Turducken Food

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THE LEGENDARY TURDUCKEN



The Legendary Turducken image

Provided by Chuck Hughes

Time 10h15m

Yield 30 servings

Number Of Ingredients 36

Cornbread
1 1/2 cups warm water, about 110 to 115 degrees F
1 tablespoon sugar
2 teaspoons kosher salt, plus more for dusting
2 teaspoons active dry yeast
2 cups flour
1 cup corn flour
Vegetable oil, for coating the bowl
Egg Wash
Stuffing
2 tablespoons vegetable oil
1 pound/450 g Morteau sausage, chopped
2 onions, finely chopped
2 celery stalks, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, minced
1 cup veal stuck
1 loaf cornbread, cut in chunks
12 oysters, shucked and liquid reserved
1/4 cup flat leaf parsley, chopped
2 tablespoons smoked paprika
1/4 cup melted butter
Salt and pepper
Turducken
1 (20 to 25-pound) turkey, deboned
1(4 to 5-pound) duck, deboned
1(3 to 3-1/2 pound) chicken, deboned
1 truffle, optional
1/2 cup smoked paprika
1/2 cup melted butter
Salt and freshly ground black pepper
Gravy
1/2 cup reserved turducken drippings
4 cups stock
3 sprigs fresh thyme
2 tablespoons each flour and butter, blended (beurre manie)

Steps:

  • For the cornbread:
  • Combine the water, sugar, and kosher salt in the bowl of a stand mixer fitted with the dough hook attachment, and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Cook's Note: Kneading the dough can also be done by hand.
  • Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size. Knock the air out for 30 seconds by punching it down. You can now shape the dough into a ball, then place it onto a flour-dusted baking tray lined with parchment paper. Brush the top of the cornbread with egg wash, sprinkle the top with flour and coarse salt. Let it sit in a warm spot for 1 hour.
  • Preheat the oven at 400 degrees F.
  • Bake the cornbread for approximately 30 minutes or until the crust is golden brown.
  • Cook's Note: You can tell if it's cooked by tapping its bottom. If it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place the bread on a rack and allow it to cool for about 1 1/2 hours.
  • For the stuffing:
  • Cube up the cooled cornbread and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the Morteau sausage and cook for about 5 minutes, until golden brown. Add the onions, celery, pepper, and garlic and continue cooking until translucent, about 5 minutes. Deglaze with the veal stock. Add in the cornbread. Transfer to a large bowl. Add the oysters and their liquid, parsley, paprika, and melted butter. Season the stuffing with salt, and pepper, to taste. Reserve the stuffing in the refrigerator until ready to use.
  • To assemble the turducken:
  • Spread the deboned turkey, skin-side down on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the smoked paprika, patting the seasoning in with your hands. Cook's Note: Be sure to turn the leg, thigh and wing meat to the outside so you can season it too. Season the turkey with salt and pepper.
  • Then stuff some of the stuffing in the leg, thigh and wing cavities until full but not tightly packed. Cook's Note: If too tightly packed, it may cause the leg and wing to burst open during cooking). Spread an even layer of the stuffing over the remaining exposed meat, about 1/2 to 3/4-inches thick. You should use a total of about 4 cups of stuffing.
  • For the duck: Remove some of the fat and keep aside. Place the duck, skin-side down, on top of the stuffing, arranging the duck evenly over the stuffing. Season the exposed duck meat generously and evenly with smoked paprika, using about 1 tablespoon, and pressing it in with your hands. Season the duck with salt and pepper. Then spread about 1 cup of the stuffing evenly over the exposed duck meat, making the layer slightly less thick, about 1/2-inch thick. Repeat with the chicken and the remaining stuffing. Place an Italian truffle in the center, optional.
  • Enlist someone's help to close turducken. Fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1-inch apart. When you finish sewing up the turducken on the first side, turn it over in the pan to sew closed any openings on the other side. Then tie the legs together, just above the tip bones. Leave the turducken to cook, breast-side up, in the pan, tucking in the turkey wings.
  • Serving suggestion: Serve with Root Vegetable Mash.
  • With the assistance of your helper, carefully lift the turducken into an ungreased 15 by 11-inch baking pan that is at least 2 1/2-inches deep. Cook's Note: This pan size is ideal because the turducken fits snugly in the pan and stays in the proper shape while cooking).
  • Place the turducken pan in a slightly larger pan with sides at least 2 1/2-inches deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the turducken with the remaining smoked paprika, patting it in with your hands. Brush with melted butter.
  • Bake the turducken at 325 degrees F, about 4 hours, until done, or until a meat thermometer inserted through to the center reads 165 degrees F. When done, remove the turducken from the oven and let rest for about 15 minutes
  • For the gravy:
  • Place the turducken drippings in a pot over medium-high heat. Add the stock, fresh thyme, and beurre manie. Season the gravy with salt, and pepper, to taste. Let the gravy come to a boil. Turn down heat to medium-low and let the gravy simmer for 10 minutes.
  • Cook's Note: Remember there are no bones to support the birds' structure.
  • With strong spatulas inserted underneath the bird, carefully transfer the turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains the stuffing and all 3 meats. Serve additional bowls of the dressings on the side and serve with the gravy and the Root Vegetable Mash, if desired.
  • Cook's Notes: Stuffing and assembling the turducken can be done 1 day ahead and kept in the refrigerator.
  • Beurre manie is 2 tablespoons butter and 2 tablespoons flour. This is used to help thicken sauces.

KOOPERS TURDUCKEN BURGER



Koopers Turducken Burger image

Since there seems to be no Turducken Burger recipes here on Food.com, I decided to submit one from a local TV station. You can see the original recipe at http://www.wbaltv.com/news/entertainment/food/koopers-turducken-burger/-/9379056/22850394/-/tanda7/-/index.html

Provided by bbcompent1

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

2 1/2 ounces ground turkey breast
2 1/2 ounces ground chicken breast
2 1/2 ounces skinless duck breasts, ground
1 tablespoon minced shallot
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh tarragon, chopped
1/2 teaspoon kosher salt
1/2 teaspoon fresh coarse ground black pepper
4 brioche buns
Baby Spinach
2 tomatoes
4 slices of irish porter cheddar cheese
2 ounces bacon grease
8 slices bacon
1/2 cup cranberry puree
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
salt and pepper

Steps:

  • * Personal note:.
  • I suggest that you soak your duck breast in very cold light brine for 24-48 hours to get the gamey flavor out of it. Change the brine after each day.
  • Brine Recipe:.
  • 4 cups water.
  • 1/4 cup salt.
  • 1/4 cup Brown Sugar.
  • Heat water to boiling, dissolve salt and sugar into water. Let brine cool completely before submerging duck breasts in chunks. I recommend placing it into the refrigerator to get it cold.
  • Patties:.
  • In a bowl, add the meat, herbs and salt and pepper. Mix all together well done making 8-oz. each patty.
  • Grill your Turducken patties to minimum 165 degrees and melt your Irish Porter Cheese on them. The bacon grease adds fat, we want to aim for a 80/20 mix of meat to fat, much like ground beef.
  • To build the burger:.
  • Brioche Bun.
  • 2 Bacon Strips.
  • Baby Spinach.
  • Tomato.
  • 2 Oz of Cranberry-Dijon Mustard Sauce.
  • Turducken Patty + Cheese.
  • Brioche Bun.
  • Sauce:.
  • In a small bowl, mix all ingredients together.

Nutrition Facts : Calories 527.8, Fat 35.4, SaturatedFat 14.9, Cholesterol 90.7, Sodium 937.4, Carbohydrate 26.2, Fiber 2, Sugar 4.7, Protein 25.5

TURDUCKEN



Turducken image

This is a turkey stuffed with a duck, stuffed with a chicken stuffed with dressing. You will need toothpicks and kitchen string for this recipe.

Provided by Stephanie

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h

Yield 24

Number Of Ingredients 6

1 (3 pound) whole chicken, boned
salt and pepper to taste
Creole seasoning to taste
1 (4 pound) duck, boned
1 (16 pound) turkey, boned
3 cups prepared sausage and oyster dressing

Steps:

  • Preheat oven to 375 degrees F (190 degrees 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 836.2 calories, Carbohydrate 5.3 g, Cholesterol 261.6 mg, Fat 52.8 g, Fiber 0.3 g, Protein 78.7 g, SaturatedFat 16 g, Sodium 359.6 mg, Sugar 0.8 g

THE TURDUCKEN: BONELESS TURKEY STUFFED WITH A BONELESS DUCK AND BONELESS CHICKEN "ONE BIG BIRD"



The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken

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

3 pounds coarsely ground pork
2 1/2 teaspoons liquid smoke
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
Pinch chili pepper flakes
Pinch ground mace
Pinch ground allspice
Pinch ground bay leaf
Pinch ground sage
Pinch cayenne pepper, optional
3 teaspoons bacon fat
1/2 pound butter
4 pounds frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach
2 cups sauteed onion
1 teaspoon kosher salt
1 teaspoon ground fennel seed
1/2 teaspoon white pepper
One 6-pound fresh whole duck
One 4-pound fresh whole chicken
1 cup olive oil, divided
About 5 tablespoons blackening spice, divided
One 25-pound fresh whole turkey
2 tablespoons freshly chopped garlic
5 pounds favorite cornbread dressing
3 whole roasted red bell peppers, cut into strips
2 tablespoons kosher salt
2 quarts of your favorite turkey gravy

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.

TURDUCKEN



Turducken image

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

3 lbs whole chickens, boned
salt and pepper
8 cups prepared stuffing, from a box, prepared
1 (4 lb) duck, boned
16 lbs whole turkey, boned

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

THE ULTIMATE TURDUCKEN RECIPE



The Ultimate Turducken Recipe image

This upgraded version of a turducken produces perfectly moist chicken, duck, and turkey meat with no flabby, unrendered skin. The ultimate Thanksgiving roast!

Provided by J. Kenji López-Alt

Categories     Entree     Mains

Time 4h35m

Yield 24

Number Of Ingredients 6

Kosher salt and freshly ground black pepper
1 small chicken (3 1/2 to 4 pounds pre-boning; 1.6 to 1.8kg), bones removed
2 pounds (907g) raw bulk sausage meat (see note)
1 duck (4 to 4 1/2 pounds pre-boning; 1.8 to 2kg), bones removed
3 tablespoons (44ml) vegetable oil
1 turkey (10 to 13 pounds; 4.5 to 5.9kg), carcass removed, legs and wing bones left intact

Steps:

  • Season chicken evenly on all sides with salt and pepper. Lay chicken flat, skin side down, on cutting board. Shape 12 ounces of sausage into a log roughly 2 inches in diameter and place in the center of the chicken. Lift one side of chicken and wrap tightly around sausage. Lift the other side, allowing the skin from both sides to overlap and form a seal. The chicken should now be wrapped around the sausage. Wrap tightly in several layers of plastic wrap so that chicken forms a tight cylinder (see note). Alternatively, chicken can be tightly trussed with butcher's twine.
  • Place chicken inside a vacuum sealer bag and seal. Place in a large stockpot and cover with warm water. Place over medium-high heat and heat until bubbles just begin to rise from the bottom. Reduce heat to lowest setting and cook until chicken feels firm to the touch and an instant read thermometer inserted through the plastic into the center of the chicken registers 140 to 145°F, about 45 minutes.
  • While chicken is cooking, season the duck on all sides with salt and pepper. Place a 36- by 12-inch piece of plastic wrap on the cutting board. Lay duck flat, skin side down, on plastic wrap. Spread remaining sausage evenly over surface of meat. When chicken is cooked, remove from bag and plastic wrap and carefully pat dry with paper towels. Place hot chicken directly on top of duck, aligned along the center. Using the plastic wrap to aid you, carefully shape the duck around the chicken. Roll into a tight cylinder in several layers of plastic wrap. Alternatively, duck can be tightly trussed with butcher's twine.
  • Place chicken/duck inside a vacuum sealer bag and seal. Place in a large stockpot and cover with warm water. Place over medium-high heat and heat until bubbles just begin to rise from the bottom. Reduce heat to lowest setting and cook until Duck feels firm to the touch, about 30 minutes.
  • Remove duck from water. If you used a vacuum bag or plastic wrap, remove both, then tightly truss the duck with twine. Dry exterior thoroughly with paper towels.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add duck/chicken and cook, turning occasionally, until well browned and crisp on all sides, pouring off excess rendered fat as necessary (you can reserve this fat for another use), about 15 minutes total.
  • Adjust oven rack to lowest position and preheat oven to 425°F. Place turkey skin-side-down on a cutting board and season exposed surface with salt and pepper. Remove twine from duck/chicken and place in the center of the turkey, aligned along the center. If necessary, trim duck/chicken roll so that is is the same length as the turkey breasts. (You can serve the excess duck/turkey as well).
  • Carefully lift one side of the turkey to cover the duck/chicken, then lift the other side, letting the skin overlap by at least 1 inch. Use metal or wooden skewers to secure the skin in 5 to 8 locations. Carefully transfer turkey to a V- or U-rack set in a roasting pan, seam-side down.
  • With the turkey's legs facing you, place a long piece of butcher's twine behind the breasts, tucking it into the wing joints. Pull it around the breast along its base to the bottom of the breast, then allow the ends to cross over. Wrap each end around the end of the drumstick, and pull them tightly together. Loop the ends of the twine around both drumsticks a few times to secure, then tie a knot and trim the excess. Rub remaining oil all over turkey and season with salt and pepper. Transfer to oven and roast until golden brown, turkey breast meat registers at least 150°F on an instant read thermometer, and thighs registers at least 165°F, about 1 1/2 hours.
  • Transfer to cutting board, carefully remove skewers, and allow to rest for 20 minutes. To carve, remove legs and wings. Split breast in half lengthwise down the center to create two boneless halves. Slice crosswise into serving slices.

Nutrition Facts : Calories 694 kcal, Carbohydrate 1 g, Cholesterol 304 mg, Fiber 0 g, Protein 79 g, SaturatedFat 12 g, Sodium 950 mg, Sugar 0 g, Fat 39 g, ServingSize serves 18 to 24, UnsaturatedFat 0 g

TURDUCKEN RECIPE



Turducken Recipe image

A turducken is a chicken inside a duck inside a turkey, with stuffing in between the layers. It makes quite a showstopper at the Thanksgiving table.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner

Time 5h

Yield 14

Number Of Ingredients 15

2 3/4 cups bread stuffing (prepared, room temperature; divided)
2 cups cornbread stuffing (prepared, room temperature; divided)
1/2 cup cranberry sauce (whole berry)
1/4 cup pecans (chopped)
4 tablespoons unsalted butter (1/2 stick, room temperature)
3 cloves garlic (quartered)
6 fresh sage leaves
2 tablespoons fresh thyme leaves
1 (10- to 12-pound) turkey (deboned)
1 tablespoon browning sauce (such as Gravy Master or Kitchen Bouquet)
1 tablespoon olive oil
Kosher salt (to taste)
Black pepper (freshly ground, to taste)
1 (4- to 5-pound) duck (deboned)
1 (3- to 4-pound) chicken (deboned)

Steps:

  • Gather the ingredients.
  • Place 2 1/4 cups of the bread stuffing in a bowl. Place 1 1/2 cups of the cornbread stuffing in another bowl.
  • Place the remaining 1/2 cup of bread stuffing in a third bowl and add the remaining 1/2 cup of the cornbread stuffing. Add the whole berry cranberry sauce and pecans and toss gently to combine. You should now have 3 separate bowls of stuffings.
  • In a food processor fitted with the metal blade, combine the butter, garlic, sage, and thyme until the herbs are finely chopped.
  • Gently run your hand under the turkey skin to make sort of a pocket, but do not separate the skin completely from the meat. Distribute the herb butter mixture evenly under the skin.
  • Rub the skin with the browning sauce, then the olive oil. Sprinkle generously with kosher salt and freshly ground pepper.
  • Preheat the oven to 300 F. Flip the deboned turkey over so it is open and skin-side down. Sprinkle with salt and pepper. Spread bread stuffing evenly over the turkey cavity.
  • Place the duck on top of the bread stuffing, skin-side down. Spread the cranberry nut stuffing on top of the open duck cavity.
  • Top with the chicken, skin-side down. Spread cornbread stuffing on top of the open chicken cavity. Skewer the back of the chicken closed.
  • Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed.
  • Repeat the process with the turkey.
  • Carefully turn the turducken over so it is seam-side down and breast-side up. If possible, remove all skewers except the last one holding the turkey together.
  • Place the turducken in a heavy roaster. Roast 3 to 4 hours, or until a meat thermometer inserted in the very center of the chicken stuffing reaches 165 F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.
  • Let the turducken rest 30 minutes before carving . Slice the turducken across the breast to show off each layer.

Nutrition Facts : Calories 1763 kcal, Carbohydrate 19 g, Cholesterol 690 mg, Fiber 2 g, Protein 175 g, SaturatedFat 33 g, Sodium 979 mg, Sugar 4 g, Fat 105 g, ServingSize 12 to 14 servings, UnsaturatedFat 0 g

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Brand Cajungrocer


TALKING TURDUCKEN: THE TURKEY STUFFED WITH DUCK STUFFED ...
A Thanksgiving staple in the US since at least the 1970s, turducken searches on Google soared in the States between 2007 and 2011 but only gained momentum in Australia after 2010, likely thanks to the power of food blogs. Turduckens, the chicken-inside-a-duck-inside-a turkey creation for Christmas. Photo: Edwina Pickles
From goodfood.com.au
Author Emma Breheny


TURDUCKEN RECIPE, WHATS COOKING AMERICA
Use a food thermometer to ensure that all layers of the turducken and stuffing reach a minimum safe internal temperature of 165 F. The thermometer should be placed at the center of the thickest part of the turducken to determine the safe internal temperature. Please rely on internal temperature with a
From whatscookingamerica.net
Estimated Reading Time 8 mins


TURDUCKEN - NEW ENGLAND TODAY - NEW ENGLAND TRAVEL, FOOD ...
What is magical is the way people eating your Turducken will feel about your food! 1 (15 to 20 pound) turkey 1 (5 to 6 pound) domestic duckling 1 (3 to 4 pound) chicken Andouille Sausage Dressing (recipe follows) Cornbread Dressing (recipe follows) Shrimp Dressing (recipe follows) Sweet Potato Eggplant Gravy (recipe follows) 1 (15 x 11-inch) ungreased baking pan, …
From newengland.com
Estimated Reading Time 2 mins


FOOD MASHUPS: FROM TURDUCKEN TO CRONUT - CNN
The Franken-dish known as turducken is one of the most popular food mashups of all time, but Thanksgiving is when it really gets to shine. The …
From cnn.com
Estimated Reading Time 6 mins


TURDUCKEN CREOLE PORK & CORNBREAD 10LB 667046221044
Turducken With Creole Pork & Cornbread 10 Lb. The Turducken is a delicious partially deboned turkey with bone-in wings and legs attached. The turkey is stuffed with boneless duck, boneless chicken, and Creole Pork & Cornbread. The turducken is seasoned, frozen, then vacuum sealed. The Turducken does not require any preparation only thaw the ...
From creolefood.com
Brand Creolefood.Com


- RICHMOND STATION (647) 748-1444
our holiday turducken feast is $55 and includes all the food and fixings to feed one person. you can order enough portions to feed you and your friends. each order includes a slice of turducken stuffed with wild rice and herbs, a side of “cran-marnier” sauce, roasted root vegetables with apple cider glaze, truffled scalloped potatoes, charred caraflex cabbage, kale and brussels salad with ...
From richmondstation.ca
Estimated Reading Time 6 mins


IS TURDUCKEN WORTH IT? - CHOWHOUND FOOD COMMUNITY
“I ordered a smoked Cajun turducken for Thanksgiving this year. It was deeeelicious,” says luckyfatima. “The Cajun seasoning, Cajun rice stuffing, and professional smoking make it so extremely flavorful. The duck and chicken remained tender inside the turkey and it all made for a wonderful meal. This turducken was a beautiful beast and we will …
From chowhound.com
Estimated Reading Time 2 mins


ORDER A TURDUCKEN | TURDUCKEN FOR SALE - CAJUN GROCER
Turduckens are becoming more and more popular. Why settle for a plain old turkey for you Thanksgiving holiday meal. A tur duck en is an excellent cajun food that will taste great and provide hours of conversation at your holiday gathering. Find a turducken near me, at Cajun Grocer, we deliver Nationwide to your door. More history of the Turducken
From cajungrocer.com
5/5 (1)
Brand Cajungrocer


TURDUCKEN - MERIDIAN FARM MARKET
More than just the latest food fad, Turducken has truly earned its right at the holiday dinner table. What is TURDUCKEN you ask? Traditionally, it is a whole boneless chicken and whole boneless duck stuffed inside a semi-boneless turkey with layers of seasoned dressing. We make them fresh in store and provide you with easy cooking instructions. The presentation and flavour is …
From meridianfarmmarket.ca
Estimated Reading Time 2 mins


TURDUCKEN COOKING INSTRUCTIONS - CATULLO PRIME MEATS
Thawing Instructions: Thaw 3 hours per 1 pound in your refrigerator. Dressing the Turducken:Dress as you would a Turkey. Leave the cooking net on, 8 tablespoons of butter, 4 cups of turkey or chicken broth/stock. Salt, Pepper, Onion Powder, Poultry Seasoning (Italian Rub), Dried Parsley, and a sprinkle of Paprika and you are good to go! Cooking Instructions: 9 …
From catulloprimemeats.com
Estimated Reading Time 5 mins


FROZEN TURDUCKEN AVAILABLE AT SAVE-ON-FOODS - FOODOLOGY
Apparently they sell frozen ones at Save-on-Foods. I ventured there today to find this delectable creation. After digging through a few frozen turkeys, I found the Turducken. There wasn’t a price, but I didn’t think It would be too expensive. I lined up at the cash register and they told me it was $89.99 and it’s on sale for $85.99.
From foodology.ca


10 TOTALLY UNBELIEVABLE VARIATIONS ON THE TURDUCKEN ...
When turducken just isn't enough to satisfy your craving for food stuffed inside other foods, you're ready for the Cherpumple: A cherry pie baked …
From prevention.com


TURDUCKEN, A SHOWSTOPPING HOLIDAY ROAST - WHOLE FOODS …
Turducken is, traditionally, a deboned chicken stuffed into a deboned duck, stuffed into a deboned turkey with layers of flavorful stuffing in between each bird. While the origin of the modern-day turducken is up for debate, it’s most often associated with New Orleans and Cajun cuisine. Each Whole Foods Market will offer turduckens with a variety of savory stuffing …
From wholefoodsmarket.com


TURDUCKEN - OTTAWA FOODIES
The turducken is a turkey stuffed with a duck stuffed with a chicken. Where to get Turducken. Loblaws. Comments. Food&Think. 2009 Nov 24. Kelly in Ottawa - Guessing that you found this entry for Turducken via the Loblaws Vendor Page - Loblaws Food Items are usually cross-referenced to Vendor Pages, but also have their own OF Pages. If you check out the Food …
From ottawafoodies.com


TURDUCKEN | FOOD, POULTRY RECIPES, RECIPES
Jan 13, 2015 - Read latest breaking news, updates, and headlines. Leader Post offers information on latest national and international events & more.
From pinterest.ca


TURDUCKEN - CHRIS' SPECIALTY FOODS
Turducken — Chris' Specialty Foods. Turducken stuffed with Cornbread (approximately 12 lbs) 125.00. Turducken Stuffed with Shrimp and Rice (approximately 12 lbs) 129.00. Turducken Stuffed with Crawfish and Rice (approximately 12 lbs) 129.00. Turducken Stuffed with Rice Dressing (approximately 12 lbs) 125.00.
From chrisspecialtyfoods.com


TURDUCKEN DINNER - SIDES?? - HOME COOKING - CHOWHOUND
I've never had Turducken either, but from what I've read, there is usually some sort of stuffing layered between each of the birds and the thing as a whole sounds very rich. I'd likely stick with simple sides...for instance, roasted or sauteed fresh brussels sprouts or other green veg like broccoli, a dish of yams and apples, maybe a good old-fashion corn casserole if you want …
From chowhound.com


PROUD MAKERS OF THE ORIGINAL TURDUCKEN AND TURDUCKEN ...
Our Echelon Foods Turducken™ is a tasty beast. De-boned duck and chicken breasts are wrapped up with chicken apple sausage stuffing into a whole turkey, also deboned except for wings and drumsticks. Serves 12 - 15 adults. Thaw, pop it into your oven, bake without basting, and then serve it to your guests with no need to carve or throw away bones! Easier than …
From echelonfoods.ca


15 TURDUCKEN RECIPES IDEAS | TURDUCKEN RECIPE, FOOD ...
Food should be a pleasure at all times; an experience to be shared with loved ones on special occasions, or a simple weeknight. That was our goal when we began creating our turducken products - we wanted to provide delicious, easy-to-prepare, and accessible foods to delight every taste bud that they meet.
From pinterest.ca


PROUD MAKERS OF THE ORIGINAL TURDUCKEN AND TURDUCKEN ...
Echelon Foods Turducken – Italian Sausage. $129.99 $144.99 FREE SHIPPING ON ALL ORDERS. Our Echelon Foods Turducken™ is a tasty beast. De-boned duck and chicken breasts are wrapped up with Italian sausage stuffing into a whole turkey, also deboned except for wings and drumsticks. Serves 12 - 15 Adults. Thaw, pop it into your oven, bake without …
From echelonfoods.com


ECHELON FOODS ORIGINAL TURDUCKEN REVIEW - SUZIE THE FOODIE
Echelon Foods‘ Original Turducken is a masterpiece. They have taken one of the most difficult dishes to create and made it so easy for the home cook. There is no way that this meaty monster of a dish would fail to impress any fancy dinner, anywhere. I just cut it out of the bag, put it on a roasting tray in a roasting pan and four hours later ...
From suziethefoodie.com


TURDUCKENS - ECHELON FOODS US
Echelon Foods Turducken – Chicken Apple. Sold out Price Includes Shipping. Our Echelon Foods Turducken™ is a tasty beast. De-boned duck and chicken breasts are wrapped up with chicken apple sausage stuffing into a whole turkey, also deboned except for wings and drumsticks. Serves 12 - 15 Adults. Thaw, pop it into your oven, bake without basting, and then …
From echelonfoods.com


RECIPE | TURDUCKEN | NATALIE MACLEAN
Let the Turducken rest before carving, about 45 minutes. Slice crosswise. Serve with additional stuffing’s and gravy of choice. . Spread stuffing on the inside cavity. Repeat same procedure with Duck using the Boudin Stuffing and same with Chicken using the Cornbread Oyster Stuffing. Sew the turkey up and place in a roasting pan large enough to hold the Turducken. Bake at 350 …
From nataliemaclean.com


FOOD FACTORY USA: TURDUCKENS ARE A PHENOMENON, EH? | FYI ...
Turduckens started out as a small Canadian business. Now they're gobbling up North America.Subscribe for more Food Factory USA: http://mylt.tv/SubscribetoFYI...
From youtube.com


TURDUCKENS – NOLACAJUN
NolaCajun is your online source to New Orleans and Cajun Food products. Find anything Louisiana from King Cakes, Turduckens, Stuffed Chickens, Cajun Sausage, Gumbo, Jamabalaya, Beignets, Roux and Muffulettas! We have the best brands! Central Grocery Olive Salad, Elmers Candy, Tony Chacheres, Slap Ya Mama and more!
From nolacajun.com


TURDUCKENS - ECHELON FOODS
Echelon Foods Turducken – Italian Sausage. $194.99. Add to Cart. Continue Shopping or Checkout. Our Echelon Foods Turducken™ is a tasty beast. De-boned duck and chicken breasts are wrapped up with Italian sausage stuffing into a whole turkey, also deboned except for wings and drumsticks. Serves 12 - 15 adults.
From echelonfoods.ca


TURDUCKEN - FOODS AND DIET
Desscription What is turducken? It is a chicken stuffed inside a duck which is then stuffed inside a turkey . The term turducken comes from the combination of tur (key), duck , and (chick)en . It’s fast becoming a popular recipe for Thanksgiving. Each slice contains portions of chicken, duck, and turkey with stuffing in between the layers. Plan on adequate preparation …
From foodsanddiet.com


TURDUCKEN - FOOD MAMMA
This year, thanks to Echelon Foods, our family dinner consisted of the mother of all turkeys, a turducken! A turducken is a turkey stuffed with a chicken, stuffed with a duck and then stuffed with stuffing.
From foodmamma.com


LOUISIANA GOURMET TURDUCKENS | FREE SHIPPING
All Big Easy Foods Turduckens are Stuffed Turducken stuffed with New Orleans Style recipes like Cornbread, Creole Pork Sausage, Creole Pork and Rice, Cornbread & Pork Rice, and Louisiana Gulf Shrimp & Crawfish. What makes your turducken so tasty? Each Turducken is ready to cook, pre-seasoned and stuffed with a moist Louisiana original stuffing. What does a …
From turducken.com


TURDUCKENS - TURDUCKEN FOR SALE & CAJUN TURDUCKEN DELIVERY ...
Custom Turducken Small. Product Code: CSTM-TDKN-SM. Allow 5 business days for processing of Custom Turducken Orders. Feeds 12-15. 8-10lbs. COOKING INSTRUCTIONS: Thaw 5 days in refrigeration. Remove plastic packaging. Bake breast down at 375°F for 3 hours covered and 1 hour uncovered or until the internal temperature is above 165°F. Price ...
From hebertsmeats.com


TURDUCKEN - CREOLE FOOD
The Turducken is a delicious partially deboned turkey with bone-in wings and legs attached. The turkey is stuffed with boneless duck, boneless chicken, and Shrimp Etouffee. The turducken is seasoned, frozen, then vacuum sealed. The Turducken does not require any preparation only thaw the t.. Add to Cart Add to Wish List Compare this Product-10%. Quick View. …
From creolefood.com


TURDUCKEN - WIKIPEDIA

From en.wikipedia.org


AMAZON BEST SELLERS: BEST TURDUCKEN
Echelon Foods Turducken with Italian Sausage stuffing - 11 lbs. 4.5 out of 5 stars 12. 1 offer from $117.99 #24. Turducken Stuffed with Louisiana Pork Sausage Jambalaya. Each 13lb Turducken, a dish so tasty, bursting with flavor, with self contained juices seeping through the inside, leaving it moist and meaty. 3.8 out of 5 stars 20 #25. Echelon Foods Turducken with …
From amazon.com


TURDUCKEN | FOOD FANTASY WIKI | FANDOM
The food soul named Turducken was born of this festival that was supposed to be filled with warmth and festivities, yet, tragically, what welcomed her was an empty castle. Before her was a long and elegant dining table filled with delicacies, wine, and flickering candlelight. A lone elderly lady was seated at the end of the table, in the king's seat, no one else to be seen. …
From food-fantasy.fandom.com


TURDUCKEN.COM | THE BEST TURDUCKEN WITH FREE SHIPPING ...
Turducken.com is owned by Big Easy Foods of Lake Charles. Big Easy Foods of Louisiana began more than a decade ago, selling sausage and boudin in stores throughout Southwest Louisiana. Known then as French Market Foods, the company’s products quickly grew in popularity, so managing partners Larry Avery and Mark Abraham decided to build a new …
From turducken.com


THANKSGIVING: IS TURDUCKEN GOOD? - QUORA
Answer (1 of 10): Depends on where you get it from, I'd say. I think if it was lovingly home-made, or available fresh from a high quality source, you could be very happy with the final product. Caveat emptor. A few decades ago, my brother was inspired to …
From quora.com


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