According to famed food writer Calvin Trillin, the origins of turducken can be traced to Hebert’s Specialty Meats in Maurice, Louisiana, which started selling the seasonal dish to its customers in the mid ’80s, but as far back as Roman times, people were roasting birds inside of other birds. In fact, in the early 19th century, gastronomist Grimod de La Reynièr presented his recipe for rôti sans pareil (“roast without equal”), a Russian nesting doll of a dish that involves stuffing a bustard with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting, and a garden warbler. Learn more about the history of turducken — and grab some tips on how to cook one of these frankenbirds — with the handy infographic after the jump!
