Home » Thanksgiving » Thanksgiving Turkey

Turducken

Print
Send to Friend
Add Your Recipe
Posted on 2007-10-31

More in Thanksgiving Turkey:

 Rosemary Turkey Breast
 Turkey Breast Braised with Garlic and Rice
 Roast Turkey with Herbal Rub
 Herb-Roasted Turkey with Citrus Glaze

Similar Categories:

 Thanksgiving Turkey Stuffing / Dressing / Gravy
 Thanksgiving Turkey Leftovers
 Thanksgiving Stuffing / Dressing
 Thanksgiving Entrees
 Thanksgiving Gravies
 Thanksgiving Video Recipes
 Thanksgiving Side Dishes
 Thanksgiving Baking & Desserts
 Thanksgiving
 Holiday Turkey Leftovers
 Leftover Turkey Sandwiches
 Leftover Turkey Salads
 Leftover Turkey Soups
 Leftover Turkey - Salads
 Leftover Turkey - Sandwiches
 Leftover Turkey - Soups

Turducken 14811 views
3.60 avg rating
10 votes

 

Ingredients

20 - 25 lb. whole turkey, deboned* with wings and legs still intact.
5 - 6 lb. whole duckling, deboned*
3 - 4 lb. whole chicken, deboned Poultry seasoning blend
Cornbread Stuffing (click for recipe)
Cajun Rice Dressing (click for recipe)
Shrimp Stuffing (click for recipe)
Kitchen string Cotton thread and a large needle

Directions

Begin by placing the turkey skin side down and seasoning it well with salt, pepper and poultry seasoning. Then spread the cornbread stuffing over the turkey. Next, place the duck on top of the cornbread stuffing and spread the Cajun rice dressing over it. You will then place the chicken on top of the Cajun rice dressing and add the shrimp stuffing. Each stuffing layer should be approximately 1/2 inch thick. Any leftover stuffing can be placed in casserole dishes and baked at 350 degrees Fahrenheit for approximately 30 minutes.

Once you've stuffed each bird, fold the sides of the turkey together to close the bird. Enlist someone to help hold the turkey closed as you begin to sew up the opening. The stitches should be spaced about 1 inch apart. You finish sewing the Turducken tie the legs together, just above the tip bones. Be sure to place the Turducken breast side up while cooking.

Once the turducken is assembled, place the turducken in a large roasting pan and cook in a 325 degrees Fahrenheit preheated oven. Alternatively, you can place the turducken on aluminum foil or in an aluminum pan, and then cook on a 350 degrees Fahrenheit grill or smoker.

Regardless of which method you choose to use you should cook the bird until a meat thermometer inserted into the thickest area on the bundle reaches an internal temperature reaches 180 degrees Fahrenheit (165 degrees Fahrenheit is the minimum temperature for cooking poultry, but 180 degrees Fahrenheit will ensure that the turducken is fully cooked all the way through). The USDA recommends that a stuffed turkey of this size will generally take 4 1/2 to 5 1/2 hours to cook, but your best bet is to rely on the meat thermometer.

Author Comments

*Have the birds deboned by your butcher to save yourself quite a bit of time, but if you're a particularly adventurous cook you can do it yourself. Professional Cutlery Direct provides step by step instructions for deboning poultry. Just be sure to keep the wings and legs on the turkey, that way the finished turducken will still look like a turkey.

It's best to prepare each stuffing ahead of time so that they have time to cool before you are ready to assemble your turducken. A basic stuffing recipe is listed and it can easily be adapted for any flavor that you choose.

Recipe source: Cajun Grocer: Cajun Style Turducken

 

Comments

 
 

Post Comment

 
   
Your name*
Your email
Comment*
 
 
   
 
Like this article?
Link to this article
Just copy and paste the code below to add this link to your page.

Tell a friend
Your Email
Your Name
Your Friends Email
Your Friends Name
Your Message