Turducken Delight

Ingredients

• 1 whole turkey, deboned (4 kg / 9 lbs) 1 whole turkey, deboned (4 kg / 9 lbs)
• 1 whole duck, deboned (2 kg / 4.5 lbs) 1 whole duck, deboned (2 kg / 4.5 lbs)
• 1 whole chicken, deboned (1 kg / 2.2 lbs) 1 whole chicken, deboned (1 kg / 2.2 lbs)
• For the stuffing: For the stuffing:
• 2 cups (470 ml) breadcrumbs 2 cups (470 ml) breadcrumbs
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons fresh sage, chopped 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the breadcrumbs, chicken broth, onion, garlic, sage, thyme, rosemary, salt, and pepper. Mix well until the stuffing is moist.
3. 3.
   Lay the deboned turkey flat on a clean surface, skin-side down. Spread a layer of stuffing evenly over the turkey.
4. 4.
   Place the deboned duck on top of the turkey and spread another layer of stuffing over it.
5. 5.
   Finally, place the deboned chicken on top of the duck and spread the remaining stuffing over it.
6. 6.
   Carefully roll the layered meats into a tight cylinder and secure with kitchen twine.
7. 7.
   Place the Turducken on a roasting rack in a large roasting pan. Cover with foil and roast for 4 hours.
8. 8.
   Remove the foil and continue roasting for an additional 1 hour, or until the internal temperature reaches 75°C (165°F).
9. 9.
   Once cooked, let the Turducken rest for 20 minutes before carving. Serve slices of this magnificent creation and enjoy!

Treat your ingredients with care...

• Turkey — Ensure the turkey is properly deboned to make the rolling process easier.
• Duck — Use a sharp knife to carefully remove the bones from the duck, keeping the skin intact.
• Chicken — Debone the chicken while keeping the skin as intact as possible to maintain moisture.

Tips & Tricks

• To ensure even cooking, use a meat thermometer to check the internal temperature of the Turducken.
• Baste the Turducken with its own juices every hour to keep it moist and flavorful.
• Experiment with different stuffing variations, such as adding dried fruits or nuts for extra texture and taste.
• If you prefer a crispier skin, remove the foil during the last 30 minutes of cooking.
• Leftover Turducken makes delicious sandwiches or can be used in salads or casseroles.

Serving advice

Serve slices of Turducken on a platter, garnished with fresh herbs. Accompany it with cranberry sauce, gravy, and a side of roasted vegetables for a complete and satisfying meal.

Presentation advice

Present the Turducken as the centerpiece of your dining table, showcasing its golden and crispy skin. Surround it with seasonal fruits and vegetables for an inviting and festive display.