Turducken
Experience the ultimate centerpiece for your next feast with this show-stopping turducken recipe—a culinary marvel that layers a deboned turkey, duck, and chicken, each filled with its own flavorful stuffing. This triple-layered roast combines cornbread stuffing, savory sausage stuffing, and classic breadcrumb stuffing for a decadent fusion of textures and tastes. Expertly seasoned with a blend of garlic, paprika, and butter, and slow-roasted to perfection, the turducken boasts tender, juicy meat and a crispy golden skin. This recipe, which serves 12, is perfect for Thanksgiving, Christmas, or any special occasion where you want to impress your guests with a truly indulgent creation. Whether you're craving a conversation-starting main course or a rich, layered culinary masterpiece, this turducken is guaranteed to take your holiday spread to legendary new heights!
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Recipe Information
Ingredients
- 1 approximately 14-16 lb Whole turkey
- 1 approximately 4-6 lb Whole duck
- 1 approximately 3-4 lb Whole chicken
- 6 cups Cornbread stuffing
- 6 cups Sausage stuffing
- 6 cups Breadcrumb stuffing
- 2 tablespoons Salt
- 2 tablespoons Black pepper
- 2 tablespoons Garlic powder
- 2 tablespoons Paprika
- 1 cup Butter
- 1 roll Kitchen twine
Instructions
Debone the turkey, duck, and chicken, leaving the meat attached to the skin but removing all bones except the drumstick and wing bones from the turkey. This will take time, so be patient.
Prepare the cornbread stuffing, sausage stuffing, and breadcrumb stuffing according to your favorite recipes or package instructions, and let them cool completely.
Season all three birds generously with salt, black pepper, garlic powder, and paprika, both inside and outside.
Lay the turkey skin-side down on a clean, flat surface. Spread a layer of cornbread stuffing evenly over the interior of the turkey.
Place the duck skin-side down on top of the layer of stuffing inside the turkey. Spread a layer of sausage stuffing evenly over the interior of the duck.
Finally, place the chicken skin-side down on top of the sausage stuffing layer. Spread a layer of breadcrumb stuffing over the interior of the chicken.
Carefully fold up the sides of the chicken to enclose the stuffing and bring the sides of the duck together to enclose the chicken. Repeat with the turkey, ensuring all birds are neatly folded and the stuffing is secure.
Use kitchen twine to tightly tie the turkey closed. If necessary, sew the opening with either skewers or a heavy-duty needle and thread for added security.
Preheat the oven to 325°F (165°C). Place the turducken, seam-side down, in a large roasting pan fitted with a rack.
Brush the skin of the turducken generously with melted butter and season it with additional salt, pepper, and paprika.
Cover the roasting pan with foil and roast in the preheated oven for approximately 5-6 hours, or until the internal temperature of the turducken reaches 165°F (74°C) in the center. Baste the turducken with pan juices every hour and remove the foil during the last hour of cooking to crisp the skin.
Let the turducken rest for 30 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 3390 mg | 147% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.9 g | ||
| Protein | 204.3 g | 409% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 279 mg | 21% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2239 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
