x
Arseny

Arseny Lepiavka

ImagenReceta
1 Photos
x
Select File


Validate Cancel
1
Recipe of Turducken
Recipe

Turducken

11h
Half
3
Favorites
Collections
Glider
Super List
Upload a picture
To print
What is a Turducken? It is a chicken inside a duck that has 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!
Learn more about Arseny Lepiavka

Ingredients

12 portions
  • 4 tablespoons butter
  • 2 tablespoons fresh thyme
  • 6 leaves sage, cool
  • 1 to taste coarse salt
  • 3 cloves garlic, cut in four
  • 1 tablespoon olive oil
  • 3 metal skewers, type brochette swords
  • 1/2 cups cranberry sauce, (whole berry cranberry sauce)
  • 2 cups corn stuffing
  • 2 kilos duck, (boneless)
  • 1/4 cups walnut, chopped
  • 5 kilos Turkey, (boneless)
  • 2 3/4 cups Bread stuffing (savory bread stuffing)
  • 1 1/2 kilos chicken, (boneless)

Preparation

Have the turkey, the duck and the chicken already boned ready (keep the bones for the broth) before starting to assemble the turducken. Keep chilled birds until you are ready to use them. Do not start preparing the turducken until you are ready to bake it to avoid getting contaminated with the stuffing that we will add between each layer of birds. (Note: assembling the turducken takes 1 hour and baking it takes 9-10 hours for you to plan ahead).
It measures 2-1 / 4 cups of? Bread stuffing? that you previously prepared and leave it in a single container. Place the remaining 1/2 cup of bread stuffing in another bowl and add 1/2 cup of the cornbread stuffing, along with the cranberry jam and all the chopped nuts. Place the remaining 1-1 / 2 cups of your cornbread stuffing in another container. In 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 turkey open with the skin exposed upwards and insert your hand between the skin and the flesh so that air pockets are created under the skin of the turkey without completely separating the skin from the meat. Distribute all the butter with fine herbs that you prepared under the skin.
Leaving the turkey in the same position, now add butter (new, without herbs) and olive oil to the skin of the turkey so that it achieves perfect browning when baking.
Turn the turkey so that it is open and with the skin facing down. Add salt and pepper to taste.
Preheat your oven to 225F (110C).
With the turkey exposed (skin down), add the bread stuffing in its entire cavity and spread it so that it is like a layer. Place the duck on top of the stuffing with the skin facing down.
Add the cranberry and walnut stuffing you made and spread it all over the duck so that it is like a second layer of stuffing. Finally, place the chicken equally with the skin facing down and add the last layer of cornbread filling stuffing.
Starting with the chicken, join the sides from the outside in so that it looks like a type of taco? and with the brochette skewer pass it through the upper skin to hold it together. Doing the same with the duck, join the sides of the outside inwards and with another skewer of skewers, close it on the top. Finally, you have this same step with the turkey.
Very carefully, turn the turducken so that the skin is facing up and remove the two skewers of skewers you used to close the chicken and duck. The carving that closes the turkey leave it on.
Place the turducken on a baking tray and place a meat thermometer making sure the tip of the thermometer is right in the center of the turducken by touching the chicken. Place a piece of aluminum foil on top of the turducken so that it looks like a tent? (do not close the edges, simply place the paper on top). This will help to brown the skin but not too dark.
Put it in the oven and bake for 9-10 hours. The key to success is to wait for the thermometer that is touching the center of the turducken to dial 165F (75C). Bathe in your juices every 2 hours.
After baking it, let the turducken rest for 30 minutes and you are ready to delight! Unlike the normal turkey, cut the turducken transversely so you can see the? Hoops? of meat and stuffing in each slice. Bon Appetite!

PRESENTATION

- Accompany your Turducken with: a) Stufffing b) Apple Pure c) Christmas Manzanitas d) Papas gratinadas e) Asparagus with Parmesan (All recipes are in Kiwilimon)

TIPS

- Look in Kiwilimon for a gravy for your Turducken! There are some delicious!

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Cauliflower Mac and Cheese

1 Comments

Pasta and Cheese Cake

2 Comments

6 Donuts of Flavors

8 Comments
ADVERTISING
ADVERTISING
ADVERTISING