Turducken Recipe

Name: Turducken Recipe
Prep time: 60 min
Cook time: 240 min
Total time: 300 min
Yield: 14 servings
Cuisine: Southern,American
Ingredients: 2 3/4 cups prepared bread stuffing, at room temperature, divided; 2 cups prepared cornbread stuffing, at room temperature, divided; 1/2 cup whole berry cranberry sauce; 1/4 cup coarsely chopped pecans; 2 ounces (4 tablespoons) unsalted butter, room temperature; 3 cloves garlic, quartered; 6 fresh sage leaves; 2 tablespoons fresh thyme leaves; 1 (10- to 12-pound) turkey, deboned; 1 tablespoon browning sauce (such as Gravy Master, Kitchen Bouquet); 1 tablespoon olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 (4- to 5-pound) duck, deboned; 1 (3- to 4-pound) chicken, deboned

This impressive triple-stuffed poultry roast, featuring a chicken within a duck within a turkey, creates a spectacular centerpiece for a holiday meal.

⭐ 4.1 (82 reviews) Prep: 60 minCook: 240 minTotal: 300 minYields: 14 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Southern American

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Instructions

Preheat the oven to 300 F.
Prepare three distinct stuffings: one with 2 1/4 cups bread stuffing, another with 1 1/2 cups cornbread stuffing, and a third combining 1/2 cup each of bread and cornbread stuffing with 1/2 cup cranberry sauce and 1/4 cup pecans.
Blend 2 ounces butter, 3 quartered garlic cloves, 6 fresh sage leaves, and 2 tablespoons fresh thyme leaves in a food processor until finely chopped.
Create a pocket under the turkey skin and evenly distribute the herb butter mixture.
Rub the turkey skin with 1 tablespoon browning sauce and 1 tablespoon olive oil, then season generously with salt and pepper.
With the deboned turkey skin-side down, season its cavity, then layer with bread stuffing.
Place the duck, skin-side down, on the bread stuffing, then spread cranberry nut stuffing over its cavity.
Position the chicken, skin-side down, on the cranberry nut stuffing, then spread cornbread stuffing over its cavity.
Skewer the chicken, duck, and turkey closed in succession.
Turn the turducken seam-side down, remove excess skewers, and place it in a heavy roaster.
Roast for 3 to 4 hours, or until the chicken stuffing reaches 165 F, basting hourly and tenting with foil if needed to prevent excessive browning.
Allow the turducken to rest for 30 minutes before carving cross-sectionally to display the layers.

Nutritional Info (per serving)

Calories: 1763 kcal

Carbohydrate: 19 g

Cholesterol: 690 mg

Fiber: 2 g

Protein: 175 g

Saturated Fat: 33 g

Sodium: 979 mg

Sugar: 4 g

Fat: 105 g

Unsaturated Fat: 0 g