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Turducken Recipe

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This recipe for Turducken, by , is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Lantz
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 pound whole chicken, boned
4 pound whole duck, boned
16 pound whole turkey, boned

salt and pepper
Creole, Bell, or other favorite seasoning to taste

3 cups favorite dressing/stuffing, or 1 cup each of three different dressings, prepared and chilled

Directions:
Directions:
Preheat oven to 375.

Lay boned chicken skin-side down on a platter and season liberally with salt, pepper and other preferred seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and preferred seasoning. Cover and refrigerate.

Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold dressing, and push the dressing into the leg and wing cavities so they will look as if they still have bones in them. (Note: You can leave turkey leg- and wing-bones in place, because then it actually looks more like a turkey when removed from the oven.)

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 with a layer of cold dressing.

With the help of an assistant, (trust me, you'll need one), bring the edges of the turkey skin up around everything, and fasten them with toothpicks or "turkey pins". Use the kitchen string to lace around the fasteners to help hold the stuffed turkey together. Carefully place the turducken, breast side 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 area registers 180 and a thermometer and when inserted through the stuffing registers 165. Check the turducken every few hours to baste and remove excess liquid. (You don't want it to either dry out or to swim in the juice.) Leave enough pan juices to make about a half gallon of gravy. Carve and serve.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
1 hour for preparation; 4 hours to cook
Personal Notes:
Personal Notes:
I cheated and had the butcher debone the birds. (Some butchers will even prepare the whole thing, using their own dressing! Call them in early November to see if this is possible.)

Many people make a different dressing for each part of the turducken. I just used the same kind for all, and made separate pans of other dressings as side dishes.

I tried this recipe because Ashley had asked for it, and Cliff had heard John Madden rave over it. It was delightful, but I find I'm more of a traditionalist, and will probably not do it very often. I like the plain ol' Norman Rockwell kind of Thanksgiving turkey. (In fact, I am still bewailing the fact that grocery sacks are made of recycled material now so it is unsafe use them to roast our turkeys in like we used to...a trick my mother-in-law/mentor had taught me years ago.)

 

 

 

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