Description
A classic and indulgent Thanksgiving centerpiece, Turducken is a unique combination of turkey, duck, and chicken, layered with flavorful cornbread stuffing and sausage, then slow-roasted to perfection. This recipe offers a detailed, approachable guide to assembling and cooking this impressive multi-bird dish.
Ingredients
Scale
Poultry
- 16 pound turkey
- 2 boneless skinless chicken breasts
- 2 boneless skinless chicken thighs
- 2 boneless skinless duck breasts
- 2 boneless skinless duck legs (skin and bones removed)
Brine
- 1 gallon water
- 2 quarts store-bought chicken broth
- 2.5 cups salt
Stuffing and Seasonings
- 1 pound sausage
- 1/2 stick butter
- 3 ribs celery
- 1 small onion
- 1 carrot
- 5 sage leaves
- 1 teaspoon fresh thyme
- 2 packages store-bought cornbread
- 1 cup cranberries
Instructions
- Prepare the Brine: Combine 1 gallon of water, 2 quarts of chicken broth, and 2.5 cups of salt in a large container. Submerge the turkey in the brine and refrigerate for 12 to 24 hours to ensure the meat is adequately seasoned and moist.
- Prepare the Poultry: Remove the skin and bones from the duck legs and ensure all poultry pieces are boneless and skinless as specified. This helps in easier layering and uniform cooking.
- Make the Cornbread Stuffing: Sauté the sausage in butter along with diced celery, onion, carrot, sage leaves, and fresh thyme until fragrant and cooked through. Mix this with crumbled store-bought cornbread and cranberries to create the stuffing.
- Layer the Turducken: Lay the turkey flat, then layer the duck pieces, followed by the chicken breasts and thighs. Spread the cornbread stuffing between each layer to create a flavorful filling between the different types of poultry.
- Roll and Secure: Carefully roll the layered meats and stuffing into a tight bundle, securing with kitchen twine or skewers to maintain shape during cooking.
- Cook the Turducken: Preheat the oven to 325°F (163°C). Place the turducken in a roasting pan and cook for approximately 4 hours (240 minutes), or until the internal temperature reaches 165°F (74°C) in the center of the thickest part.
- Rest and Serve: Allow the turducken to rest for 20 minutes after roasting to let the juices redistribute. Slice carefully to reveal the colorful layers and serve.
Notes
- This recipe requires advanced preparation due to the brining and assembly steps.
- Removing bones and skin from the duck legs may require some butchering skill.
- Use a meat thermometer to ensure thorough cooking and food safety.
- Resting the cooked turducken is crucial for moist, tender slices.
- The cornbread stuffing adds moisture and flavor contrast between the layers of poultry.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 1 g
- Sodium: 15163 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 100 g
- Cholesterol: 323 mg
