Easy as one, two, three
ONCE viewed as a fringe novelty food item, Australians have taken the triple bird dish known as turducken to their hearts (and stomachs).
Made up of a boneless turkey, duck and chicken, combined with three separate layers of stuffing (sage and onion, fig and pistachio, and mixed savoury fruits), the three birds are then wrapped in smoky bacon.
And as the dish’s popularity grows it is becoming a go-to for festive feasts.
Sydney butcher Pat Rundell who owns the Tender Gourmet Butchery at Eastgate Shopping Centre, Bondi Junction, is already preparing hundreds of orders for Christmas.
Rundell says he started selling turducken about six years ago — and they've never looked back.
“Three glorious birds on their own, when put together can’t be wrong,” Rundell says.
“Turduckens were a huge favourite last year and this year looks to be no different.
“We start out with a 5kg free range turkey deboned then a 2.5kg free range boneless duck, and finally a 2kg free range boneless chicken.
“There is then a different layer of light stuffing in between each bird that complements each one beautifully.”
With such an extravagant dish, Rundell recommends keeping the accompanying dishes simple.
“Serve with simple salads or roast vegetables.” A turducken weighs about 5kg and sells for $130.
Butcher Pat Rundell with a turducken and (inset) the three birds in the dish. Pictures: John Appleyard