The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken "One Big Bird"

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This is as great as advertized. The Turducken came out moist and flavorful. Everyone loved it. Note to cook: Make sure to plan for enough time, if you make this for the first time. Including preparation of home made cornbread stuffing I probably spend 6-7 hours to prepare the bird (make the stuffings a day ahead to save time and have them cool through and mine took 14.5 hours to get to temperature. FYI I used uncooked stuffing, which made the stuffing a little messier due to the liquid content but probably helped to hold the Turducken together nicely once cooked.

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I think it was very tasty and worth trying. I know I plan to make the Turducken after Thanksgiven.

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Made this today with my class, outstanding! They want to make one a week!!!

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worth doing again next year.we used sage sausage instead to cut prep time and it turned out great.we also used a roaster to free up space in the oven for other things.we were very happy with how it turned out.will have a better idea on how to go about it next time.we allways have leftovers.not this time.everyone wanted to take some home

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I make this dish every year at our campground, for a huge dinner. I dont' use Duck, I use Pork Tenderloin. So I call it Tur-Por-Ken!
Same thing jsut different meat.

AND sign up help, you can't do this alone. You can debone the meats, but tying it up is much to difficult, if not impossible alone.

Enjoy, have fun with your food!

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I started on the birds on Tuesday before Thanksgiving. My son and I deboned the birds in about an hour and a half. Then we placed each bird in separate brine solutions for the next twenty-four hours.

We assembled the Turducken the next day, late in the afternoon, when I say we, I mean my son, my husband and I wrangled the birds into submission, with all the trussing, then I placed it into the fridge over night.

The next morning, I preheated my counter top roaster,(more room in the oven for pies and started the cooking.

These birds put out a lot of moisture, so be ready with the baster or a ladle to remove excess liquids, (yummy, more for gravy!

For some of my guests it was a surprise! They had no idea, and the look on their faces when the turducken was served was sheer awe.

I was worried for a while, as the table was in silence, and then the compliments started coming. It was a lot of planning, and physical involvement, but, I will do this again! i have to, my family and guests have already made me promise.

Sign me,
One Happy Cook

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I changed the recipie a bit... I used only breast meat, not the entire bird... So I brined the breasts in a salt, sugar and spice brine over night (I didn't want it to be dry... I also used Emeril's "essence" as the spice between the meat (I had some laying around after making one of his recipies... All in all, it was good... It was fun to eat, it was quite a novelty. The breast was not too dry, the stuffing was flavorful... I don't know that I'd make it again, though...

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I will comment later......

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My husband and I made this incredible treat last year for Thanksgiving and everyone who ate it are still talking about it and begging us to make it again this year. How could we not? I have been dreaming of Thanksgiving for 12 months in anticipation of this mouthwatering find we first witnessed on Food Network. This is a job for Superman... but the rewards are more than likely equal to what any superhero might experience from the gratitude of those who count on their selflessness.

We did a minimal amount of tweaking such as we ground the meat from the turkey... duck... and chicken that were removed in the entire process to make the sausage stuffing with instead of pork. We omitted the blackening spice because we didn't have any.. and we used our own home-made secret recipe dressing rather than cornmeal dressing. Everything else was precisely as noted in the recipe.

OMG.... the end result was simply AWESOME. I can not imagine a better tasting Thanksgiving meal in my entire lifetime and from the feedback I received from my guests... the response was unanimous. Everyone wants to eat at our place again this year and bring a friend or two along. You just can't go wrong with this recipe. I have studied many others but none come close to this one here. I am shocked and amazed there are not more reviews. Agreed... this is a very time consuming... labor intensive pursuit... but I can also guarantee you that you will not be able to stop thinking of this turducken until you can eat it again the following year. It is well worth the once a year effort no matter. I personally would eat it more often once I figured out how to make it with miniature birds.
DE-LISH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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This is one recipe that I will try for my family during the Holidays. It will take 12 hours to cook and 1 hour to prepare but, I'm willing to give it a try. My family and I saw the program where it was being prepared and everyone agrees, lets do this!