No single person can be definitively credited with “creating” the turducken, but two main Louisiana sources are most often mentioned. Most food historians and media credit Cajun chef Paul Prudhomme with introducing and popularizing the modern turducken in the early 1980s, and he trademarked the name in 1986. At the same time, the owners of Hebert’s Specialty Meats in Maurice, Louisiana, Junior and Sammy Hebert, claim they assembled the dish (and named it “turducken”) in 1984 at the request of a customer who brought them a turkey, duck, and chicken. Because similar multi-bird “nested” roasts go back centuries and the Louisiana claims conflict, the exact original creator is considered unknown.