked turkey & pork roast recipe by the bbq pit boys

This Cajun style Turkey and Pork Loin holiday roast, smoke tender and moist, will give your guests a Holiday or Thanksgiving Turkey and Pork dinner they’ll never forget. It’s that good. Watch how easy it is to do with a few tips and techniques by the BBQ Pit Boys.

Atlanta Meat Market Shows Cajun Turducken Preparation – Part 2 – Finishing Turkey Deboning

Cajun Turduckens start with a semi-boneless turkey. Douglasville Retail Meat and Smokehouse owner David Widaski finishes the turkey deboning process, showing some of the trickier parts where greater safety is required to finish this popular Cajun recipe. This is part 2 of a 4 part series for Thanksgiving and Christmas. Visit channel to see the other videos in this se…

The Thanksgiving Turducken Tradition

This very unique Cajun delicacy, turducken, is one big mixture of turkey, duck, and chicken. The boneless turkey is stuffed with boneless duck, which itself is stuffed by boneless chicken. The name turducken comes from a mixture of the three words turkey, duck, and chicken.

Many wonder, where did this outrageous recipe come from? Well, most say that in the 1980′s, a lower-class, anonymous farmer decided to do something creative for Thanksgiving, and bought a turkey, duck, and chicken at a meat market, Hubert’s Specialty Meats, located in Louisiana. The story says that the farmer requested Hubert make this outrageous recipe with chicken, inside duck, inside turkey. Now, Hubert’s Specialty Meats makes over 5000 turducken’s per week!

Of course, the recipe for turducken is extremely complicated, hard to make, and lets not forget, EXTREMELY time consuming. So if you are interested in having a turducken, I would strongly suggest buying at a meat market nearest you. The average price for one is around $60, varying from store to store.

But if you are interested in making turducken on your own, About.com has a great step-by-step recipe photo tutorial. Also, courtesy of cajungrocer.com, here is another fantastic recipe to make turducken:

Cajun Style Turducken

What you’ll need:

20 – 25 lb. whole turkey, deboned with wings and legs still intact.
5 – 6 lb. whole duckling, deboned
3 – 4 lb. whole chicken, deboned Poultry seasoning blend
Cornbread Stuffing (recipe listed below)
Cajun Rice Dressing (recipe listed below)
Shrimp Stuffing (recipe listed below)
Kitchen string Cotton thread and a large needle
Have the birds deboned by your butcher to save yourself quite a bit of time, but if you’re a particularly adventurous cook you can do it yourself. Professional Cutlery Direct provides step by step instructions for deboning poultry. Just be sure to keep the wings and legs on the turkey, that way the finished turducken will still look like a turkey.

It’s best to prepare each stuffing ahead of time so that they have time to cool before you are ready to assemble your turducken. A basic stuffing recipe is listed below, and it can easily be adapted for any flavor that you choose.

Cornbread Stuffing

2 Tbsp. cooking oil
4 cups cornbread (crumbled)
1/2 lb. chopped chicken livers
1/2 lb. chopped chicken gizzards
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
Poultry seasoning, salt and black pepper (add according to taste)
Butter or olive oil for sautéing vegetables
Chicken broth
Brown chopped chicken livers and gizzards over medium heat in cooking oil. Add celery, onion, and bell pepper cook until soft. Season with salt, pepper, and poultry seasoning. Add crumbled cornbread to vegetables and meat. Pour chicken broth into mixture until it reaches the desired consistency. Adjust seasoning and cool before stuffing bird.

Cajun Rice Dressing

2 Tbsp. cooking oil
lb. ground beef
4 cups cooked white rice
1 cup chopped bell pepper
1 cup chopped onion
1 cup chopped celery
1 clove minced garlic
1 can cream of mushroom soup
2 cups beef broth
Salt and black pepper (to suit taste)
Brown ground beef over medium heat in cooking oil. Add celery, onion, bell pepper and garlic cook until soft. Season with salt, pepper, and Cajun seasoning. Add the cream of mushroom soup to the pot and heat through. Mix cooked rice with beef and vegetables. Pour beef broth into mixture until it reaches the desired consistency. Adjust seasoning and cool before stuffing bird.

Shrimp Stuffing

2 Tbsp. cooking oil
4 cups cooked rice
2 lb. chopped shrimp (raw)
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup chopped celery
1 clove minced garlic
1 can diced tomatoes
Salt and black pepper (to suit taste)
Dash of red (cayenne) pepper
Saute celery, onion, and bell pepper until soft. Pour in diced tomatoes. Add chopped shrimp, cook until slightly pink. Season with salt, pepper, and cayenne. Combine with cooked rice. Add a little water if stuffing seems dry. Adjust seasoning and cool before stuffing bird.

Assembling the Turducken

Begin by placing the turkey skin side down and seasoning it well with salt, pepper and poultry seasoning. Then spread the cornbread stuffing over the turkey. Next, place the duck on top of the cornbread stuffing and spread the Cajun rice dressing over it. You will then place the chicken on top of the Cajun rice dressing and add the shrimp stuffing. Each stuffing layer should be approximately 1/2 inch thick. Any leftover stuffing can be placed in casserole dishes and baked at 350 degrees Fahrenheit for approximately 30 minutes.

Once you’ve stuffed each bird, fold the sides of the turkey together to close the bird. Enlist someone to help hold the turkey closed as you begin to sew up the opening. The stitches should be spaced about 1 inch apart. You finish sewing the Turducken tie the legs together, just above the tip bones. Be sure to place the Turducken breast side up while cooking.

Once the turducken is assembled, place the turducken in a large roasting pan and cook in a 325 degrees Fahrenheit preheated oven. Alternatively, you can place the turducken on aluminum foil or in an aluminum pan, and then cook on a 350 degrees Fahrenheit grill or smoker.

Regardless of which method you choose to use you should cook the bird until a meat thermometer inserted into the thickest area on the bundle reaches an internal temperature reaches 180 degrees Fahrenheit (165 degrees Fahrenheit is the minimum temperature for cooking poultry, but 180 degrees Fahrenheit will ensure that the turducken is fully cooked all the way through). The USDA recommends that a stuffed turkey of this size will generally take 4 1/2 to 5 1/2 hours to cook, but your best bet is to rely on the meat thermometer.

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