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Turducken Recipe

Turducken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (47)

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Average Rating:

Total Reviews: 47

Showing 21-30 of 47

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  • on November 18, 2007

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    Love IT !!

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  • on October 30, 2007

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    I decided to make turducken for the first time (as a trial run after reviewing several recipes and finally choosing Paula's, and I agree with the other ratings that the turducken is absolutely delicious. However, even though I followed the recipe instructions for cooking it in a roaster, I too discovered the indicated cooking time is incorrect. It ended up taking 7 hours even after increasing the temperature to 255 and then to 350 degrees after 4 and 5 hours. To make the skin brown and crispy, I increased the temperature to 450 degrees for the last 30 minutes. I also had to decrease the amount of broth for the stuffing to 4 cups. These are the only reasons for not giving it a 5-star rating. The turducken was so tender and the gravy I made from the pan juices was the best ever (my husband can't get enough! Now that I've had the trial run, I am prepared to make it for Thanksgiving.

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  • on October 20, 2007

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    Hi Miss Paula & Team! I so do love you, your family and show. I've been with you for years and when you were single, thought any single man would be a fool not to go after you! This was my first recipe I've tried of yours and what a hit! The only reason I couldn't give it 5 Stars is because I had a near catastrophe on Christmas day, because the recipe doesn't give instructions for cooking time in an Oven, and I didn't 'catch' that the 3 hours cooking time was for a Roaster. Reading similar recipes (after the fact calls for 8-9 hours cooking time in an Oven. What's a Roaster? : Anywho, hope no one else makes the same mistake I did! I luv u! You're like a mama to me!Blessings! And hope you have a wonderful Holiday Season ~ it's already underway!

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  • on October 04, 2007

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    best meal i ever had. going to add a cornish hen next time....

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  • on April 15, 2007

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    I only made the cornbread dressing from this recipe. I had never made it before, but this recipe was easy and very flavorful.

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  • on January 09, 2007

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    The recipe calls for 7 cups of chicken stock. I only used four and my dressing was way too soupy. I used it anyway and when I cut the breast it sort of all slopped out and did not look very pretty. It did taste fine though! Is this a mistake?

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  • on November 28, 2006

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    EVERYONE LOVED IT- EVEN THE KIDS! I READ ALL THE COOKING REVIEWS 1ST- COOKED IT HIGH 30MIN.-THEN LOWER BETWEEN 250 & 350 FOR 7 HRS. till 155 INTERNAL- BASTE EVERY 30 MIN. COOL 30 MIN. TO HOUR BEFORE CUTTING. AND IT HELPS TO HAVE A BUTCHER FOR A HUSBAND!

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  • on November 22, 2006

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    go to paul prudommes site or just google turducken if you really want to know how to make & cook this. you can get away with one stuffing...but 3 different ones is better. also the longer the cook time at the lowest possible setting is better. 195-200d for 12hrs works even better than 225-250 for 8.
    3hrs! not possible. the 15 min @ 500deg is not even going to affect a 20+lbs solid piece of meat!! and 225 for 3 hrs your center is probably still 100% raw. who are the people who are giving this 5 stars??? who's paying them!!

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  • on November 20, 2006

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    I know that here in Texas we have tried just about everything under the sun for Thanksgiving Day. I do't know how long this has been out there, but I LOVE IT! I did a test cook on the recipe and it is flawless. Thanks Paula Dean, you are marvelous. Happy Chickens!!!
    Love hugs and kisses, Deborah Doe

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  • on November 20, 2006

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    i watched paula do her thing. and mmm girls it sounds and looks so dang good. it just cant be wrong...

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