Turducken

The John Madden classic. But it’s more than just a gimmick. This has become a holiday tradition for us, mostly because even just the turkey comes out more moist and flavorful than cooking it on its own, not to mention the chicken and duck that also come out unbelievable. It does take some prep time and some knife skills, but it is well worth it. If you’d like to brine overnight once assembled, any turkey brine recipe will work, and we’ve had good success with that as well.

1 Whole Turkey
1 Whole Chicken (or 2 breasts and 2 legs)
1 Whole Duck (or 2 breasts and 2 legs)
1 Stick of Butter
3 Apples (cut into wedges)
3 Oranges (cut into wedges)
3 Onions (cut into wedges)
12 Cloves of Garlic
Garlic Powder
Salt/Pepper
Turkey Truss Kit

STEP 1:
Debone the turkey. Lay the turkey breast side down. Cut down one side of the spine, between the skin and the rib cage. Separate the wing and leg joints when you come to them, and continue closely along the rib cage to the breast plate. Carefully cut between the breast bone and the skin of the turkey, alternating sides, being careful not to cut through the skin, until you can remove the rib cage/spine. Discard or save for stock.

STEP 2:
If purchased whole, break down the duck and chicken into breasts and legs, removing skin from breasts but not legs. Save duck skin to render duck fat.

STEP 3:
Spread the turkey open, breast side down, cut side up. Season cut side with salt/papper/garlic powder and pads of butter.

STEP 4:
Butterfly the chicken breasts and layer them onto the turkey. Repeat seasonings and butter.

STEP 5:
Layer duck breasts on top of the chicken, and repeat seasonings/butter.

STEP 6:
Layer one apple, onion, orange and a few garlic cloves on top of duck.

STEP 7:
Fold the turkey back together, and truss along the “spine”.

STEP 8:
Stuff with more apples/oranges/onions/garlic until the turkey is filled out and plump. Flip it over so breast side is up, and move to a roasting pan. Tie turkey legs together, and tuck wings underneath the turkey.

STEP 9 (optional):
Using toothpicks, attach the duck and chicken leg quarters to each side of the turducken.

STEP 10:
Season the outside of the turducken, and bake for about 15 minutes per pound at 325. Turducken is done once the thickest part of the turkey thigh has reached 150, and has held there for at least 5 minutes.