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Turducken

Turducken



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Don't know what turducken is? It's a turkey stuffed with a duck stuffed with a hen. What an amazing holiday show stopper! (Photo by Flickr member joyosity.)MORE+LESS-

20

to 25 pound turkey, whole and deboned

5

to 6 pound duck, whole and deboned

3

to 4 pound chicken, whole and deboned

salt poultry seasoning, and pepper

3

kinds of stuffing (like cornbread, Cajun, and shrimp -- or your personal preferences)

and kitchen string needle

Hide Images

  • 1

    Prepare stuffing ahead of time and cool before assembling birds.

  • 2

    Place turkey skin side down. Season well with seasoning, salt and pepper. Spread first stuffing (i.e., cornbread) over the turkey, about 1/2 inch thick.

  • 3

    Place the duck on top of the first stuffing and spread the second stuffing (i.e.Cajun) over it, about 1/2 inch thick.

  • 4

    Place the chicken over the second stuffing and spread the third stuffing (i.e., shrimp) over it, about 1/2 inch thick.

  • 5

    Fold the sides of the turkey together to close the bird, encasing the others. Have someone help hold it together while you sew the opening closed with stitches about 1 inch apart. Then tie the legs together.

  • 6

    Place the turducken in a large roasting pan and cook in a preheated 325° F oven for 4-1/2 to 5-1/2 hours, checking doneness with a meat thermometer (which should reach 180° F at the thickest part of the turducken).

  • 7

    Allow turducken to rest out of the oven for 20 minutes before carving and enjoying.

Expert Tips

  • To save a lot of effort and time, have your butcher debone the birds for you.

No nutrition information available for this recipe


Ingredients

Instructions

Debone the chicken, starting by cutting alongside the backbone and following the rib cage around to the breastbone. Do the same from the other side of the backbone. Remove the flat of the wing completely and save for another cook. Cut around the bone of the wing drum, working your way toward the knuckle. Pull the bone out and slice free. Next, debone the thigh. Slice along the thighbone, down to the joint where the thigh meets the leg. Slice around the bone until it is freed. Then, slice around the knuckle of the leg drum, scraping the flesh away from the bone and working your way toward the end of the leg. When the bone is exposed enough to grab a hold of, pull it until it turns the meat of the leg inside out and slice the tendons to free the bone. Discard all bones.

Repeat the deboning process on the duck.

Repeat the deboning process on the turkey, with two exceptions. Leave the wing bones and leg bones in place.

Strain 1/4 cup Sweetwater Spice Classic Holiday Turkey Bath into a glass. Add 1/2 cup of cold water. Stir. Lay out the turkey, skin side down. Inject the breasts and tenderloins with the mixture. Season the flesh with the Cattleman’s Grill Ranchero Seasoning . Press a layer of stuffing over the meat, distributing evenly across the surface, and filling the leg and wing cavities.

Lay out the duck, skin side down, on top of the turkey. Season the duck with the Cattleman’s Grill Ranchero Seasoning. Press a layer of stuffing over the meat, distributing evenly across the surface, and filling the leg and wing cavities.

Lay out the chicken, skin side down, on top of the turkey. Season the duck with the Cattleman’s Grill Ranchero Seasoning. Press a layer of stuffing over the meat, distributing evenly across the surface, and filling the leg and wing cavities.

Pull the sides together, meeting where the backbone once was. Sew up the cut along the backbone using butcher twine and a large needle, or a FireWire cable skewer, making sure to go through flesh as well as skin, so it will not tear out. Sew up the ends (top and bottom cavities), to keep the filling from spilling out.

Place the turducken on a cooling rack over a sheet pan. Place in the refrigerator to dry out the skin overnight.

The next day, remove the second shelf, and preheat your Yoder Smokers YS640 pellet grill to 350°F. Remove the turducken from the refrigerator. Rub a thin layer of oil over the skin. Season the skin with Cattleman’s Grill Ranchero Seasoning. Cook the turducken on the cooling rack, over the sheet pan, on the main cooking grate, in the YS640.

When you achieve your desired color on the outside of (3-4 hours into the cook), tent a large sheet of foil over the turducken. Continue cooking until the internal temperature reaches 160°F. Rest 20 minutes before slicing to serve.


Ingredients

  • 1 (15 lb) turkey
  • 1 (6 lb) duck
  • 1 (4 lb) chicken
  • Your favorite poultry seasoning

For the Sausage Stuffing:

  • 2 lb French bread, cubed
  • 1 lb country pork sausage
  • 1 cup leeks, halved, sliced 1/4” thick
  • 1/2 cup carrots, peeled, diced
  • 2 tbsp garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh sage, minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp red chili flakes
  • 1/4 cup white wine
  • 1-quart turkey stock
  • 2 eggs, beaten

Instructions

To make the stuffing, set your grill to 250°F. Place the cubed bread on a sheet pan. Cook until dried out, about 1 hour. Set aside.

Brown the sausage in a 12” cast iron skillet. Remove the sausage from the skillet when cooked through, but leave behind the rendered fat. Add the leeks and carrots and cook until the carrots are tender. Add the garlic, thyme, sage, rosemary and chili flakes and cook another minute, stirring. Add the wine to deglaze. Cook until the wine is almost completely reduced down.

In a mixing bowl, combine the dried bread and sausage mixture. Mix well. Slowly add the turkey stock until the stuffing is completely moistened, but the bread cubes still hold their form. Add the eggs and mix well.

Debone the chicken, starting by cutting alongside the backbone and following the rib cage around to the breastbone. Do the same from the other side of the backbone. Remove the flat of the wing completely and save for another cook. Cut around the bone of the wing drum, working your way toward the knuckle. Pull the bone out and slice free. Next, debone the thigh. Slice along the thighbone, down to the joint where the thigh meets the leg. Slice around the bone until it is freed. Then, slice around the knuckle of the leg drum, scraping the flesh away from the bone and working your way toward the end of the leg. When the bone is exposed enough to grab a hold of, pull it until it turns the meat of the leg inside out and slice the tendons to free the bone. Discard all bones.

Repeat the deboning process on the duck.

Repeat the deboning process on the turkey, with two exceptions. Leave the wing bones and leg bones in place.

Season the flesh with your favorite poultry seasoning. Place the turkey skin side down on your prep surface. Press a layer of stuffing over the meat, distributing evenly across the surface.

Lay out the duck, skin side down, on top of the turkey. Season the duck with your poultry seasoning. Press a layer of stuffing over the meat, distributing evenly across the surface, and filling the leg and wing cavities.

Lay out the chicken, skin side down, on top of the turkey. Season the duck with your poultry seasoning. Press a layer of stuffing over the meat, distributing evenly across the surface, and filling the leg and wing cavities.

Pull the sides together, meeting where the backbone once was. Sew up the cut along the backbone using butcher twine and a large needle making sure to go through flesh as well as skin, so it will not tear out. Sew up the ends (top and bottom cavities), to keep the filling from spilling out.

Place the turducken on a cooling rack over a sheet pan. Place in the refrigerator to dry out the skin overnight.

The next day preheat your grill to 350°F setup for indirect heat. Remove the turducken from the refrigerator. Rub a thin layer of oil over the skin. Season the skin with your poultry rub. Cook the turducken on the cooling rack, over the sheet pan in your grill.

When you achieve your desired color on the outside of (3-4 hours into the cook), tent a large sheet of foil over the turducken. Continue cooking until the internal temperature reaches 160°F. Rest 20 minutes before slicing to serve.


Details

Step 1

Have the birds deboned by your butcher to save yourself quite a bit of time, but if you're a particularly adventurous cook you can do it yourself. Professional Cutlery Direct provides step by step instructions for deboning poultry. Just be sure to keep the wings and legs on the turkey, that way the finished turducken will still look like a turkey.

It's best to prepare each stuffing ahead of time so that they have time to cool before you are ready to assemble your turducken. A basic stuffing recipe is listed below, and it can easily be adapted for any flavor that you choose.

Begin by placing the turkey skin side down and seasoning it well with salt, pepper and poultry seasoning. Then spread the cornbread stuffing over the turkey. Next, place the duck on top of the cornbread stuffing and spread the Cajun rice dressing over it. You will then place the chicken on top of the Cajun rice dressing and add the shrimp stuffing. Each stuffing layer should be approximately 1/2 inch thick. Any leftover stuffing can be placed in casserole dishes and baked at 350 degrees Fahrenheit for approximately 30 minutes.

Once you've stuffed each bird, fold the sides of the turkey together to close the bird. Enlist someone to help hold the turkey closed as you begin to sew up the opening. The stitches should be spaced about 1 inch apart. You finish sewing the Turducken tie the legs together, just above the tip bones. Be sure to place the Turducken breast side up while cooking.

Once the turducken is assembled, place the turducken in a large roasting pan and cook in a 325 degrees Fahrenheit preheated oven. Alternatively, you can place the turducken on aluminum foil or in an aluminum pan, and then cook on a 350 degrees Fahrenheit grill or smoker.

Regardless of which method you choose to use you should cook the bird until a meat thermometer inserted into the thickest area on the bundle reaches an internal temperature reaches 180 degrees Fahrenheit (165 degrees Fahrenheit is the minimum temperature for cooking poultry, but 180 degrees Fahrenheit will ensure that the turducken is fully cooked all the way through). The USDA recommends that a stuffed turkey of this size will generally take 4 1/2 to 5 1/2 hours to cook, but your best bet is to rely on the meat thermometer.


Turducken

The name Turducken is defined as a turkey (Tur), that is first de-boned, then stuffed with a de-boned duck (Duc) and finally a de-boned chicken (ken). To add to the layering effect of this culinary creation, three different stuffings are placed, between each bird, then the turkey is tied back together, creating a what looks like whole turkey.

This version of turducken replaces the classic chicken with a pheasant, yet any type of game bird can be substituted just organize them from sized bird largest to the smallest. The de-boning process is the biggest advantage of this dool worthy centerpiece, as there aren’t any bones to carve around, leaving slices of 3 meats divided by three stuffings. Below, in the recipe, I share a step by step photo tutorial on how to de-boned each bird, followed by how to assemble the final turducken.

I dove into my Beer Cuisine playbook to, create three different and unique stuffings, one for each bird type, that enhance the flavors for that birds meat flavor. The final product, is a six layered boneless turkey (all assembled it looks like a turkey) that can be easily sliced and create a wow factor at the table!

This turkey can also be prepared a day or two in advance, cooking overnight, freeing up the oven space for any kitchen with only one oven. Making the turducken in advance other benefit is bones, lots of poultry bones. These bones will make a delicious and wonderful Turkey | Duck | Pheasant or Chicken stock, that can be used for the stuffing and | or gravy. Learn how to make the best stock here.

I suggest serving this Turducken with my Cranberry Reserve Chutney, giving a touch of tart and a touch of sweet with additional dried fruits to round out this turkey condiments essence with all melange of flavors that are created.