It started with a comment from my supervisor while we were discussing Thanksgiving plans, “I’ve always wanted to try one of those things, a turducken is what I think they call it.” Then, I mentioned it to Anthony, “Have you ever heard of a turducken?” “A what?!” he replied, already intrigued by the name. After that, there was 2 solid hours of Wikipedia reading and YouTube video watching and we had decided that this would be The Year of the Turducken.
With lots of pictures and videos, here’s what we did for our Christmas dinner:
Prep the stuffing. Since we needed the stuffing ready for when we pieced together the poultry, I went ahead and prepped the stuffing early in the day Christmas eve. I used this recipe since I can’t have white wheat or traditional sausage on my diet. Here’s everything that went in to it, minus the stock and salt and pepper:
A short video of me introducing the stuffing ingredients:
Anywho, I got the sausage browned, the onions, apples, and onion cooked, the bread dried in the oven and Anthony chopped and muddled the sage, parsley, and thyme. Here’s what that looked like:
The finished stuffing:
Prep the duck. Some turduckens are organized with a chicken inside a duck inside a turkey but ours was organized duck inside a chicken inside a turkey since that’s what we’d read was recommended for “beginners”. It has to do with the fact that the duck is finished at a lower temp than the chicken and turkey so it’s a little easier to get an even cooking from all the poultry and, if you’re not a seasoned butcher, if you mess up on prepping the duck then you can just use the duck breasts and spare meat as the inner layer without messing up the presentation.
As you can see, our chicken was on the big side. And this is when we realized that this would be a HUGE turducken.
And so it begins:
A timelapse of the process:
The duck completed (hurray!):
After we shot this video, Anthony removed the skin and we kept the meat in a separate bowl.
Prepare the chicken . Now that Anthony had some experience with de-boning a bird, he got to work on the chicken. This time, we kept the skin on.
Prepare the Turkey . The turkey required a bit more precision since it’s VITAL that you don’t cut through the skin. We took a few pictures of the turkey…. and realized that this was a HUGE turkey!
Here’s the timelapse (I helped consult a little in this one. I’m the one in the Shakespeare shirt):
Stuff the turkey … turning it into a turducken!
This is the “fun” part. We got to layer the stuffing and meat in a semi-organized fashion. You do this before stitching it up. We didn’t video any of this, but we did take pictures of each layer.
Layer 1: Turkey – We sliced the breasts lengthwise and the thighs to provide more crevices for stuffing because I LOVE stuffing.
Layer 2: Chicken – we set the chicken on top of the stuffed turkey and then stuffed the chicken.
Layer 3: Duck – We set the duck breasts and meat on top of the stuffed chicken and then stuffed all around the duck.
Layer 4: MORE stuffing!!!!
Behold the giant mass of stuffing and poultry!
Sew up the turducken. We took that giant mass of meat and stuffing and wrapped it up, stitching it with butcher string and metal laces to create the look of the turducken.
It looks like a turkey, but it’s filled with solid meat and dressing. Very, very sneaky.
Confession: the stitching job wasn’t the greatest and we might have layer too much stuffing in. You can see from this shot that our poor turkey couldn’t handle all the stress and bits came out the back.
Season the turducken. After it sat for many hours in the fridge, I seasoned it with olive oil, sage, thyme, lemon, paprika, salt, and pepper before covering it with some foil and putting it in the oven.
Bake the turducken. I baked the turducken covered at 225* for 7 hours and then for 4 more hours uncovered. We had a 25 lb. turducken and guesstimated based on several searches I’d done about approximate times.
I woke up to a bit of a fiasco when we realized that the roasting pan we used was waaaaaay too shallow for the dish and it had been dripping over the edge of the roaster, out of the oven, and onto the floor for hours. I didn’t take pictures of any of that since I didn’t think anyone but me would appreciate photos of my husband scrubbing the turducken juices off the floor.
Afterwards, we let the turducken sit for another hour covered, allowing the parts to meld before cutting. This part was crucial and we’re glad we didn’t skimp on it.
Transfer to serving dish and enjoy!
Bask in the glory of that beautiful creation!
Here’s our video of our first slice:
A few final notes:
– It was a tasy dish and worth the effort. It made SO MUCH food that I’m sure we’ll be eating turducken for the next week and I’m still going to freeze some.
– The turkey was a bit dry, so we’re definitely going to cook it for less time next time around and we’re going to pay closer attention to the meat thermometer readings to help prevent this.
– Since we had to use turkey sausage and fresh herbs instead of pork sausage like usual, the stuffing was less flavorful that we like it. Next time, we’re going to salt each layer, and try a different stuffing recipe. It was still good, just not as great as we want it. That said, the seasoning on the top as on point.
– Definitely use a deeper roasting pan! The mess we had to clean up was no fun and could have been easily remedied with a deeper pan.
– We might go with a small turkey and chicken next time. I don’t think we were thinking about cook time and quantity when we bought the turkey, in fact, I’m pretty sure we bought the turkey for something and just had it in our freezer. Next time, we’ll be more purposeful about the size of the bird.
All-in-all, it was a great experience that we enjoyed. making the turducken together was fun and getting to enjoy the fruit of our labor on Christmas was worth the effort and waiting. We will definitely do it again and hope to involve our kids a bit more as they get older.
Because, seriously… look at how awesome this is: