📝 About This Recipe
A legendary feat of culinary engineering, the Turducken is a deboned chicken stuffed inside a deboned duck, which is then nestled inside a massive deboned turkey. Originating from the heart of Louisiana, this triple-threat roast offers a symphony of textures and flavors, from the rich duck fat to the lean turkey breast. Every slice reveals beautiful concentric layers of poultry separated by a spicy, aromatic cornbread and sausage dressing, making it the undisputed king of holiday centerpieces.
🥗 Ingredients
The Poultry
- 15-18 pounds Whole Turkey (deboned except for wings and drumsticks)
- 5-6 pounds Whole Duck (completely deboned)
- 3-4 pounds Whole Chicken (completely deboned)
Cajun Cornbread Stuffing
- 8 cups Cornbread (crumbled, preferably day-old)
- 1 pound Andouille Sausage (finely diced)
- 2 cups Yellow Onion (finely chopped)
- 1 cup Celery (finely chopped)
- 1 cup Green Bell Pepper (finely chopped)
- 2 cups Chicken Stock (unsalted)
- 1/2 cup Butter (unsalted)
Rub and Seasoning
- 4 tablespoons Cajun Seasoning (low sodium preferred)
- 2 tablespoons Kosher Salt (adjust based on seasoning saltiness)
- 1 tablespoon Black Pepper (freshly ground)
- 1 tablespoon Garlic Powder
- 1/4 cup Olive Oil (for coating the skin)
👨🍳 Instructions
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1
Prepare the stuffing: In a large skillet over medium heat, melt the butter and sauté the onion, celery, and bell pepper (the 'Holy Trinity') until soft. Add the diced Andouille sausage and cook for another 5 minutes.
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2
In a large mixing bowl, combine the crumbled cornbread with the sautéed vegetables and sausage. Gradually add chicken stock until the mixture is moist but not soggy. Season with 1 tablespoon of Cajun seasoning and set aside to cool completely.
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3
Debone the birds: If not already done by a butcher, carefully debone the chicken and duck, removing all bones except for the very tips of the wings. For the turkey, remove the carcass but leave the drumstick and wing bones intact to maintain the bird's shape.
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4
Mix the dry rub: Combine the remaining Cajun seasoning, salt, pepper, and garlic powder in a small bowl.
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5
Lay the deboned turkey skin-side down on a flat, clean surface. Sprinkle the meat generously with the dry rub and spread a thin, even layer of the cooled cornbread stuffing over the meat.
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6
Place the deboned duck skin-side down on top of the turkey stuffing. Season the duck meat with the rub and spread another layer of stuffing.
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7
Place the deboned chicken skin-side down on top of the duck stuffing. Season with the rub and add a final layer of stuffing in the center of the chicken.
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8
The Assembly: Carefully bring the two sides of the turkey together, enclosing the duck and chicken. Use heavy-duty kitchen twine and a trussing needle to sew the turkey closed, starting from the neck and working down to the tail.
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9
Tie the turkey legs together with twine and tuck the wings under the body. Rub the entire exterior of the turkey with olive oil and the remaining seasoning rub.
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10
Place the Turducken on a rack set inside a heavy roasting pan. Insert a meat thermometer into the very center of the stuffing (this is the most critical part).
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11
Preheat your oven to 225°F (107°C). This 'low and slow' method is essential for ensuring the center cooks through without drying out the outer turkey layers.
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12
Roast the Turducken until the internal temperature of the center stuffing reaches 165°F (74°C). This typically takes 6 to 7 hours depending on the total weight.
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13
Once the internal temperature is reached, remove the pan from the oven. Tent loosely with foil and let the bird rest for at least 45-60 minutes. This is vital for the juices to redistribute and for the layers to 'set' for clean slicing.
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14
To serve, remove the twine and slice the Turducken in half lengthwise, then cut crosswise into thick slices to showcase the beautiful layers of meat and stuffing.
💡 Chef's Tips
Ask your butcher to debone the birds for you; it saves over an hour of prep and ensures the skins remain intact. Always use a meat thermometer; with three types of meat and stuffing, you cannot guess the doneness visually. Make sure the stuffing is completely cooled before assembly to prevent bacterial growth. If the turkey skin isn't as brown as you'd like after reaching 160°F, turn the oven up to 400°F for the last 10-15 minutes. Save the pan drippings! The combination of turkey, duck, and chicken fat makes the best gravy you will ever taste.
🍽️ Serving Suggestions
Serve with a rich Giblet Gravy made from the reserved pan drippings. Pair with a side of Cranberry-Satsuma relish to cut through the richness of the duck. Slow-cooked Southern Collard Greens with smoked turkey make an excellent earthy accompaniment. A crisp, dry Riesling or a light Pinot Noir balances the spicy Cajun flavors perfectly. For dessert, a classic Sweet Potato Pie or Pecan Pralines rounds out the Louisiana theme.