Food Network: Turducken

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Turducken
Recipe courtesy Paula Deen

Ingredients
Brine:
1 cup kosher salt
1 cup brown sugar
1 gallon water

18 to 21-pound turkey, skin intact and boned except for drumsticks
House seasoning, recipe follows
Cornbread Dressing, recipe follows
3 to 4-pound duck, boned
3 to 4-pound chicken, boned
Paprika

Instructions
To make the brine: Mix salt and sugar with the water. Brine is ready
when the mixture is completely dissolved. If the water is heated to quicken the process, make sure

it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the
refrigerator overnight.

Preheat roaster to 500 degrees F.

Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer
of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning
and add 1/4-inch layer of dressing. Repeat with the chicken.

Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up
through the other side. Run butcher's twine between skin and skewer and tighten to draw both sides
together. Continue down to legs. With every other skewer, draw together the duck and chicken skin.
Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.

Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately
3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155
degrees F. Let rest for at least 20 minutes before carving.

Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck
and chicken.

Cook's Notes: If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30
minutes until internal temperature reaches 155 degrees F and external temperature reaches 165
degrees F. Try to keep the flare-ups from the fire to a minimum.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6
months.

Cornbread Dressing:
Cornbread:
1 cup self rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Dressing:
7 slices white bread, dried in warm oven
Cornbread
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten

Preheat oven to 350 degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for
approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set
aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes.
Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning.
Add beaten eggs and mix well. Follow instructions above to stuff birds.

Yield: 8 to 10 servings