Turducken Recipe Part 1 | Deboning Turkey and a duck

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.

Welcome to the episode where we make turducken.

Explain what turducken is: a turkey deboned with a duck stuffed inside, which has a deboned chicken stuffed inside the duck, and stuffing inside the chicken.

Begin deboning the turkey by finding the backbone.

Use a sharp knife to make an incision along the backbone.

Slowly work the knife around the carcass to debone the turkey.

When reaching the thigh bone, cut around it to pop it out.

Continue to follow the bone around to remove the leg.

Remove the wing bone by following the rib cage down with the knife.

Pull the wishbone out and cut through to free the wing joint.

Debone the other side of the turkey in the same manner as the first side.

Ensure all meat is removed from the carcass.

Cut away the breast bone from the breast plate.

Decide whether to leave the wings on or cut them off for presentation.

If cutting off the wings, snap the bone and separate it with the knife.

Debone the wings and remove any excess meat for stock.

Debone the legs by exposing the thigh bone and drumstick in the same manner as the wings.

Cut around the bone to expose it, and remove any tendons for a clean finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary