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Turducken Report

Dan Raffle | Dec 26, 200203:10 PM

When I read derek's post about the Alameda Turducken business, I knew I had to have one for Christmas.

King Chicken is based in Alameda. Their website address is below.

I ordered the 16-18 pound turducken with the gumbo'd stuffing...

"Gumbo'd: Cornbread stuffing and spices with the addition of Andouille sausage, shrimp, crabmeat and oysters is what we think of as the traditional
combination found in many Creole and Cajun kitchens. When ordering this stuffing we suggest you serve it with our Gumbo'd Bourbon Sauce."

It was fantastic. The birds come completely cooked and sealed in a heavy vacuum sealed bag. It takes about 3 hours in a 350 degree oven to bring it up to temperature. I kept mine in for closer to 4 hours because some people were running late and it was fine, except for some dry bits on the outside of the bird.

The gumbo stuffing was amazing. There were lots of good bits of turkey skin for people to enjoy; the duck meat was succulent and rich; and the chicken was difficult to spot between all the other meat and stuffing.

One problem I had was that the bird stuck to the bottom of the roasting pan and I couldn't get it out without damaging the whole package. That made it diffcult to get the pretty slices we were hoping for.

I served with the 2 magnums of Anchor Christmas beer. One from 2001 and the other from 2002. Both were excellent and matched the slightly spicy poulty very well.


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