Turducken
A turducken is a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey, with layers of stuffing in between.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Turkey (deboned) | 1 | Kilogram |
| Duck (deboned) | 0.8 | Kilogram |
| Chicken (deboned) | 0.5 | Kilogram |
| Bread (cubed, for stuffing) | 4 | Cup |
| Celery (chopped) | 2 | Stalk |
| Onion (chopped) | 1 | Count |
| Butter (unsalted) | 0.5 | Cup |
| Chicken Broth (for moistening stuffing) | 1 | Cup |
| Sage (dried) | 1 | Tbsp |
| Thyme (dried) | 1 | Tbsp |
| Salt | 2 | Tsp |
| Black Pepper (ground) | 1 | Tsp |
| Garlic (minced) | 4 | Clove |
Instructions
- Preheat the oven to 180 degrees Celsius.
- Prepare the stuffing by melting butter in a pan, then adding chopped onion, celery, and minced garlic. Cook until soft.
- Add cubed bread, chicken broth, sage, thyme, salt, and pepper to the pan. Mix well and set aside.
- Lay the turkey flat, skin side down. Spread a layer of stuffing over it.
- Place the duck on top of the turkey, skin side down, and spread another layer of stuffing.
- Place the chicken on top of the duck, skin side down, and spread the remaining stuffing.
- Roll the meats together tightly and secure with kitchen twine.
- Place the turducken in a roasting pan and cover with foil.
- Roast in the preheated oven for about 3 to 4 hours, or until the internal temperature reaches 75 degrees Celsius.
- Remove the foil for the last 30 minutes to brown the skin.
- Let the turducken rest for 20 minutes before slicing and serving.
Prep
- Thaw turkey, duck, and chicken in the refrigerator for 24 hours if frozen.
Kitchen equipment
Kitchen TwineRoasting PanMeat Thermometer