The Turducken has become a bit of a tradition in our family. A turkey with a boned duck and chicken inside, I ditched the quail (100 gram) from previous turduckenails as I didn’t want to go overboard with protein for the Christmas table.
We talked had talked about this for years and when I finally made the turducken it really is awesome!! its not just all about the excessiveness of meat inside meat, inside meat although clearly that it really cool. The duck in the middle of the turkey and the chickens actual purpose is for the fat to render down through the other meats as they cook to keep all the meat moist. So if you are actually using a free range unprocessed (not pumped full of chemicals and whatever else crap to keep them juicy) turkey, duck and chicken then the end result is amazing!
1 whole turkey (4.1 kg)
1 duck (1.6 kg)
1 small chicken (1 kg)
First step is to bone out all the birds. but leave the wings and legbone in the turkey to maintain the shape when roasting.
Boning poultry is easy and gets better with practice so if you were planning on making one of these turduckens for Christmas, and you have not boned out poultry before, you could practice boning out some chickens in the months leading up to Christmas. This is a more economical way to purchase chicken meat anyway and you have a carcess left to make a lovely stock for a soup, ( have you seen the price of chicken necks and bones lately??!! thanks paleo fad! not sure why you would need to cook a stock for 40 hrs either?) Or ask your butcher to bone the birds out for you.
to bone out the bird have the bird breast side down on the chopping board, cut the skin of the bird along the backbone, and carefully cut down each side of the carcass with out piercing the skin and removing as much meat as possible from the bones.
To make the stuffing
1/2 loaf bread
1 small onion
About 2 tablespoons of each fresh herb : sage,tarragon, thyme, parsley
1 tablespoon butter
salt and pepper
Grate the bread into breadcrumbs, finely chop onion and herbs and mix alltogether. or put the bread, peeled onion, herbs and butter in the thermomix and blend speed6/40 seconds.
put the turkey skin side down on the board then lay the duck on the turkey and then the chook on the duck, put a strip of stuffing in the chook and then wrap the duck around athe chicken and finally the turkey around the duck and sew or tie up. Unfortunatly I didn’t have any cooking twine so I sewed it up with a few bamboo skewers and that did a pretty good job, for the third ( or is it four) years I’ve forgotten to buy the bloody string!
turn over so it is breast side up and roast in a 160 C oven
the cooking times is going to vary hugely: size of birds, your ovens, stuffing -if you layer the stuffing between the birds (like I did the first year) that will slow down the movement of the hot fat and so slow down the cooking time. Your Best bet is to use a meat thermometer in the fattest part of the bird nowhere near a bone to test when it is cooked. 165 is cooked, when you find a 165 spot check a few more spots like the thigh and under the wing to make sure they are all over 165, all the germs are killed at 165 so leave it to rest. It may freak you out a little , especially if you have a (or many) pregnant persons at the meal, at 165 F (75 c) you may get very slight pinkish (but not red or even pink really) juice running out tempting you to put the bird back into the oven for to cook longer and dry the hell out of it! It will continue cooking while it is resting so as long as you trust your thermometer and the internal of the bird is over 75 C then it is ok!
I would recommend putting the turducken in a 160 C oven 4 hours before you want actually be sitting down to eat it. If you end up with mega fatty birds and all the fat heats up and cooks the birds really quickly in a hot 160 C oven in 2 hours, then you can always pull it out to rest, and put it back in a hot oven to heat it back up for the last 20 minutes before serving so the internal temp is back to 165 F before serving if needed.
cut in half and slice to serve.
to make the pan gravy: leave 2 tablespoon fat in the roasting pan that you have removed the turkey from add 3 tablespoons of flour and cook over low heat for 3 minutesthen add 600 ml chicken or turkey stock, 1 tablespoon chutney, teaspoon Worcestershire sauce and salt and pepper to taste and cook until boiling and simmer for a few minutes and season with salt and pepper and strain.
thermomix gravy. Put 2 tablespoons fat from turkey tray in TM bowl with 2 tablespoons flour cook: 100/ 3 minutes/ speed 2. add 600 ml turkey stock, 1 tablespoon chutney, teaspoon Worcestershire sauce /salt and pepper, cook 100C/ 15 minutes/ speed 3
Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!