📝 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 partially deboned turkey. This show-stopping centerpiece features layers of savory cornbread dressing and spicy andouille sausage stuffing, creating a mosaic of rich flavors and textures. Perfect for a grand Thanksgiving feast, it represents the pinnacle of festive indulgence and Southern hospitality.
🥗 Ingredients
The Poultry
- 15-18 pounds Whole Turkey (thawed, neck and giblets removed)
- 5-6 pounds Whole Duck (fully deboned except for wings)
- 3-4 pounds Whole Chicken (fully deboned)
The Stuffings
- 6 cups Cornbread Stuffing (prepared and cooled)
- 1 pound Andouille Sausage (finely diced and browned)
- 3 cups Cajun Trinity (Onion, Celery, Bell Pepper) (finely sautéed)
Seasoning & Finish
- 1/2 cup Cajun Seasoning Rub (low sodium preferred)
- 1 cup Unsalted Butter (melted)
- 1 roll Kitchen Twine (for trussing)
👨🍳 Instructions
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1
Begin by deboning the birds. The turkey should have the breast bone and backbone removed, leaving the leg and wing bones intact for structure. The duck and chicken must be completely deboned, including legs and wings, to lay flat like a 'meat blanket'.
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2
Prepare your stuffings in advance. Mix the cornbread stuffing with half of the sautéed Trinity and the andouille sausage with the other half. Ensure both are completely chilled before assembly to maintain food safety.
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3
Lay the deboned turkey skin-side down on a large workspace. Rub the inside generously with Cajun seasoning and melted butter.
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4
Spread a 1-inch thick layer of the cornbread stuffing over the turkey, leaving a 2-inch border at the edges.
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5
Place the deboned duck skin-side down on top of the stuffing. Season the duck meat and spread a layer of the andouille stuffing over it.
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6
Place the deboned chicken skin-side down on top of the duck stuffing. Season the chicken and add a final thin layer of stuffing.
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7
Carefully bring the sides of the turkey together to close the 'package'. This may require an assistant to hold the birds while you sew the turkey back skin together using a heavy needle and kitchen twine.
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8
Tie the turkey legs together and tuck the wings under the body. Place the turducken breast-side up in a heavy roasting pan fitted with a rack.
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9
Preheat your oven to 225°F (107°C). A low and slow temperature is critical to ensure the heat penetrates all the way to the center of the chicken without drying out the turkey skin.
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10
Brush the exterior with the remaining melted butter and Cajun seasoning. Roast the turducken until an instant-read thermometer inserted into the very center (the chicken) reaches 165°F (74°C).
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11
This process will take approximately 7 to 8 hours. Baste every 2 hours with pan drippings to keep the skin moist.
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12
Once the internal temperature is reached, remove from the oven and let the roast rest for at least 45 to 60 minutes. This is vital; the juices need to redistribute or the roast will fall apart when sliced.
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13
To serve, remove the twine and slice the turducken crosswise through all three birds to reveal the beautiful internal layers.
💡 Chef's Tips
Always use a meat thermometer; with three types of poultry, guessing the doneness is dangerous. Ask your butcher to debone the birds for you if you aren't confident with a boning knife—it saves hours of prep. Ensure the stuffings are cold when assembling to prevent the meat from warming up during the long prep process. If the turkey skin isn't browning enough at 225°F, crank the heat to 400°F for the final 20 minutes of cooking. Use a very sharp carving knife or an electric knife to get clean, beautiful slices that show off the layers.
🍽️ Serving Suggestions
Serve with a rich Giblet Gravy made from the reserved turkey neck and duck trimmings. Pair with a crisp, acidic Riesling or a light Pinot Noir to cut through the richness of the duck fat. Side dishes like braised collard greens or honey-glazed carrots provide a nice earthy balance. A tart cranberry-orange relish is essential to brighten the savory, spicy Cajun notes.