Turducken (or. Slap Yo' Mama)

Ed Keer edkeer at YAHOO.COM
Wed Nov 20 15:30:29 UTC 2002

Probably after Madden, but Ellen Degeneris had the
turducken as a running gag on one of her second show's
episodes. That was my first introduction to it.


--- Laurence Horn <laurence.horn at YALE.EDU> wrote:
> At 6:48 AM -0500 11/20/02, Bapopik at AOL.COM wrote:
> >     Surprise, surprise, surprise!  Today's NEW
> YORK TIMES has a Thanksgiving
> >food story about "turducken."  It's behind the
> ADS-L curve, of course, and
> >there's not even the slightest mention of
> "tofurkey" or "churkendoose."
> >However, there is one nice quotation in the story.
> A Southern man said that
> >"turducken" is so fine it's "Good enough to make
> you go hime and slap your
> >mama."
> The only surprise is that Hesser's article doesn't
> mention John
> Madden by name, the man who is probably most
> responsible for the
> expansion of the lexical item to those of us outside
> the relevant
> dialect area when he discusses the turducken during
> the annual
> Thansgiving game in Detroit or Dallas on (now) Fox.
> larry
> >
> >
> >Turkey Finds Its Inner Duck (and Chicken)
> >
> >
> >NCE upon a time, possibly at a lodge in Wyoming,
> possibly at a butcher shop
> >in Maurice, La., or maybe even at a plantation in
> South Carolina, an
> >enterprising cook decided to take a boned chicken,
> a boned duck and a boned
> >turkey, stuff them one inside the other like
> Russian dolls, and roast them.
> >He called his masterpiece turducken.
> >
> >In the years that followed its mysterious birth,
> turducken has become
> >something of a Southern specialty, a holiday feast
> with a beguiling allure.
> >There are some Cajun butchers, like Hebert's
> Specialty Meats, who have made
> >it their signature, stuffing dozens of turduckens
> each week, and shipping
> >them frozen around the nation. At Thanksgiving
> time, Hebert's production
> >leaps to nearly 5,000 a week.
> >
> >"I think it's like the deep-fried turkey that came
> to the fore a few years
> >back," said John T. Edge, the director of the
> Southern Foodways Alliance in
> >Oxford, Miss. "It's a fairly exotic meal that has
> gone mainstream."
> >
> >"When I visited my father in Macon, Ga.," Mr. Edge
> added, "he had a turducken
> >that he bought cut rate from Sam's Club in his
> freezer."
> >
> >But since many people don't seem to mind dunking an
> entire turkey in boiling
> >oil, it doesn't seem so ambitious to try stuffing a
> duck stuffed with a
> >chicken into a turkey, rather than buying it
> prepared. It seemed
> >straightforward from a cooking point of view, and
> the results were
> >tantalizing.
> >
> >A well-prepared turducken is a marvelous treat, a
> free-form poultry terrine
> >layered with flavorful stuffing and moistened with
> duck fat. (...)

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