TURDUCKEN (A CHICKEN IN A DUCK IN A TURKEY)
A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The birds can be deboned the day before to save some time since this recipe requires a long slow cook time.
Provided by Karen From Colorado
Categories Whole Turkey
Time 11h
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Debone the birds:.
- If it is your first time deboning a fowl, you might want to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.
- Rinse the turkey and remove the neck and any giblets.
- Place the turkey, breast side down, on a clean flat surface.
- Cut through the skin along the length of the spine.
- Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side.
- Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade.
- Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
- Continue separating meat from frame, working toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone.
- Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side). Keep the leg attached to the meat.
- Repeat boning procedure on the other side of the bird.
- Carefully remove the carcass and use it to make stock for your gravy and stuffing. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat. You can also place it in a large crock pot.
- You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.
- Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, you can cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
- Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. You can completely remove the skin from the chicken, but keep some duck skin which adds flavor.
- At least 10 to 11 hours before dinner, assemble the Turducken.
- Mix together the seasonings in a small dish.
- Spread the turkey, skin down, on flat surface, exposing as much meat as possible.
- Rub 3 tablespoons of seasoning mix evenly on meat.
- Spread some of stuffing over the turkey in an even layer approximately 3/4 inch thick.
- Place duck, skin down, on top of stuffing.
- Season exposed duck meat with about 1 tablespoons of seasoning mix.
- Spread more stuffing in an even layer (about 1/2 inch thick) over the duck.
- Arrange the chicken, skin down, evenly on top of the stuffing.
- Season chicken meat with seasoning mix.
- Spread remainder of your stuffing on top of chicken.
- With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together.
- Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
- Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking.
- Tie 4-5 pieces of cotton string around the bird, widthwise to act as skeletal support.
- Turn the bird over and place in a roasting rack inside a large roasting pan so it is breast side up and looks like a "normal" turkey.
- Tie the legs together just above the tip bones.
- Cooking:.
- Heat oven to 225 degrees F.
- Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.
- There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy.
- Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.
- To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings.
Nutrition Facts : Calories 650, Fat 34.7, SaturatedFat 9.4, Cholesterol 268.9, Sodium 1033.1, Carbohydrate 10.9, Fiber 1.7, Sugar 1.1, Protein 68.9
THE TURDUCKEN: BONELESS TURKEY STUFFED WITH A BONELESS DUCK AND BONELESS CHICKEN "ONE BIG BIRD"
Roasting time for The Turducken is 12 hours and preparation time is 5 to 6 hours...adding music and your favorite beverage will help!
Provided by Food Network
Categories main-dish
Time 18h
Yield 20 to 25 servings
Number Of Ingredients 30
Steps:
- For the andouille sausage stuffing: In a large bowl, mix the pork, liquid smoke, garlic, salt paprika, black pepper, chili pepper flakes, mace, allspice, ground bay leaves, sage and cayenne pepper, if using, with some cold water. In a pan or on a flat-top, brown off the sausage mixture in about 3 teaspoons of bacon fat for flavor. Once the sausage mixture is browned, chill immediately.
- For the Spinach stuffing: Melt the butter in large skillet. Add the spinach, onion, fennel seed, salt and white pepper and saute for 5 minutes until hot. Set aside to cool.
- Preparation of the duck and chicken: It is wise to de-bone the duck and chicken first for practice. Place the fresh chicken breast-side down on large cutting board. Starting at the bird's neck, you will cut through the skin along the length of the spine. Using the tip of the knife and starting from the neck end, separate the meat from the rib cage on 1 side. Disjoint the wing from the shoulder blade and reserve for stock. Work towards the thigh bone, cut through the ball and socket joint and "pop" loose using upward pressure with your hand from under the bird. Using your thumbnail, loosen the "oyster meat" (the most tender part) from the frame. With the knife, remove the thigh and leg bone, but keep the leg attached to the bird. Repeat the process on other side of chicken. When both sides are finished, the bird will lay flat. Grab rib cage by the neck area and gently pull towards back to remove the entire carcass and breast bone cartilage. Repeat the same de-boning procedure for the duck. In a well ventilated area or with an exhaust fan on high, preheat a large cast-iron pan to very hot. Rub the boneless chicken and duck with olive oil. Generously sprinkle with blackening spice on both sides. Place skin-side down in the pan for 1 to 2 minutes then turn over and repeat. Refrigerate.
- De-bone the turkey using the same procedure as the chicken and duck with 2 exceptions: The turkey wings should be left attached to the meat and the bone-in drumstick should be disjointed from the boneless thigh meat and left attached to the meat. The final product should be a flat boneless turkey (except for the wings and drumsticks).
- To stuff the turducken: Place the turkey skin-side down on a flat surface. Rub the meat with 3 tablespoons olive oil. Sprinkle with 2 tablespoons chopped fresh garlic and 1 tablespoon blackening spice. Spread an even layer of cornbread dressing over the meat about 3/4 inch thick and pat down with hands. Spread 1/4-inch layer of spinach stuffing. Sprinkle with 2 cups of the andouille sausage stuffing. On top, place 6 to 8 slices of roasted red bell peppers. Place the chilled duck, skin-side down, on top of layered stuffing. Repeat the layered stuffing as above. Arrange the chilled chicken, skin-side down, on top of the stuffed duck. Spread the remainder of the stuffing on top of chicken. Press down gently with hands to compact all ingredients.
- To truss the turducken: This may take another person's help. Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine, making the stitches about 1 inch apart, starting at the back of turkey and working towards the neck. Be careful since the Turducken has no boney frame. Roll over breast-side-up and finish sewing the neck portion of bird. Tie off and cut twine. Now sew up the opening at the leg section of turkey. Truss the legs together with twine. For extra support, tie butcher's twine around the bird's width every 3 inches down along the bird's length. Position your hands evenly under the turducken and lift into a large roasting pan with rack inside. The pan should be at least 3-inches deep to catch drippings during cooking. Rub the entire exposed skin of the bird with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of blackening spice and salt. Add 1/2 cup water to the bottom of the roasting pan. Wrap the drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Bake at 200 degrees F for 12 hours or until the internal temperature reaches 165 degrees F. Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with the drippings. When done, remove from the oven and let set in the roasting pan for at least 1 hour. With 2 heavy duty spatulas, insert underneath and remove the turducken from the rack to place on carving platter. Remove all butcher twine, including pulling out the portion along the spine. To serve, cut the turducken in half lengthwise, then cut servings crosswise in approximately 1-inch thicknesses. Serve with gravy and enjoy.
THE TURDUCKEN: BONELESS TURKEY STUFFED WITH A BONELESS DUCK AND BONELESS CHICKEN "ONE BIG BIRD"
Roasting time for The Turducken is 12 hours and preparation time is 5 to 6 hours...add music and your favorite beverage will help!
Provided by Food Network
Categories side-dish
Time 18h
Yield 20 to 25 servings
Number Of Ingredients 36
Steps:
- ;
THE TURDUCKEN: BONELESS TURKEY STUFFED WITH A BONELESS DUCK AND BONELESS CHICKEN "ONE BIG BIRD"
Roasting time for The Turducken is 12 hours and preparation time is 5 to 6 hours...add music and your favorite beverage will help!
Provided by Food Network
Categories side-dish
Time 18h
Yield 20 to 25 servings
Number Of Ingredients 30
Steps:
- For the andouille sausage stuffing: In a large bowl, mix the pork, liquid smoke, garlic, salt, paprika, black pepper, chili pepper flakes, mace, allspice, ground bay leaves, sage and cayenne pepper, if using, with some cold water. In a pan or on a flat-top, brown off the sausage mixture in about 3 teaspoons of bacon fat for flavor. Once the sausage mixture is browned, chill immediately.
- For the spinach stuffing: Melt the butter in large skillet. Add the spinach, onion, fennel seed, salt and white pepper and saute for 5 minutes until hot. Set aside to cool.
- Preparation of the duck and chicken: It is wise to de-bone the duck and chicken first for practice. Place the fresh chicken breast-side down on large cutting board. Starting at the bird's neck, you will cut through the skin along the length of the spine. Using the tip of the knife and starting from the neck end, separate the meat from the rib cage on 1 side. Disjoint the wing from the shoulder blade and reserve for stock. Work towards the thigh bone, cut through the ball and socket joint and "pop" loose using upward pressure with your hand from under the bird. Using your thumbnail, loosen the "oyster meat" (the most tender part) from the frame. With the knife, remove the thigh and leg bone, but keep the leg attached to the bird. Repeat the process on other side of chicken. When both sides are finished, the bird will lay flat. Grab rib cage by the neck area and gently pull towards back to remove the entire carcass and breast bone cartilage. Repeat the same de-boning procedure for the duck. In a well ventilated area or with an exhaust fan on high, preheat a large cast-iron pan to very hot. Rub the boneless chicken and duck with olive oil. Generously sprinkle with blackening spice on both sides. Place skin-side down in the pan for 1 to 2 minutes then turn over and repeat. Refrigerate.
- De-bone the turkey using the same procedure as the chicken and duck with 2 exceptions: The turkey wings should be left attached to the meat and the bone-in drumstick should be disjointed from the boneless thigh meat and left attached to the meat. The final product should be a flat boneless turkey (except for the wings and drumsticks).
- To stuff the turducken: Place the turkey skin-side down on a flat surface. Rub the meat with 3 tablespoons olive oil. Sprinkle with 2 tablespoons chopped fresh garlic and 1 tablespoon blackening spice. Spread an even layer of cornbread dressing over the meat about 3/4 inch thick and pat down with hands. Spread 1/4-inch layer of spinach stuffing. Sprinkle with 2 cups of the andouille sausage stuffing. On top, place 6 to 8 slices of roasted red bell peppers. Place the chilled duck, skin-side down, on top of layered stuffing. Repeat the layered stuffing as above. Arrange the chilled chicken, skin-side down, on top of the stuffed duck. Spread the remainder of the stuffing on top of chicken. Press down gently with hands to compact all ingredients.
- To truss the turducken: This may take another person's help. Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine, making the stitches about 1inch apart, starting at the back of turkey and working towards the neck. Be careful since the Turducken has no boney frame. Roll over breast-side up and finish sewing the neck portion of bird. Tie off and cut twine. Now sew up the opening at the leg section of turkey. Truss the legs together with twine. For extra support, tie butcher's twine around the bird's width every 3 inches down along the bird's length. Position your hands evenly under the turducken and lift into a large roasting pan with rack inside. The pan should be at least 3-inches deep to catch drippings during cooking. Rub the entire exposed skin of the bird with 2 tablespoons of olive oil then sprinkle with 1 tablespoon of blackening spice and salt. Add 1/2 cup water to the bottom of the roasting pan. Wrap the drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Bake at 200 degrees F for 12 hours or until the internal temperature reaches 165 degrees F. Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with the drippings. When done, remove from the oven and let set in the roasting pan for at least 1 hour. With 2 heavy duty spatulas, insert underneath and remove the turducken from the rack to place on carving platter. Remove all butcher twine including pulling out the portion along the spine. To serve, cut the turducken in half lengthwise, then cut servings crosswise in approximately 1-inch thicknesses. Serve with gravy and enjoy.
THE TURDUCKEN: BONELESS TURKEY STUFFED WITH A BONELESS DUCK AND BONELESS CHICKEN "ONE BIG BIRD"
Roasting time for The Turducken is 12 hours and preparation time is 5 to 6 hours...add music and your favorite beverage will help!
Provided by Food Network
Categories main-dish
Time 18h
Yield 20 to 25 servings
Number Of Ingredients 36
Steps:
- ;
TURDUCKEN
This is in response to a new thread in the Q&A. It is a chicken stuffed into a duck stuffed into a turkey. All with stuffing in between. I am posting this without having tried it (yes I know the bad zaar karma about doing this).
Provided by fraxinus
Categories Whole Turkey
Time 7h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F (190°C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
- Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
- Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
- With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
- Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
Nutrition Facts : Calories 1715.2, Fat 118.1, SaturatedFat 35.6, Cholesterol 469.5, Sodium 1156.9, Carbohydrate 28.9, Fiber 3.9, Sugar 2.8, Protein 124.6
STUFFING TURDUCKEN
Hadice's DH here, hello all. I have been making this recipe every year for the past 4-5 holiday seasons. My family demands I make it at least once a year. I got the recipe from the Salmon family website. Turducken is a chicken in a duck in a turkey. The birds are de-boned and placed one inside the other, layered with stuffing. The outer layer, the turkey, is then trussed up and sewn together to appear as a regular turkey. When you slice it down the middle you will see, in layers, turkey, stuffing, duck, stuffing, chicken, stuffing. A sure crowd pleaser. It is a challenging recipe, time consuming and labor intensive. De-boning the birds is intimidating but gets easy with a little practice. This is a labor of love, but well worth it for a special meal that will have friends and family talking about it until next year. I recommend sticking to the recipe on your first attempt. It is an expensive project to screw up by adding crazy ingredients that don't work. In addition to the food items, you will need a large roasting pan with rack, cotton string to truss up the turkey, a large needle and cotton thread to sew the turkey together and 1-2 sq ft. of cheese cloth to keep the stuffing in.
Provided by Hadice
Categories Whole Chicken
Time 13h
Yield 10-15 serving(s)
Number Of Ingredients 16
Steps:
- De-Bone.
- Sharpen those knives! Maximize your work area so you have plenty of room and light. Use the kitchen table if there's not enough counter space. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey since mistakes will be hidden inside the bigger birds.
- Rinse the turkey and remove the neck and any giblets. Place the turkey, breast side down, on a clean flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side. Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
- Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone. Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.
- Repeat boning procedure on the other side of the bird. Carefully remove the carcass and use it to make stock. Stock is needed for making stuffing and more stock is needed for gravy. To make stock, put the turkey carcass in a large pot and cover with water. Bring to a boil, then simmer on low heat overnight.
- You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Put the boned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.
- Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, we usually cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
- Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. We usually remove most of the skin from the chicken, but keep the duck skin which adds flavor.
- Prepare the seasoning mix and set it aside.
- Make the Sausage Stuffing.
- Melt butter in large skillet over high heat. Add 3 cups onions and 1-1/2 cups celery. Saute until onions are dark brown but not burned, about 10 to 12 minutes. Add 2 lbs sausage (we prefer spicy Italian sausage) to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently. Add paprika (3 tbsp.) and minced garlic (3 tbsp.) and cook approximately 3 minutes over medium heat, stirring occasionally. Stir in 3 cups of stock and bring to simmer. Continue cooking until water evaporates and oil rises to top, about 10 minutes. Stir in 2-3 cups toasted bread crumbs and mix well. Add more bread crumbs if mixture is too moist.
- Prepare a similar amount of another stuffing such as corn bread stuffing.
- Assemble the Turducken at least 11 to 12 hours before dinner.
- Spread the turkey, skin down, on flat surface, exposing as much meat as possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread sausage stuffing over the turkey in an even layer approximately 3/4 inch thick.
- Place duck, skin down, on top of stuffing. Season exposed duck meat with about 1 tablespoons of seasoning mix. Spread corn bread stuffing in an even layer (about 1/2 inch thick) over the duck.
- Arrange the chicken, skin down, evenly on top of corn bread stuffing. Season chicken meat with seasoning mix. Spread remainder of sausage and/or corn bread stuffing on top of chicken.
- With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together. Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
- Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking. Tie 4-5 pieces of cotton string around the bird, width wise to act as skeletal support. Turn the bird over and place in a roasting rack inside a large roasting pan so it is oriented breast side up and looks like a "normal" turkey. Tie the legs together just above the tip bones.
- Heat oven to 225 degrees F. Temperature control is critical since the turducken is so massive that it has to be cooked slowly at a low temperature to prevent burning the outside before the interior is cooked. Using an oven thermometer is highly recommended. We place 2-3 oven thermometers at different locations within the oven to monitor oven temperature. We also use a meat thermometer inside the bird to measure its internal temperature.
- Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, approximately 9-10 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used. Rely on temperature and not time cooked for doneness.
- There will be no need to baste, but accumulated drippings may need to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy. Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.
- To serve cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffings.
- Simple Gravy if desired.
- Take 1 cup of pan drippings plus 1 cup of flour and cook over medium heat until "tan". Add 10 cups stock to fat/flour all at once. Whisk thoroughly. Bring back to a boil and then simmer for 5 minute Whisk constantly. Add salt + pepper + paprika "to taste".
- Another simple gravy variation is to use about a quarter to half cup of pinot grigio and about two to three tablespoons of instant potatoes instead of the flour. Test for taste and if it gets too thick add water or more pinot.
- The gravy can be made in advance and allowed to stand over low heat for at least 2 hours (maybe more). We usually make at least two batches.
Nutrition Facts : Calories 2149.8, Fat 120.8, SaturatedFat 36.2, Cholesterol 860.7, Sodium 3443, Carbohydrate 30.5, Fiber 3.5, Sugar 6, Protein 221.1
TURDUCKEN MOIST AND FLAVORFUL GOOD EATS!
My Daughter Sam asked me to help her make a Turducken a Chicken in a Duck in a Turkey! Turducken is not difficult to make, but it is a little time-consuming. A sharp boning knife is essential. I couldn't take step x step of the deboning but there are many sight that show how to do it. http://homecooking.about.com/od/turkeyrecipes/ss/deboneturkeysbs.htm Or have your butcher debone the turkey and you can buy boneless and skinless duck and chicken breasts and thighs,
Provided by Rita1652
Categories For Large Groups
Time 11h
Yield 25 serving(s)
Number Of Ingredients 19
Steps:
- Day before serving. Mix the brine ingredients in a very large stainless steel pot add 2 dozen ice cubes. Set aside.
- De-boning the birds:.
- Rinse the birds and remove the necks and any giblets, saving for stock.
- Place the turkey, breast side down, on a clean flat surface.
- Using a pair of kitchen shears or a sharp boning knife, cut the backbone from the turkey. I left about 2 inches of backbone near the bottom of the spine which help with support of the birds.
- Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side. Be careful not to cut through the breast skin.
- Cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade.
- Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
- Continue separating meat from frame, working toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone.
- Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side). Keep the leg attached to the meat.
- Repeat boning procedure on the other side of the bird.
- Carefully remove the carcass and use it to make stock for your gravy.
- You should end up with a flat boneless (except for wings and legs as in photo) turkey with the skin intact in one large piece. Rinse and put the boned turkey in the brine.
- Repeat the deboning process on the duck and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, you can cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact.
- Trim skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used for other recipes. I suggest removing all the skin from chicken and duck. They don`t crisp up and give it a mushy texture and mouth feel. Add the chicken and duck to brine adding ice cold water to completely cover, place top on and chill till the morning.
- At least 11 hours before dinner, assemble the Turducken. Rinse and dry birds.
- Spread the turkey, skin down, on flat surface, exposing as much meat as possible.
- Spread some of stuffing over the turkey in an even layer approximately 3/4 inch thick.
- Place duck, on top of stuffing.
- Spread more stuffing in an even layer over the duck.
- Arrange the chicken over the stuffing.
- You`ll need someone to hold the birds closed while you sew up the seam.
- Carefully lift the sides of the layered birds, folding the sides of the turkey together. Using cotton thread and a needle going through some of the chicken and turkey skin.
- Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking.
- Tie 4-5 pieces of cotton string around the bird, width-wise to act as skeletal support.
- Turn the bird over and place in a roasting rack inside a large roasting pan so it is breast side up and looks like a "normal" turkey.
- Tie the legs together just above the tip bones. Secure the wings close to the body.
- Mix fresh herbs of your choice in melted butter.
- Pour butter over turkey.
- Generously season with pepper, salt and paprika.
- Pour beer in pan.
- Cooking:.
- In a 225 degrees F preheated oven .
- Place the bird on a rack in a roasting pan in the center of the oven and bake for 3 hours because I know you want to peek so go ahead and baste it while you are there. After 6 hours pour the pineapple (if using) over the turkey and continue baking until a meat thermometer inserted through to center reads 165 degrees, approximately 9 1/2 hours, though cooking times will vary depending on the size of the birds and amount of stuffing used.
- Save pan drippings for an amazing gravy.
- Remove the trucking from the oven and let rest in the pan for an 1/2 before serving.
- Meanwhile make gravy as you like.
- To serve cut bird in half.
- Carve crosswise so each slice reveals all 3 meats and stuffing's.
Nutrition Facts : Calories 741.5, Fat 37.8, SaturatedFat 11.8, Cholesterol 296.8, Sodium 4887.6, Carbohydrate 21.4, Fiber 0.7, Sugar 16, Protein 73.4
TURDUCKEN STEW
Chicken, turkey, duck and the kick of Cajun spice fill this huge pot of goodness. Cornmeal (representing cornbread stuffing) and sweet potato (a la casserole) help thicken and all the veggies add flavour, colour and texture!
Provided by YummySmellsca
Categories Stew
Time 2h
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Heat olive oil in a large, oven-safe pot over medium high heat.
- Add turkey cubes in one layer and brown on all sides. Remove to a plate.
- Repeat the browning process with duck breast and chicken thigh pieces, reserving any rendered fat.
- Return the empty pot to the heat and add onion, celery, carrots, peppers and garlic.
- Cook, stirring, until vegetables have begun to soften, about 10 minutes.
- Pour in the chicken stock, stirring well, then add thyme, bay leaves, basil, Cajun seasoning and paprika.
- Cover and place in the oven.
- Cook 1 1/4 hours, then stir in sweet potato, polenta and browned meat.
- Re-cover and return to oven for a further 45 minutes.
- Season to taste and serve.
Nutrition Facts : Calories 261.6, Fat 12, SaturatedFat 3.1, Cholesterol 83.5, Sodium 138.9, Carbohydrate 14.7, Fiber 2.4, Sugar 3.4, Protein 24
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DUCK TURKEY RECIPES | RECIPEBRIDGE RECIPE SEARCH
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TURDUCKEN : TURDUCKEN ROLL SEAFOOD JAMBALAYA 4LB 6670462 ...
From creolefood.com
THE ULTIMATE TURDUCKEN RECIPE - SERIOUS EATS
From seriouseats.com
TURDUCKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE STORY OF JOHN MADDEN’S LEGENDARY TURDUCKEN
From ftw.usatoday.com
TURDUCKEN - THANKSGIVING OR CHRISTMAS EATING
From thesalmons.org
DOES COSTCO CARRY TURDUCKEN? - INQUIRIENCE
From inquirience.com
ECHELON FOODS TURDUCKEN – CHICKEN APPLE - ECHELON FOODS US
From echelonfoods.com
THE 3-BIRD TURDUCKEN HAS NOTHING ON THIS 17-BIRD ROYAL ...
From npr.org
PROUD MAKERS OF THE ORIGINAL TURDUCKEN AND TURDUCKEN ...
From echelonfoods.com
TURDUCKEN RECIPE - TURKEY, DUCK, AND CHICKEN – BARBECUES ...
From barbecuesgalore.ca
TALKING TURDUCKEN: THE TURKEY STUFFED WITH DUCK STUFFED ...
From goodfood.com.au
THREE BIRD ROAST RECIPE (AKA ROYAL ROAST, TURDUCKEN)
From linsfood.com
TURDUCKEN (A CHICKEN IN A DUCK IN A TURKEY) - BAKESPACE
From bakespace.com
FOOD FACTS & TRIVIA: TURDUCKEN
From foodreference.com
TURDUCKEN : TURDUCKEN CHICKEN SAUSAGE 14LB 667046230749
From creolefood.com
HOW TURDUCKEN WENT FROM FOOD OF KINGS TO POULTRY OF …
From atlasobscura.com
TURDUCKEN - CREOLE FOOD
From creolefood.com
RECIPE - TURDUCKEN BURGERS
From lcbo.com
HOW TO MAKE TURDUCKEN (CHICKEN INSIDE OF DUCK INSIDE OF ...
From youtube.com
TURDUCKEN | FOOD FANTASY WIKI | FANDOM
From food-fantasy.fandom.com
ORDER A TURDUCKEN | TURDUCKEN FOR SALE - CAJUN GROCER
From cajungrocer.com
TURDUCKEN ROULADE · I AM A FOOD BLOG I AM A FOOD BLOG
From iamafoodblog.com
TURDUCKEN - WIKIPEDIA
From en.wikipedia.org
TURDUCKENS - ECHELON FOODS
From echelonfoods.ca
TURDUCKEN : TURDUCKEN CHICKEN SAUSAGE 10LB 667046220740
From creolefood.com
IS TURDUCKEN WORTH IT? - CHOWHOUND FOOD COMMUNITY
From chowhound.com
PROUD MAKERS OF THE ORIGINAL TURDUCKEN AND TURDUCKEN ...
From echelonfoods.ca
TURDUCKEN: TURKEY BALLOTINE (RECIPE) - HUDSON VALLEY
From hvmag.com
TURDUCKEN : TURDUCKEN SEAFOOD JAMBALAYA 10LB 667046220948
From creolefood.com
TURDUCKEN - THE GUMBO PAGES, BY CHUCK TAGGART
From gumbopages.com
RETAIL PRODUCTS - ORIGINAL TURDUCKEN™ - TEJA FOOD GROUP
From tejafoods.com
TURDUCKEN: TURKEY, DUCK AND CHICKEN ALL IN ONE | OYE! TIMES
From oyetimes.com
TURDUCKENS - ECHELON FOODS US
From echelonfoods.com
CAJUN STYLE TURDUCKEN RECIPE - FOOD NEWS
From foodnewsnews.com
TURDUCKEN - MERIDIAN FARM MARKET
From meridianfarmmarket.ca
TURDUCKEN FROZEN NUGGETS — RAW PET FOOD
From rawpetfood.com
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