American Turducken

    American Turducken

    15saves
    5hours


    28 people made this

    This is a turkey stuffed with a duck, stuffed with a chicken stuffed with dressing. The birds need to be boned for this so you may need to find a good butcher. You will also need toothpicks and kitchen string for this recipe.

    Ingredients
    Serves: 12 

    • 1 1/2 kg whole chicken, boned
    • salt and pepper to taste
    • Creole or alternatively Mexican seasoning to taste
    • 2 kg duck, boned
    • 8 kg turkey, boned
    • 3 cups prepared sausage and oyster dressing

    Directions
    Preparation:1hour  ›  Cook:4hours  ›  Ready in:5hours 

    1. Preheat oven to 190 degrees C. Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and choice of seasoning.
    2. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and choice of seasoning. Cover and refrigerate.
    3. 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.
    4. 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.
    5. 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.
    6. 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 C. and a thermometer inserted through the stuffing registers 160 C.
    7. 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.

    Recently Viewed

    Reviews (1)

    6

    Altered ingredient amounts. This is a great recipe. Absolutely key is keeping the skin on each bird in tact and free from holes. If you do tear it you need to stitch it up or your turducken can become very dry. Also, a layer of stuffing between each bird can help keep it moist. I like plum and walnut stuffing between the turkey and duck and orange and sichuan between the chicken and the duck. - 26 Jul 2009

    Write a review

    Click on stars to rate