The poultry dish known as Turducken continues to grow in popularity for holiday meals, particularly Thanksgiving, Christmas and Easter.

Hebert’s Specialty Meats in Maurice, La., has been making Turduckens since 1984 when a local farmer brought in his own birds and requested custom processing for them in the style that appears to be a growing foodie trend.

Chris Catlett, owner of the Houston franchise of Hebert’s (pronounced A Bears), attributes the rising popularity of Turducken in the culinary world to consumer boredom with the traditional turkey.

“A lot of our customers we see just once each year. A Turkducken is their special holiday food,” Catlett told Foodie News. “People are looking for something different for their special dinner.”

Turducken – a partially deboned turkey stuffed with boneless duck and chicken, with layers of various types of stuffing added – certainly seems to fit the bill.

At Hebert’s, specially seasoned pork stuffing prepared at the store is the most popular choice for layering between the three types of poultry.

“We can create anything when it comes to custom stuffing. We put together whatever the customer has a taste for and layer it between the birds as they prefer,” said Catlett.

Considered by many in the industry to be the “Gold Standard” when it comes to Turduckens, Hebert’s uses only top-quality stuffing ingredients, seasonings and birds; foregoes preservatives; and does not inject its turkeys with seasonings or marinades. Instead, the delectable flavor of each Turducken is dependent exclusively on the seasonings of the stuffing within it.

The majority of the Turkduckens produced by Hebert’s are ordered online and shipped frozen on dry ice in coolers to customers although some are sold fresh locally.

“People love to have something that’s already prepared. When you order one of our Turduckens, all you have to do is let it thaw, then stick it into the oven,” Catlett said. It takes about 5 hours to roast a Turducken, depending on the weight. Most Hebert's Turduckens weigh about 15 pounds and cost around $70.

Hebert’s sells other Cajun favorites including Andouille, Etouffee and Crawfish Pie. For more information, visit HebertsHouston.com.