THANKSGIVING TURDUCKEN recipe! Better than Turkey Duck and Chicken

duck

🥗Healthier: quail

💰Cheaper: chicken

Quail offers a leaner option, while chicken is more affordable.

sausage

🥗Healthier: lean turkey sausage

💰Cheaper: ground beef

Lean turkey sausage reduces fat, while ground beef is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: stale bread

Oats are healthier, while stale bread minimizes waste.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Start by deboning the chicken, cutting down the spine on each side.

Cut off the wingtips and tail of the chicken for gravy.

Pop out the leg joints and cut through the wing joint and leg joint.

Remove the meat from the ribs of the chicken, cutting around the wishbone.

Remove the leg and wing bones from the chicken, scraping until they come off.

Fast forward the duck deboning process, noting to cut off excess skin.

Debone the turkey, ensuring not to puncture the skin at the bottom of the breast.

Do not remove the drumstick bones or wings, just the thigh bones from the turkey.

Make an herb butter with room temperature butter, garlic, rosemary, thyme, salt, and pepper.

Make a brine with salt, garlic powder, sugar, and juice from two oranges, adding water to mix.

Inject the brine into the turkey, especially in the breasts.

Prepare a spice rub with unspecified ingredients and sprinkle it on the turkey.

Layer stuffing inside the turkey, ensuring not to overstuff.

Add the chicken into the turkey, breast on breast, thigh on thigh.

Place the duck in the center of the turkey for even cooking.

Brine all parts of the chicken and duck, then add seasoning and stuffing.

Add garlic cloves in the center before sewing the turkey shut with butcher's twine.

Separate the skin from the turkey breasts and add herb butter underneath.

Truss the turkey to ensure even cooking, tying the wings and legs together.

Cover the outer skin with salt and refrigerate uncovered for at least 24 hours.

Prepare a turducken stock using the guts of the birds and mirepoix for gravy.

Lay veggies like onion, celery, garlic, and carrots at the bottom of the baking pan.

Add the guts of the three birds to the pan for flavor.

Add a baking rack and oil to prevent burning, along with rosemary and thyme.

Coat the turkey with the remaining herb butter before cooking.

Cook the turkey thigh side up for half the time, then flip it to cook breast side up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary