Viva la Turducken!

Turducken is something I do every year for Thanksgiving.  This year I did the more traditional Turducken with the whole birds and cornbread stuffing.  I have a lot of fun with it cause I think it is really cool to stuff it into the shape of an actual turkey… but with no bones (except the leg and wing).  

I made this one for all my friends at Orson on my last supper. The turkey itself was a 25 pounder to start.   The Turducken was about 38 pounds before going into the oven.  The massive bird happly feed 25ish waiters, cooks, dishwashers, wives and we had leftovers for late night snacking.

I am sold out of Turduckens for Thanksgiving, but I am already taking orders for all your Holiday parties.  Click on the picture of the Turducken above for more info.

Turkey, Duck, Chicken

Pull the neck skin up and remove the wishbone

Dry the wishbone

Plan your attack

Cut around the skeleton cutting threw the hip joints to release the legs

Cut threw the wing joints and free the rest of the meat from the bones

Remove the thigh bones and save all the bones for stock, sauce or gravy

All snug

Deboned birds, apples, cornbread, onions, carrots, thyme, bay and chicken sausage

Corn bread chicken sausage stuffing

Once all birds are deboned… stuff the duck into the chicken. Stuff the birds with the cornbread mix

Stuff the birds into the turkey, then sew her all up, be careful not to tear the skin

Flavor injector

Inject some brine into the meat

Tempering

Half way there

Instead of covering her with foil, I like to blanket her with onions and herbs

6 hours later cooked through and resting

Browned her up in the broil before carving

Cut in half

Top view

I love America!

Carefully remove all strings

Transfer to cutting board, have towels close by

Carefully and slowly pull out thermometer probe

Slice right down the center

Separate the bird into two pieces

Side view, kale, carrots, chicken sausage, garlic and onions

Lay down flat on cutting board

Remove drumsticlk

Remove wing

Start to slice the Turducken in half inch to 1 inch slices

Carefully lay slices down to keep it all together

Make sure your knife is nice in sharp or the Turducken will fall apart

Ready to go