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Turducken

4

300 min

Turducken

Turducken Photo 1

Time

300 min

Serving

24 persons

Calories

836

Rating

4.00★ (26)

Cuisine

Author: Victoria Buriak
Turducken is perfect for a Thanksgiving feast. It's a turkey stuffed with a duck, stuffed with a chicken stuffed with dressing. Get your butcher to debone the birds. You will need toothpicks and kitchen string for this recipe.

Ingredients

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

Metric Conversion

Stages of cooking

Turducken Photo 21
Turducken Photo 32
Turducken Photo 43
Turducken Photo 54
Turducken Photo 6 5
  1. Preheat the oven to 375 degrees F (190 degrees C). Lay the deboned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the deboned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
    Turducken Photo 2
  2. Lay the deboned 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.
    Turducken Photo 3
  3. 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.
    Turducken Photo 4
  4. 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.
    Turducken Photo 5
  5. 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. Carve and serve.
    Turducken Photo 6

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