TURDUCKEN!

Thanksgiving may be the time for tradition, but for us we decided it was time to shake things up! This year, we not only roasted and fried turkeys, but we also cooked the infamous turducken. In case you aren’t familiar, that is a turkey, duck, and chicken all rolled into one. Sound too good to be true? Honestly, we thought so too!

Let us warn you, this isn’t a task you take on unless you are fully committed. Time and patience are your friends during the time you are preparing the most delicious turducken.

Process

1. Debone all meat – turkey, chicken, and duck. We did this the day before to save some time on the day of. Depending on your expertise, this should take about 45 minutes to an hour and a half.

2. Make stuffing to place in-between each layer of meat. This is the list of ingredients we used, but feel free to put your own spin on this favorite. We also made a double batch for each turkey to ensure we had enough for each layer.

  • Stuffing mix of your choice, we used corn bread
  • Celery
  • Onion
  • Chicken Broth (or Vegetable broth)
  • Fresh Parsley
  • Fresh Sage
  • Minced Garlic
  • Paprika
  • Pepper
  • Salt

Now for the turducken!

  • Season each piece of meat with salt and pepper
  • Lay turkey out ready for the stuffing
  • First layer of stuffing on turkey
  • Chicken thighs placed on top of turkey, and chicken breast on lower half of turkeyimg_0224
  • Second layer of stuffingimg_0226
  • Duck placed in middle of stuffing layer
  • Last layer of stuffingimg_0228
  • Begin to pull up sides of turkey to secure everything inside with twine or skewers

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  • Season outside of turkey – we used paprika, salt, and pepper

CVap Settings

The other turkey was cooked on high yield at 170 doneness and 4 level browning for 6 hours then held overnight for 8 hours at 150 doneness and 1 level browning.

One turkey was staged at 165 and 0 browning over night for 14 hours and then finished in the Collectramatic fryer for 3 minutes.

Roasted turkey – 82% yield

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Staged & fried turkey – 84% yield

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