Turducken
The name Turducken is defined as a turkey (Tur), that is first de-boned, then stuffed with a de-boned duck (Duc) and finally a de-boned chicken (ken). To add to the layering effect of this culinary creation, three different stuffings are placed, between each bird, then the turkey is tied back together, creating a what looks like whole turkey.
This version of turducken replaces the classic chicken with a pheasant, yet any type of game bird can be substituted; just organize them from sized bird largest to the smallest. The de-boning process is the biggest advantage of this dool worthy centerpiece, as there aren’t any bones to carve around, leaving slices of 3 meats divided by three stuffings. Below, in the recipe, I share a step by step photo tutorial on how to de-boned each bird, followed by how to assemble the final turducken.
I dove into my Beer Cuisine playbook to, create three different and unique 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 or two in advance, cooking overnight, freeing up the oven space for any kitchen with only one oven. Making the turducken in advance other benefit is bones, lots of poultry bones. These bones will make a delicious and wonderful Turkey | Duck | Pheasant or Chicken stock, that can be used for the stuffing and | or gravy. Learn how to make the best stock here.
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.
Turducken Special Cooking 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
- 1 each turkey, whole about 18–22 pounds
- 3/4 cup butter, unsalted at room temperature
- 1 recipe Pork and Caramelized Leek Stuffing Click here for recipe
- 1 each duck, whole about 5 pounds
- 1 recipe Purple Rice and Dried Cherry Stuffing Click here for recipe
- 1 each pheasant, whole about 3 pounds
- 1 recipe Ciabatta Stuffing with Mixed Herbs and ESB Click here for recipe
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1 each
roasting pan and rack such as All-Clad Stainless Steel Large Roti Combo with Rack and Turkey Lifters
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1 each
probe thermometer suh as ChefAlarm by ThermoWorks
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kitchen twine such as eBoot Kitchen Cooking Twine String, 100 Meter (Red)
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skewers or a trussing kit such as Regency Turkey Lacers for Trussing Turkey, 4.5 inches Steel ,set of 6
- butter, unsalted
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Now, using a long piece of kitchen twine, weave between the skewers like shoelaces, pulling the skin together and sealing the bird.
- Tie it off to secure the bird closed.
- 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.
- 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 8 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.
More Beer Brined Turkey Recipes and Cooking Techniques:
Alternative Beer Brined Turkey Recipes:
