The Turducken will need to cook for 12 or 13 hours at 190 degrees F,
so begin preparation well in advance.
1 (20 to 25 pound) whole turkey
1 (4 to 5 pound) whole duckling
1 (3 to 4 pound) whole chicken
Corn bread dressing
Place the cleaned turkey, breast side down, on a flat surface. Cut
through the skin along the length of the spine. Using the tip of a
knife and starting from neck end, gently separate meat from rib cage
on one side. Toward neck end, cut through meat to expose shoulder
blade; cut meat away from and around the bone, severing bone at the
joint to remove shoulder blade. Disjoint wing between second and
third joints. Leave the wing bones and keep the wing attached to the
Continue separating meat from frame, heading toward the thighbone
and being careful to keep the "oyster" (pocket of meat on back)
attached to skin, rather than leaving with bone. Cut through
ball-and-socket joint to release thighbone from carcass (bird will
be open on one side, exposing bones left to deal with). Keep the leg
attached to the meat.
Repeat boning procedure on the other side of the bird. Carefully
remove carcass and reserve for making stock. You should end up with
a flat boneless (except for wings and legs) turkey with the skin
intact in one large piece. Cover the boned turkey and set aside (or
Repeat the process on the duckling and chicken, but cut off the
first two joints of wings, and debone both stumps of wings and leg
drumsticks (cut through flesh at thinnest point and trim around
these bones with a knife until they can be removed). Trim excess
skin and fat from necks of birds. If it is your first time deboning
a fowl, it is advisable to practice first on the chicken rather than
the turkey. Both the chicken and duck will be stuffed inside the
turkey and need not be kept "perfectly" intact. Make stock from the
Prepare Seasoning Mix and set aside.
3 tablespoons salt
1 to 2 tablespoons paprika
1 to 2 tablespoons garlic powder
1 to 2 tablespoons pepper
1 to 2 teaspoons dried thyme
Prepare Sausage Stuffing.
3 cups onions, diced
1 1/2 cups celery, diced
2 pounds spicy Italian sausage
3 tablespoons paprika
3 tablespoons minced garlic
3 cups chicken stock
2 cups toasted bread crumbs
Melt butter in large skillet over high heat. Add onions and celery.
Sauté until onions are dark brown but not burned, about 10 to 12
minutes. Add sausage to the skillet and cook about 5 minutes or
until the meat is browned, stirring frequently. Add paprika and
minced garlic and cook about 3 minutes over medium heat, stirring
occasionally. Stir in chicken stock and bring to simmer. Continue
cooking until water evaporates and oil rises to top, about 10
Stir in toasted bread crumbs and mix well. Add more bread crumbs if
mixture is too moist.
Prepare a similar amount of another stuffing such as corn bread
At least 13 to 14 hours before dinner, assemble the Turducken.
Spread the turkey, skin down, on flat surface, exposing as much meat
as possible. Rub 3 tablespoons of seasoning mix evenly on meat.
Spread sausage stuffing over the turkey in an even layer
approximately 3/4 inch thick.
Place duck, skin down, on top of stuffing. Season exposed duck meat
with about 1 tablespoon of seasoning mix. Spread corn bread stuffing
in an even layer (about 1/2 inch thick) over the duck.
Arrange the chicken, skin down, evenly on top of corn bread
stuffing. Season chicken meat with seasoning mix. Spread remainder
of sausage and/or corn bread stuffing on top of chicken.
With another person's help, carefully lift the sides of the layered
birds, folding the sides of the turkey together. Have a helper hold
the bird while sewing the opening down the back of the turkey
together using cotton thread. The bird may not close perfectly, and
a strip of cheese cloth can be used to help close the "crack" in the
back of the turkey so stuffing will not leak out when the bird is
Since the Turducken has no skeleton, it must be trussed up or it may
fall apart in cooking. Tie cotton string around the bird, widthwise,
every inch or so along the bird's length. Turn the bird over and
place in a roasting rack inside a large roasting pan so it is
oriented breast side up and looks like a "normal" turkey. Tie the
legs together just above the tip bones.
Preheat oven to exactly 190 degrees F. Temperature control is
critical since the Turducken is so massive that it has to be cooked
very slowly at a low temperature. Using an oven thermometer is
Place the bird in the center of the oven and bake until a meat
thermometer inserted through to center reads 165 degrees F, about 12
to 13 hours. There will be no need to baste, but accumulated
drippings will have to be removed from the pan every few hours so
that the lower portion does not deep fry in the hot oil. Remove the
Turducken from the oven and let cool in the pan for an hour before
serving. Make gravy using your favorite recipe.
To serve, cut bird in half lengthwise. Carve crosswise so each slice
reveals all 3 meats and dressings.
Will make 15 to 25 servings.