One very memorable Thanksgiving of mine involved an alternative to the classic roasted turkey. My grandfather, an adventurous and unconventional man, decided to purchase not only a single turkey but a bird comprised of a plethora of poultry. Turducken, the term for this excess of fowl, has recently become an interesting and tasty substitute for the typical Thanksgiving turkey dish. Made up of a de-boned chicken stuffed inside a de-boned duck, which is then inserted into a turkey, turducken could be considered a monstrosity! In addition, turducken can be cooked with unique variations of stuffing that include variations of sausage or the traditional stuffing depending on one’s preference and taste. According to National Geographic, “Hebert’s Specialty Meats” in Maurice, Louisiana has been named the birthplace where the concept of turducken originated.  The dish, introduced to American palates in 1985, has taken on great popularity in the past 25 years and has even inspired people outside of the U.S. to sample this delight.

During the weeks leading up to our holiday feast, my family and I were abuzz about the prospect of experiencing such an unusual and eccentric dish. We wondered if my grandfather’s purchase would live up to its savory promise. When Thanksgiving Day arrived and it was time to choose between the standard turkey and the turducken, I did not hesitate and sliced into the overstuffed threefold bird. The verdict? Delicious! Distinctive! Indulgent! Mmmmm. My grandfather, as per usual, did not disappoint.

I’m not saying that ordering a turducken, which usually costs around $100, is always superior to the oven-roasted or deep-fried turkey. But if you look to add excitement, and not the family-blowout-kind, to your holiday feast, then turducken will serve as the ultimate glutton’s delicacy.