Jean Hoh: Well, it's traditionally a 25 pound turkey and It's going to be about a third and It's going to be a pound. So 25 pound turkey is may be only 16 pounds, 17 pounds of meat and this is all meat.
I am Jean Hoh and I am one of the managers at the meat market, and we are making Turducken here. It's a combination of a boned-out turkey, a boned-out duck and a boned-out chicken and we are stuffing in between.
A lot of people I think originally eat it for the novelty of it, and then down the road, I mean it's a good product. It's an acquired taste like a lot of things, but with all the bones and all that out, it makes eating duck and chicken and things like that a lot easier because it's all meat. It's like cutting up a loaf of bread.
Then just we'll lay the duck in there kind of a same way that the turkey is. Put the seasoning in that layer and the stuffing mix. Lay the products on top of each other and then we'll tie it altogether.
This is the turkey, this would be the duck layer, and now we are going to go at the chicken layer.
You could do it on your own but like I said, you got to be pretty handy with the knife. You are going to one probably either lose a finger or you are going to just not be happy with. We have got a big facility here. We've got a lot of guys and know what they are doing. So it's more of a manufacture process here.
This is the part we are doing and it whole becomes much more difficult. It's about 25-26 pounds. But it's all meat, there is no bones in it, so you get a lot of food. We made a couple like five years ago and people started calling and it's gradually grown and grown and grown. Now we are making about 20-25 during the holiday season. Large parties, yeah and they don't want to do the leg work because it's pretty labor intensive. You got to kind of know what you are doing. If not you will just butcher it and you won't be happy with the results. You'll probably pick them up Wednesday, cook them early Thursday morning.
Please stop taking them the week prior, just so that we can make sure we have plenty -- like I said we use fresh birds. So we have to order them and get them all in fresh. So we've stop taking orders on Friday for this coming Wednesday. Now we have about like I said 20 birds that we got to do.
They always got one or two or five people and say, hey I forgot the order of Turducken or a buddy that's got someone home and they got to have one. So we always make five or six extra. just like that, here's your Turducken, $100 that is finest.
I think like I said it's a novelty of it, everybody wants to do a traditional turkey and especially people they are putting on big parties. It looks really nice. It's like doing a crown pork roast at Christmas. It's an attractive thing that's very unusual, but it's not so unusual that you are going to have problems with people eating it.
Transcription by:
Scribe4you Transcription Services