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PREPARATION

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                        PREPARATION
If the birds have not been deboned ahead of time, make
sure you have sharp knives! You will be mainly using the tip
of the knives. Keep as close to the bone of the bird you are
working on as possible. If you’ve never deboned a bird, it is
best to begin with the chicken. This should be done the day
before serving. Your goal is to end up with 1 large piece each
of boneless turkey meat, duck and chicken.

Rinse the chicken and remove the neck and giblets. Place the
bird, breast side down, on a clean flat surface. Cut through
the skin along the length of the spine. Using the tip of a knife
and starting at the neck end, gently separate the meat from
the rib cage on 1 side. At the neck end, cut through the meat
to expose the shoulder blade; cut the meat away from and
around the bone at the joint to remove the shoulder blade.
Debone the stumps of both the wing and neck drumsticks. Cut
through the flesh at the thinnest point and trim around these
bones with a knife until they can be removed. (Discard the wing
tips and use for stock.) When finished with one side, flip bird
over to do the other side. Refrigerate chicken while you are
working on the duck.

Repeat procedure for the duck. Refrigerate.

Place turkey, breast-side down, on the work surface. Repeat
deboning process until you remove the shoulder blade. At this
point, disjoint the wing between the 2nd and 3rd joints. Leave
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the wing bones and keep the wing attached to the meat.
Continue separating the meat from the frame, heading
toward the thigh bone and being careful to keep the
“oyster” (pocket of meat on back) attached to the skin instead
of leaving it with the bone. Cut through the ball-and-socket
joint to release the thigh bone from the carcass. Keep the leg
attached to the bird. Repeat for the other side of the bird.
Carefully remove the carcass. Place the carcass in a large pot
and cover with water. Bring to a boil and simmer on low for
several hours to make stock.

Trim excess skin from the birds. Refrigerate.

The day before serving, prepare the Cornbread Dressing,
Sausage Dressing, Shrimp Dressing and the Poultry Stock.
Refrigerate the dressings and stock after preparing them.

                       THE BIG DAY!
Spread the turkey, skin side down on a sheet pan. Sprinkle
with 4 Tbsp. Chef Paul Prudhomme’s Meat Magic, patting
down with hands to distribute evenly. Stuff each leg cavity
with 1-1/2 cups of the Cornbread Dressing with your fingers.
Pack each cavity, but not to tightly, or the skin will burst
during cooking. Stuff each wing cavity with 1 cup of the
Cornbread Dressing. Fill the breast cavity with 3 – 4 cups
of the Cornbread Dressing and spread evenly to about a
3/4” thickness. Refrigerate turkey. Place remaining dressing
in a baking dish and refrigerate.

Place the duck, skin side down on a sheet pan. Sprinkle with
Chef Paul Prudhomme’s Meat Magic, patting down with hands.
Spread about 4 cups of the Andoullie Sausage Dressing onto
the duck to about 1/2” thickness. Refrigerate duck. Place
remaining Sausage Dressing in a baking pan and refrigerate.

Spread chicken, skin side down onto a sheet pan. Season with
1 Tbsp. Chef Paul Prudhomme’s Meat Magic, spreading evenly.
Place 3 cups of Shrimp Dressing evenly over chicken to about
1/2” thickness. Refrigerate chicken. Place remaining dressing
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in a baking dish and refrigerate.

Assemble the Turducken as follows:

Remove chicken from refrigerator and roll one side of the
chicken towards the middle. Repeat with the other side,
forming into a chicken shape. Use a skewer to hold the flaps
together. Remove duck from the refrigerator and place
rolled chicken on top of the stuffed duck, placing in the center
and roll up the duck around the chicken. Secure with a skewer.
Remove the skewer from the chicken. Remove the turkey
from the refrigerator and place on a flat surface. Place the
duck/chicken on top of the turkey and roll up the turkey
around it. Fold the in the sides and the neck flap of the turkey
and skewer to close. Place a strip of cheesecloth over the
opening on the back. Tie 4 or 5 pieces string around the
Turducken to secure. Invert a 15” x 11” baking pan over
Turducken. Pull out the skewer and press down so the pan
is firmly wedged on top of the poultry. Turn the Turducken
over so that it is sitting breast side up on the pan. Season
with 3 Tbsp. Chef Paul Prudhomme’s Meat Magic, patting it
into the skin.

Preheat oven to 225 degrees. Place the Turducken in the oven
and brush the skin with oil. Roast for 8 to 12 hours, until a
meat thermometer inserted into the center reads 165 degrees.
After 4 hours, cover the Turducken with foil. When the
temperature reaches 165 degrees, remove from oven and
tent with foil.

Allow the Turducken to rest for 1 hour.

Increase the oven temperature to 375 degrees. Bake
remaining dressings for 40 – 60 minutes.
Drain all of the drippings from the pan and add to the gravy.

With strong spatulas, or your hands inserted under the Turducken,
carefully transfer to a cutting board. With a sharp knife, cut the
Turducken in half lengthwise (from neck to leg area). Slice across
leg to leg, so each slice has all 3 meats and 3 dressings.
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