Turducken

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I looks so good I'm going to give this one a try

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I made this turducken the first time it aired. I was skeptical, so was my family. The whole meal was delicious! There was nothing left over at all. I used a bigger turkey, 30 pounds, and cooked an extra breast just in case. The turducken cooked all day and there was nothing left for snacks. I made her entire meal,and was lucky to get some dressing. I did use skeweers to hold everything together. Next time I made it I took off the skin of the duck and chicken...much better!

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You skipped two steps, skewing the chicken and the duck closed, which without doing, you cannot secure the turkey. In addition to which, you dropped the stuffed turkey into an empty roaster, and then when you removed it from the oven, and,...... forgot to mention that it needs to set 15-20 minutes, the turducken was cradled in a roasting rack, which was not there prior! This is an expensive recipe, not to mention time consuming, and if you do not give adequate directions, PLEASE do not give inadequate instructions!

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i just made a turducken last week, and I can confirm that the 3 hour cooking time this recipe proposes for an 18-21 lb turkey is completely off. Even with a 10 lb turkey, a 5 lb duck, and 1 lb of chicken (total weight, de-boned, was 11.1 lbs, I needed to cook it for AT LEAST 6.5 hours at a consistent temp of 350 in order to reach an internal temperature of 165.
Also, de-boning the turkey/duck will eat up a lot of your time (an additional 3.5 hours in prep time if you're a beginner and have no familiarity with avian anatomy
Aside from that, It was totally worth the effort.

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Paula you have out done yourself, My family was

surprised at Christmas when I cooked this dish. It was

a savory dish when I added a touch of old bay gave the

dressing and birds a creole flavor. Thanks for a new

Family Tradition.

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saw this and told everyone that we are have this for thankgiving. it was not hard after you got started. will do it again. thak you paula deen!!!!

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I couldn't wait to try this recipie with my own twist. I made this using three different types of stuffing and it was a HUGE HIT!!! I cooked it using the time table for a regular stuffed turkey (425 degrees wrapped in foil and it came out perfect!! So moist and delicious. Try it, you'll be glad you did.

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The turducken ended up quite juicy but I did not like the duck. I agree with the other reviews where the skin was not appealing and next time would consider making a turcken (turkey and chicken instead. The stuffing great until I placed it in the turducken. My father normally makes the turkey for thanksgiving and suggested that I cook it covered at 325 until thoroughly cooked THEN turn the heat up and uncover to brown.

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I'm just wondering why everyone is saying, "thanks, Paula" instead of "thanks, Paul Prudhomme. He's the one who invented this recipe, and I think it's a bit fraudulent not to give him credit for it.

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Whoa... 1st, like several other mentioned, the time is grossly underrated. The 500 Degrees is a great Idea for some meat, like leg of lamb, but even for that it should be at least a full hour at that temp. I went at 500 for 30 min and then 225 for three hours... internal temp wasn't more than 120. I bumped the temp to 300 for two more hours and it was then reading 150 to 165 in various spots. The bird looked great and after sitting for 30 minutes we carved into it. It presented VERY well, however, that first taste of the stuffing definately ruined the duck and the chicken because it was WAY TOO SALTY. That's what I get for not using my common sense. Also duck skin is way too fatty to leave it on but then it wouldn't be possible to keep it together without the skin. I am wondering if the brine made the duck and chicken too salty. Next year "stuffed boneless turkey" with my own trusted tasty dressing.