Holidays may be the time for tradition, but we decided it was time to shake things up! We cooked the infamous turducken. In case you aren’t familiar, that’s 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 to take on unless you are fully committed to the challenge. Patience is your friend while you prepare the turducken.
De-bone the meat – turkey, chicken, and duck. We did this the day before to save time. Depending on your expertise, this can take from 45 to 90 minutes.
Make stuffing to place 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)
- Chicken broth (or vegetable broth)
- Fresh parsley
- Fresh sage
- Minced garlic
Now for the Turducken!
- Season each piece of meat with salt and pepper.
- Lay turkey out flat so it’s ready for the stuffing.
- Pat the first layer of stuffing on the turkey.
- Place chicken thighs on top half of turkey, and chicken breasts on the lower half.
- Pat a second layer of stuffing on top of the turkey-chicken combo.
- Place the duck in the middle of the stuffing layer.
- Add the last layer of stuffing.
- Begin to pull up sides of turkey to secure everything inside with twine or skewers.
- Season outside of turkey – we used paprika, salt, and pepper.
We doubled up and made two turduckens, one was cooked using our CVap® Cook and Hold Oven, while the other was prepared by CVap® Staging in our oven and then frying in our Collectramatic® Pressure Fryer.
The turducken prepared in the Cook & Hold was cooked on high yield at 170°F doneness and 4 level browning for six hours, then held overnight for eight hours at 150°F doneness and 1 level browning.
The staged and fried turducken was staged at 165°F and 0 browning over night for 14 hours and then finished in the Collectramatic Fryer for three minutes.
Roasted Turducken – 82% yield
Staged & fried Turducken– 84% yield