You know, John Madden has been talking about this for years, but I always took it as….well, Madden talk. After looking this up though, I have decided that this is something that I need to try…and I think you should too. Nothing brings a family closer than Turkey, Duck, and Chicken all together on one dish, TURDUCKEN!!
In order to ensure the most healthy recipe, I grabbed some tips from Paula Deen
And speaking of Paula Deen, check the video below of her getting hit in the face by a flying ham! It happened yesterday here in Atlanta while she was working with Hosea Williams Feed The Hungry and it’s actually OK to laugh….I did.
Ingredients
Brine:
- 1 cup kosher salt
- 1 cup brown sugar
- 1 gallon water
- 18 to 21-pound turkey, skin intact and boned except for drumsticks
- House seasoning, recipe follows
- Cornbread Dressing, recipe follows
- 3 to 4-pound duck, boned
- 3 to 4-pound chicken, boned
- Paprika
Directions
To make the brine: Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.
Preheat roaster to 500 degrees F.
Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.
Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher’s twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.
Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.
Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.
Cook’s Notes: If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees F. Try to keep the flare-ups from the fire to a minimum.
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Hi everybody, it’s Thanksgiving Day! I’m happy with my extra day off, and I am planning to doing something fun that’ll probably involve a bike ride and seeing something new in New Castle I haven’t seen yet.
You write something new at Thanksgiving?