Tur-duck-en Recipe

10 Nov

Recipe by Megan Moore

turducken recipe

Serves 12

Ingredients
5 Cups of stuffing prepared
¼  Cup of toasted pecans
¼ Cup of Dried Cherries
1 deboned turkey, 1 deboned duck, one deboned chicken (the butcher will do this for you as long as you ask nicely.)
4 Tablespoons butter, room temperature
3 garlic cloves, fine chop
6 sage leaves, small chop
2 Tablespoons of thyme, small chop
1 Tablesppon of soy sauce
1 Tablespoon of olive oil

Preheat the oven to 325 degrees. Do not let the ingredients get warm, as you don’t want to be responsible for a bad case of food poisoning.

Divide the stuffing into three portions. Use the dried cranberries and the pecans to flavor the stuffing. Season to taste.

Stand the turkey up so the open cavity is facing you. Spread the moist stuffing in the inside of the turkey cavity.

Place the duck in the turkey cavity over the stuffing.

Spread the cranberry nut stuffing in the duck cavity using the same process used to fill the turkey.

Place the chicken in the duck cavity. Fill with the remaining stuffing.

Bring the chicken skin together and skewer it closed.

Bring the duck skin together and repeat the process.

Finally skewer the turkey skin together so that the Turducken is completely closed and looks like a typical turkey.

In a roasting pan, place the bird breast up

Mix the chopped herbs and garlic with the butter. Spread the herb butter under the skin of the turkey and rub with the olive oil, soy sauce on top. Roast at least 3 to four hours until the thermometer reads 165 degrees. Baste frequently.

Let the Turducken rest for 30 minutes and carve across the breast so the layers are visible.

Enjoy and Happy Thanksgiving!

 

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