What is a Turducken? It is a chicken put inside a duck that has in turn been put inside a turkey! (TURkey + DUCK + chicKEN). Each slice is left with chicken, duck and turkey with stuffing between each of the birds! A true Christmas delight!
Have the boneless turkey, duck and chicken ready (save the bones for the broth) before you start to assemble the turducken. Keep the birds refrigerated until you are ready to use them. Do not start preparing the turducken until you are ready to bake it to avoid contamination with the stuffing that we will add later between each layer of birds. (Note: assembling the turducken takes 1 hour and baking it takes 9-10 hours so you can plan ahead.)
Measures 2-1 / 4 cups of the? Bread stuffing? that you previously prepared and leave it in a container alone. Place the remaining 1/2 cup of the bread stuffing in another container and add 1/2 cup of the cornbread stuffing, along with the blueberry jam and all the chopped walnuts. Place the remaining 1-1 / 2 cups of your cornbread stuffing in another container. At the end you should have 3 containers with the 3 stuffings.
In the food processor, mix the butter, garlic, sage, and thyme until all the herbs are finely chopped.
Place the open turkey with the exposed skin facing up and insert your hand between the skin and the meat so that air pockets are created under the skin of the turkey without completely separating the skin from the meat. Spread all of the herb butter you made under the skin.
Leaving the turkey in the same position, now spread butter (new, without boiling) and olive oil to the skin of the turkey so that it achieves a perfect browning when baking.
Flip the turkey so that it is open and skin side down. Add salt and pepper to taste.
Preheat your oven to 225F (110C).
With the turkey exposed (skin side down), add the bread stuffing to its entire cavity and spread it out so that it is like a layer. Place the duck on top of the filling, skin side down.
Add the cranberry walnut filling that you made and spread it all over the duck so that it is like a second layer of filling. Lastly, place the chicken skin-side down as well and add the last layer of cornbread stuffing.
Starting with the chicken, bring the sides together from the outside to the inside so that it looks like a? Taco? and with the skewer cut, pass it through the skin above so that it stays together. Doing the same with the duck, join the sides from the outside to the inside and with another cut of skewers close it at the top. Finally, do this same step with the turkey.
Carefully flip the turducken so the skin is facing upward and remove the two skewer forks that you used to close the chicken and duck. Leave the trench that closes the turkey on.
Place the turducken on a baking sheet and attach a meat thermometer making sure the tip of the thermometer is right in the center of the turducken touching the chicken. Place aluminum foil on top of the turducken so that it looks like a? Tent? (don't close the edges, just lay the paper on top). This will help the skin brown but not too dark.
Put it in the oven and bake for 9-10 hours. The key to success is waiting for the thermometer that is touching the center of the turducken to read 165F (75C). Bathe it in its juices every 2 hours.
After baking, let the turducken rest for 30 minutes and it's ready to be eaten! Unlike normal turkey, cut the turducken crosswise so you can see the? Rings? of meat and filling in each slice. Bon Appetite!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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