Turducken

Turducken

The name “turducken” comes from a turkey stuffed with a duck and a chicken. This version replaces the chicken with a pheasant, but any type of game bird can be substituted; just organize them from largest to smallest.  Each bird is deboned, which I share how to do this in a step by step photo guide, creating 3 boneless birds.

 

I dove into my Beer Cuisine playbook to, create three different stuffings, one for each bird type, that enhance the flavors for that birds meat flavor.  The final product, is a six layered boneless turkey (all assembled it looks like a turkey) that can be easily sliced and create a wow factor at the table!

 

This turkey can also be prepared a day in advance, cooking overnight, freeing up the oven space for any kitchen with only one oven.

 

I suggest serving this Turducken with my Cranberry Reserve Chutney, giving a touch of tart and a touch of sweet with additional dried fruits to round out this turkey condiments essence with all melange of flavors that are created.

 

Special Equipment:

1        each             Thermapen Cooking Thermometer

   and | or

1        each             ChefAlarm by ThermoWorks

1        each             All-Clad Stainless Steel Large Roti Combo with Rack and Turkey Lifters

 

Check out my Thanksgiving Feast for more ideas, recipes and suggestions.

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2008 | Issue #22

Turducken
Turducken
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This dish teaches you how to debone a turkey, duck and chicken, making three different stuffings, and layering them together to create a turducken.
Servings Prep Time
16 guests 2 hour
Cook Time
10 hour
Servings Prep Time
16 guests 2 hour
Cook Time
10 hour
Turducken
Turducken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This dish teaches you how to debone a turkey, duck and chicken, making three different stuffings, and layering them together to create a turducken.
Servings Prep Time
16 guests 2 hour
Cook Time
10 hour
Servings Prep Time
16 guests 2 hour
Cook Time
10 hour
Ingredients
Servings: guests
Units:
Instructions
  • Begin this recipe by preparing all three stuffing recipes separately. Make sure they are all cool, then wrap them in plastic wrap and refrigerate till ready to use.
  • Next, debone the turkey, duck and pheasant following the Anatomy of a Bird directions. Once complete, the stuffing of the turducken can begin.
    Turducken
  • Turducken
  • Turducken
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  • Turducken
  • Start with the turkey skin-side down and arranged so that the breast meat is on top and the thigh meat is closest to you. Season the meat with salt and pepper, dotting the entire surface with 1/4 cup of butter.
    Ciabatta Stuffing
  • Cover the turkey with a 1-inch thick layer of the pork and caramelized leek stuffing, leaving a half-inch border at the edge of the meat. Next, lay the deboned duck atop the stuffing, in the same orientation as the turkey.
    Turducken
  • Season with salt and pepper, dotting the surface with 1/4 cup of butter. Top the duck with a 1-inch layer of purple rice stuffing, again leaving a half-inch border around the meat.
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  • Finally, place the pheasant centered on the duck and turkey. Season as before and dot with remaining butter. Add a layer of ciabatta stuffing, again leaving a border.
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  • Next, along the spine cut of the turkey, place metal or wooden toothpick-size skewers every inch or so, piercing each side of the meat, about one inch from the cut. This is where a second set of hands will become very handy! Slide one hand under the left and the other hand under the right side of the turkey, bringing the turkey back together. The second person can help curl the meat together, keeping each layer from falling apart.
    Turducken
  • Now, using a long piece of kitchen twine, weave between the skewers like shoelaces, pulling the skin together and sealing the bird.
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  • Tie it off to secure the bird closed.
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  • Carefully roll the turducken onto its back. Using both sets of hands, carefully place the stuffed turkey onto a roasting rack in a roasting pan. Mold the stuffed turkey to look as much like a regular turkey as possible by folding the wings underneath the breasts and crossing the legs. Rub the skin with butter and season with salt and pepper, and sprinkle any leftover herbs from the stuffings.
    Turducken
  • Preheat the oven to 225°F | 107°C. Place the turducken in the center of the oven on convention roast (if available). Insert a thermometer probe into the very center of the stuffing. Plug into a thermometer/timer and set the temperature to 165°F | 74°C. The turducken will cook between eight8 to 10 hours depending on how accurate the oven is and the combined size of the birds. Remove from the oven and let rest for 30 – 45 minutes before serving. Cover with aluminum foil as it rests to keep warm. Save drippings to make a roux for a gravy base.
  • To carve, since all the bones have been removed, cut across the breasts, as you would a roast. Serve a slice to each guest.
    Turducken
Sean Paxton

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