Turducken

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)
turducken 1 (1 of 1)

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!

Turducken (1 of 1)

 

 

DPP_247

 

turn over so it is breast side up and roast in a 160 C oven

turducken 3 (1 of 1)

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 165 f then it is ok!

I would recommend putting the turducken in a 160 f 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 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 before serving if needed.

 

 

cooked turducken (1 of 1).jpg

 

 

cut in half and slice to serve.

IMG_5957.JPG

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!

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Author: Eloise Emmett

I am a Tasmanian food photographer and food stylist. I am mostly interested in food and travel photography but I enjoy all photography. I am also a qualified and experienced chef with over twenty years experience working in commercial kitchens mostly in Tasmania, I love cooking with Tasmania's amazing produce! For 7 years I was the owner and chef of my own restaurant “The Mussel Boys” on The Tasman Peninsula. I am currently enjoying being a mum to my two young girls and a baby boy, working on this website and as a recipe developer, stylist and photographer for other websites and leading Australian Brands. In 2015 I self published my first cookbook The Real Food for Kids Cookbook, purchase the book or the e-book from this site. My second book Seafood Everyday was launched on the 26th November 2016, and Seafood Everyday recently won TWO national awards at The Gourmand World Cookbook awards Best Woman Chef Cookbook and Best Fish and Seafood Book, It has been short listed for both awards for the Best in the world to be announced in May!! I am currently creating a Hard cover, full colour cookbook The Tasmanian Pantry, this book will be available in December 2017. Friends, family members and customers from the restaurants I have worked in always ask me for my recipes so I started this website I figured that if I have put in all the time and the effort of writing, re-testing and photographing the recipe- I may as well post it somewhere so others can enjoy the recipes too!! So please, If you like the recipe please share it so others can find and enjoy the recipe too!

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