Calvin Trillin has traced turducken's origins to Morris, Louisiana; in his article in National Geographic he describes a shop called Hebert's Specialty Meats , "a stuffed-fowl specialist" practiced in the art of poultry de-boning. In 1985, at the behest of an unnamed local farmer, who had one of each bird--turkey, duck, and chicken--and wished to eat them all at once, inside one another, Hebert's obliged to create the first turducken. Due to popularity, today 3,300 vacuum-seeled turduckens leave its doors yearly; a 14-16 pound turducken, which feeds 23 people, goes for $74.95 .