The Legendary Turducken
The Legendary Turducken
Get this quick and easy turducken recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 40 minutes
  • Cooking Time 5 hours
  • Yield 1 serving
As seen on Chuck's Day Off
Ingredients
  • For the Cornbread:
  • 1½ cups warm (110 to 115?F) water
  • 1 tablespoon sugar
  • 2 teaspoons active dry yeast
  • 1 tablespoon kosher salt
  • 2 cups flour
  • 1 cup corn flour
  • Egg Wash (2 beaten eggs with a splash of water)
  • A pinch of coarse salt
  • For the Stuffing:
  • 2 tablespoons vegetable oil
  • 454 grams Morteau sausage, chopped (450g)
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 red bell pepper, finely chopped
  • 4 cloves garlic, minced
  • 1 loaf of corn bread, cut in chunks
  • ¼ cup melted butter
  • 1 tablespoon smoked paprika
  • 1 cup veal stock
  • 12 oysters, shucked and liquid reserved
  • ¼ cup flat leaf parsley, chopped
  • Salt and pepper
  • For the Turducken:
  • 1+25 pounds turkey, deboned
  • 1+5 pounds duck, deboned
  • 1 3+½ pounds chicken, deboned
  • ½ cup smoked paprika
  • ½ cup melted butter
  • Salt and pepper
  • Gravy
  • ½ cup drippings from the Turducken
  • 2 cup stock
  • 3 sprig of thyme
  • 2 tablespoons of flour
  • 2 tablespoons of butter
  • Salt and pepper
Method
  1. For the Cornbread:
  2. Combine the water, sugar, dry yeast and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
  3. Add the flour and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Kneading the dough can also be done by hand.
  4. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately an hour or until the dough has doubled in size.
  5. Knock the air out for 30 seconds by punching it. You can now shape it in a ball, then place it on to a flour-dusted baking tray lined with parchment paper. Brush top of cornbread with egg wash, sprinkle the top with flour and coarse salt. Let it sit in a warm spot for an hour.
  6. Pre-heat oven at 400°F (200°C).
  7. Bake for approximately 30 minutes or until the crust is golden brown. You can tell if it's cooked by tapping its bottom - if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for about 1 1/2 hours.
  1. For the Stuffing:
  2. Cube up corn bread and set aside.
  3. In a large skillet, heat the oil over medium-high heat.
  4. Add Morteau sausage and cook for about 5 minutes until golden brown. Add celery, onions, pepper and garlic and continue cooking until translucent about 5 minutes. Deglaze with veal stock.
  5. Add in cornbread. Transfer to a large bowl. Add melted butter, paprika, oysters and their liquid and parsley. Season with salt and pepper. Reserve in the refrigerator until ready to use.
  1. Turducken:
  2. Spread the turkey, skin down, on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the smoked paprika, patting the seasoning in with your hands. (Be sure to turn the leg, thigh and wing meat to the outside so you can season it too.) Season with salt and pepper.
  3. Then stuff some of the stuffing in the leg, thigh and wing cavities until full but not tightly packed. (If too tightly packed, it may cause the leg and wing to burst open during cooking). Spread an even layer of the stuffing over the remaining exposed meat, about 1/2 to 3/4 inches thick. You should use a total of about 4 cups of stuffing.
  4. For the duck, remove some of the fat and keep aside. Place the duck, skin down, on top of stuffing, arranging the duck evenly over the stuffing.
  5. Season the exposed duck meat generously and evenly with smoked paprika, using about 1 tablespoon, and pressing it in with your hands. Season with salt and pepper.
  6. Then spread about 1 cup of the stuffing evenly over the exposed duck meat, making the layer slightly less thick, about 1/2 inch thick. Repeat with the chicken and the remaining stuffing.
  7. Place an Italian truffle in the center (optional).
  8. Enlist someone's help to close Turducken. Fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1 inch apart. When you finish sewing up the Turducken on the first side, turn it over in the pan to sew closed any openings in the other side. Then tie the legs together, just above the tip bones. Leave the Turducken to cook, breast side up, in the pan, tucking in the turkey wings.
  9. With the assistance of your helper, carefully lift the open Turducken into an ungreased 15 x 11 baking pan that is at least 2 1/2 inches deep.
  10. Place the Turducken pan in a slightly larger pan with sides at least 2 1/2"" deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the Turducken with the remaining smoked paprika, patting it in with your hands. Brush with melted butter.
  11. Bake the Turducken at 325°F (170°C), for about 4 hours, until done, or until a meat thermometer inserted through to the center reads 165°F. When done, remove the turducken from the oven and let rest for about 15 minutes.
  1. For the Gravy:
  2. Place the turducken drippings in a pot over medium-high heat. Add stock, thyme, and beurre manier. Season with salt and pepper. Let the gravy come to a boil. Turn down heat to medium low and let the gravy simmer for 10 minutes.
  1. Cooking Notes:
  2. With strong spatulas, inserted underneath (remember there are no bones to support the birds' structure), carefully transfer the Turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains the stuffing and all three meats.
  3. Serve additional bowls of the dressings on the side and serve with the gravy and the root vegetables mash.

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