Description
A traditional and indulgent Thanksgiving Turducken featuring a deboned turkey stuffed with layers of duck and chicken, accompanied by a flavorful cornbread and sausage stuffing infused with fresh herbs and cranberries. This impressive dish combines multiple poultry flavors for a festive centerpiece.
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
Stuffing and Broth
- 2 packages store bought cornbread
- 1 cup cranberries
- 1 gallon water
- 2 quarts store bought chicken broth
- 2.5 cups salt
Vegetables and Herbs
- 3 ribs celery
- 1 small onion
- 1 carrot
- 5 sage leaves
- 1 teaspoon fresh thyme
Others
- 1/2 stick butter
Instructions
- Prepare the Poultry: Debone the turkey, duck breasts, duck legs (removing skin and bones), chicken breasts, and thighs carefully to maintain their shapes. This is essential to allow layering and stuffing without bones.
- Make the Brine: In a large container, combine 1 gallon of water, 2 quarts of chicken broth, and 2.5 cups of salt. Submerge the turkey and other poultry pieces in the brine to season and tenderize for several hours or overnight.
- Prepare the Stuffing: Crumble the store-bought cornbread into a large mixing bowl. Sauté chopped celery, onion, and carrot in butter along with sausage until cooked through. Add sage leaves, fresh thyme, and cranberries to the mixture, then combine with the cornbread. Adjust seasoning as needed.
- Assemble the Turducken: Lay the deboned turkey flat, then layer the duck pieces on top, followed by the chicken pieces. Spread the prepared cornbread stuffing evenly between the layers. Carefully roll or fold the assembly, securing with kitchen twine to hold its shape.
- Cook the Turducken: Preheat oven to 325°F (163°C). Place the turducken in a large roasting pan. Roast uncovered for approximately 4 hours (240 minutes) or until the internal temperature reaches 165°F (74°C), basting occasionally with pan juices or butter to maintain moisture.
- Rest and Serve: Remove the turducken from the oven and let it rest for at least 20-30 minutes. This allows the juices to redistribute. Carefully slice to reveal the layers and serve warm.
Notes
- This Turducken features a homemade cornbread stuffing layered between deboned turkey, duck, and chicken for a rich and festive meal.
- Ensure proper deboning to maintain the structural integrity of the turducken during assembly and cooking.
- Plan ahead for brining overnight to enhance flavor and moisture.
- Use a meat thermometer to confirm doneness to avoid under or overcooking.
- Allow resting time after roasting for the best texture and juiciness.
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
