Turducken (turkey + duck + chicken) has Roman roots, but in America can be traced to a specialty meat shop called Hebert's in Maurice, Louisiana. They have been producing turduckens commercially since 1985. The story goes that a local farmer brought his own birds and asked Hebert to prepare them that way. During the day of Thanksgiving, the company prepares around 5,000 turduckens per week for an insatiable public.
Yvan Lemoine is a Venezuelan-born chef based in New York City. He stared in the eighth season of the Food Network's Food Network Star, co-owns the food studio iFood Studios, and currently works with the Lavo Restaurant Group and the Surf Lodge in the Hamptons. Lemoine recently released his first cookbook, Comidas USA.