How to Make a Turducken

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					How to Make a Turducken
What is a Turducken? A Turducken is aturkey, stuffed with aduck, stuffed
with achicken. Turducken is a dish popular in Louisiana. After reading
this article you will be able to (and should) make a Turducken. You will
not be told, however, how to eat it, or how to make gravy. Read this
thoroughly, as if you were instructing someone, before attempting the
recipe. It's a long process that requires a lot of work!


<Ingredients
~17 lb. turkey
~7 lb. duck
~3 lb. chicken
1 c. brown sugar
1 c. salt
2 gallons water
3 carrots
3 celery ribs
dash sage
? tsp rosemary
2 bay leaves
4 peppercorns
4 garlic cloves
1 onion, halved
15 oz. seasoned dried bread cubes
8 oz. butter
2 c. Turducken stock
Canola oil


Steps
1Rinse the birds.Rinse the birds.<
2Bone the birds.Bone the birds. This is difficult to describe, so read
these instructions and watch videos below as well.Place the bird breast
side down on cutting board.
Make an incision to the bone on the right or left side of the spine.
Following the rib cage, cut down along the length of the bird until you
reach the level of the wing and leg joints.
Pop the wing and leg out of their sockets and separate from bird. Do not
cut the skin.
Continue following the rib cage with your boning knife until you meet the
keel bone.
Follow the keel bone down to the skin of the breast.
Repeat on other side.
Separate the skin from the keel, keeping the skin intact.
For all birds, except the turkey, do the following on both sides of the
bird:Cut along the leg bone with the boning knife.
Using the boning knife, peel the meat from the bones and remove the
bones.
Cut along the wing bone with the boning knife.
Using the boning knife, peel the meat from the bones and remove the
bones.

Set aside the carcasses.
3Brinethe birds. Combine the sugar, salt and water in a large 2.5 gallon
sealable container. Mix until completely dissolved. Place the meat from
the turkey, duck and chicken into the brine and refrigerate overnight.
4Make the stock. Put the carcasses, carrots, celery ribs, sage, rosemary,
bay leaves, peppercorns, garlic cloves, halved onion and two gallons of
water into the stockpot. Place the collapsible steamer basket upside down
on top of the contents of the stockpot. Weigh down if necessary. Bring to
a boil, then reduce to a simmer and simmer up to 6 hours (until bones are
easily broken), stirring occasionally. Pour pot contents through sieve
into large resealable container. Refrigerate stock overnight and in the
morning, remove the solid fat layer.
5Remove the meat from the refrigerator and bring to room temperature.
6Make stuffing.Make stuffing.Heat the butter and 2 cups of Turducken
stock in saucepan until almost boiling. Thoroughly mix with bread cubes
in mixing bowl. Allow to cool until it can be handled.
7Assemble the Turducken.Assemble the Turducken.Lay the semi-boneless
turkey on a cutting board, skin side down.
Dust with pepper and garlic powder.
Coat with a ? to ? inch thick layer of stuffing.
Lay the boneless duck on the stuffing layer, skin side down.
Dust with pepper and garlic powder.
Coat with a ? to ? inch thick layer of stuffing.
Lay the boneless chicken on the stuffing layer, skin side down.
Dust with pepper and garlic powder.
Coat with a ? to ? inch thick layer of stuffing.
Fold the chicken, fold the duck, then fold the turkey so that the skin of
the back comes together.

8Close the Turducken.Close the Turducken.Insert a skewer along the back
of the skin to keep it together.
Insert a skewer along the rear end of the turkey, closing the end.
Insert a skewer from the right breast side to the top skewer.
Insert a skewer from the left breast side to the top skewer.
Tie string to top center skewer, run it along the skewer to the left side
of the end, then wrap string around the right side of the rear skewer,
then wrap string around the left side of the rear skewer, then wrap
string around right side of rear middle skewer. Follow right side of
center skewer to end, hook around the skewer and wrap around the end of
the left breast side skewer. Then bring across to the right breast side
skewer, then follow right breast side skewer to left side of center
skewer, then follow to end of center skewer where you will tie the string
to the skewer.
Make sure the string is tight around the skewers.

9Roastthe Turducken. Coat the rack in the roasting pan with canola oil
(to prevent sticking). Flip the Turducken over as you place it on top of
the rack in the roasting pan. Rub bird with canola oil. Insert
thermometer into the chicken area of the Turducken. Place in 500 degree
oven and roast for 20 minutes. Drop the temperature to 225 degrees and
roast until the thermometer reads 160 degrees (the residual heat of the
Turducken will carry over the 5 degrees to the FDA recommended 165
degrees for poultry). Let the Turducken rest for 20 minutes.
10Serve the Turducken. Cut off the legs and wings and place them on the
platter. Cut across breast with electric knife, creating slices with all
three meats and move to plate or platter with the pancake turner.<


Videos

Deboning
Turkey deboning part 1:

Turkey deboning part 2:

Assembling

Cooking




Tips
If you become afraid, you can always order a Turducken. There are many
online sources for them.
The turkey remains at the semi-boneless stage to maintain its turkey-like
appearance.


<Warnings
Make sure that you frequently wash your hands and equipment thoroughly
while cooking, and be sure to cook to 165 degrees to avoid food
poisoning.


Things You'll Need
Cutting board
Sharp boning knife
10 qt. stock pot
Large sieve or two strainers with cheese cloth in between
Large spoon
Steamer basket (collapsible)
Large resealable container
Large 2.5 gallon sealable container
Medium saucepan
Mixing bowl
Mixing spoon
Bamboo or metal skewers
Butcher¡¯s twine
Roasting pan
Rack that fits in roasting pan
Digital probe thermometer, stay in type
Pancake turner
Electric carving knife (recommended)


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