Description
A classic and indulgent Turducken recipe featuring a turkey stuffed with duck and chicken, layered with savory cornbread stuffing, sausage, and aromatic herbs. Perfect for a festive Thanksgiving feast, this dish combines multiple poultry flavors into one impressive centerpiece with a rich and flavorful stuffing.
Ingredients
Scale
Meats
- 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)
- 1 pound sausage
Broth & Brine
- 1 gallon water
- 2 quarts store bought chicken broth
- 2.5 cups salt (for brine)
Stuffing Ingredients
- 2 packages store bought cornbread
- 1/2 stick butter
- 3 ribs celery
- 1 small onion
- 1 carrot
- 5 sage leaves
- 1 teaspoon fresh thyme
- 1 cup cranberries
Instructions
- Prepare the brine and poultry: Dissolve 2.5 cups salt in 1 gallon of water to create a brine. Submerge the whole turkey in the brine and refrigerate for approximately 12-24 hours to season and tenderize the meat.
- Debone the poultry: Carefully remove the bones from the chicken breasts, chicken thighs, duck breasts, duck legs, and the turkey without tearing the meat to maintain whole flattened layers suitable for layering.
- Make the stuffing: In a pan, melt 1/2 stick butter and sauté chopped celery, onion, and carrot until tender. Stir in crumbled cornbread, chopped sage leaves, fresh thyme, cranberries, and cooked sausage. Mix well until combined and season to taste.
- Layer the turducken: Lay the boneless turkey flat on a clean surface. Next, layer the duck pieces evenly over the turkey, followed by the chicken pieces. Spread the cornbread stuffing evenly between each layer to add moisture and flavor.
- Roll and secure the turducken: Carefully roll the layered poultry and stuffing into a tight cylinder, starting from one end, tucking edges as you go. Use kitchen twine to truss the turducken securely to hold its shape during cooking.
- Roast the turducken: Preheat the oven to 325°F (163°C). Place the turducken on a roasting rack in a large roasting pan. Pour 2 quarts of store bought chicken broth into the pan to keep the environment moist. Cover loosely with foil and roast for approximately 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part.
- Rest and serve: Remove the turducken from the oven and let it rest covered for 20-30 minutes before slicing to allow the juices to redistribute. Slice into thick portions to showcase the layers of turkey, duck, chicken, and stuffing.
Notes
- This Turducken recipe offers a spectacular centerpiece with layers of homemade cornbread stuffing and multiple poultry flavors all in one.
- Ensure proper deboning to maintain the structural integrity of the poultry layers for easier rolling and cooking.
- Use a meat thermometer to accurately monitor the internal temperature for safe and perfect doneness.
- Resting the turducken after cooking is critical to keep it juicy and make slicing easier without shredding.
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
