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
Directions
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
1 Video | Photo: Turducken Recipe












Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 47 reviews
By firstnpedirn
Marshall, TX
on November 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this Turducken a couple of years ago & it was WONDERFUL!! Instead of cornbread dressing, I used jambalya rice with popcorn shrimp to layer between the birds. I am planning to make this again this Thanksgiving but I will remove the skin from the chicken. Great recipe!! Thanks Paula!
By Laplace
on May 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Dr. Gerald R. LaNasa, New Orleans surgeon and founding culinary judge of the 1971 Andouille Festival is known for his use of a scalpel in de-boning his three birds of choice along with pork and veal roasts. Andouille and Fois Gras were always key ingredients of the LaNasa creations. The results of Dr. LaNasa's 1960’s work can be found in the modern day mass produced Turducken. His turkey, duck, chicken Ballontine is now widely commercially available under multiple trademark names. Dr. LaNasa's innovation and success with Ballontine, Three Bird Roast and Turducken took place in the 60's and 70's long before many of the popular commercial Cajun/Creole chefs of today took the stage.
By flip0808
Woodbridge, VA
on January 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Paula, no doubt this will be our Christmas/holiday special meal for years to come. All of the meat was tender and delicious. I really had to cut back on the amount of chicken stock for the corn bread stuffing, I started out with 3 cups of stock and stopped there since it was already looking runny......are you sure 7 cups isnt a typo?
Read all 47 reviews