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How to Make a Turducken Video
This is a video from FresnoBee.com. In the video, an expert Turducken maker shows how to layer the birds, apply seasoning and add the stuffing. His completed turducken is between 20 and 25 pounds. At the end of this video you can how the turducken is laced closed with the needle and cotton thread.
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Introduction
Turducken is essentially a whole turkey that has been de-boned, stuffed with a full de-boned duck and finally stuffed with a whole de-boned chicken. In between each layer is stuffing. The dish is said to have originated in Louisiana's "Herbert's Specialty Meats." They have been making turduckens since 1985. As the story goes, a farmer brought a turkey, duck and chicken to the meat-store and asked Herbert's to stuff the birds inside each other. Since then, turducken has become a popular dish. -
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What You'll Need
- A large whole turkey (somewhere between 16 and 20 pounds)
- A whole duck between 4 and 5 pounds
- A whole chicken between 3 and 4 lb whole chicken
- Stuffing, most recipes call for a sausage stuffing
- Seasoning (either a dry seasoning rub or an herbed butter)
- Olive oil, salt, pepper
- A roasting pan big enough for your turducken
- Metal skewers or strong cotton string (to hold it all together)
- A large sturdy needle and cotton thread
Step 1: Debone the birds
Rinse the birds and remove necks, giblets, etc. Once the birds have been rinsed, you can begin de-boning. When you de-bone the birds, make sure you use a very sharp knife. Each bird will be cut from the back side.Step 2: Season the birds
After the birds are de-boned, run your hand under the skin of the bird, separating the skin from the meat. Using the seasoning mix of your choice, spread a layer under the skin. Spread a layer of olive oil over the turkey to help the skin brown in the oven.Step 3: Assemble and Stuff
Lay the de-boned turkey on its back. Fill the entire open cavity with your already prepared stuffing. Next, lay the chicken, skin-side down, on top of the turkey and fill the chicken's cavity with stuffing. The final layered bird is the duck, skin-side down, also stuffed with stuffing.After the layers are complete, fold the layers and close it up. Using the strong needle and thread, sew the turkey straight up the back. Next, wrap the entire turducken with strong cotton string for extra support. Since the birds have no skeletons, the string (or skewers if you chose) will support the bird as it cooks.
Step 4: Cook
Set the assembled turducken on a sturdy rack and place in a large roasting pan. Cook your turducken at 225 degrees. The turducken will need to cook for about 9 hours.About this page
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