Turducken a Chicken in a Duck in a Turkey
Prepare to impress with the ultimate showstopper for your holiday feast: Turducken—a chicken stuffed in a duck, stuffed inside a turkey! This iconic centerpiece combines three flavorful birds layered with cornbread and sausage stuffing for a harmonious medley of textures and tastes in every bite. Meticulously deboned for easy carving, the turducken is seasoned with a savory blend of spices and slow-roasted to perfection, ensuring moist, tender meat wrapped in golden, crispy skin. Thanks to the layered stuffing and rich flavor of each bird, this recipe creates a culinary masterpiece perfect for special occasions. Whether you're hosting Thanksgiving, Christmas, or a dinner party, this spectacular dish is guaranteed to wow your guests.
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Recipe Information
Ingredients
- 1 Whole turkey (10-12 lbs)
- 1 Whole duck (4-5 lbs)
- 1 Whole chicken (3-4 lbs)
- 4 cups Cornbread stuffing
- 3 cups Sausage stuffing
- 1 cup Butter, melted
- 3 tbsp Salt
- 2 tbsp Black pepper
- 1 tbsp Garlic powder
- 1 tbsp Paprika
- 1 tbsp Dried thyme
- 1 tbsp Onion powder
- 2 tbsp Olive oil
- 1 roll Kitchen twine
Instructions
Preheat your oven to 275°F (135°C).
Fully debone the turkey, duck, and chicken. This step is crucial for easy carving and proper stuffing. If you prefer not to debone them yourself, ask your butcher for assistance.
Season the inside and outside of each bird with a mixture of salt, black pepper, garlic powder, paprika, thyme, and onion powder. Set aside.
Spread a layer of cornbread stuffing inside the turkey cavity.
Place the deboned duck on top of the turkey stuffing layer. Spread a layer of sausage stuffing inside the duck cavity.
Next, place the deboned chicken on top of the duck stuffing layer. Add another layer of cornbread stuffing inside the chicken cavity.
Carefully fold the sides of the turkey around the duck and chicken layers, shaping everything into a cohesive, bird-shaped form. Use kitchen twine to securely truss the turkey closed.
Rub the outside of the turducken with olive oil and melted butter for added moisture and color during baking.
Place the turducken in a large roasting pan on a rack. Cover the entire roasting pan tightly with aluminum foil.
Roast the turducken in the preheated oven for approximately 5 to 6 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the stuffing.
Remove the foil during the last 30 minutes of cooking to allow the skin to brown and crisp.
Let the turducken rest for at least 30 minutes before slicing. Use a sharp knife to cut slices across all layers to showcase the chicken, duck, and turkey.
Serve hot and enjoy your homemade turducken!
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 2177 mg | 95% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.1 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 348 mg | 7% | |
*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.
