Thanksgiving BBQ Turducken! | Chuds BBQ

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.

Pat the whole turkey dry.

Debone the turkey by removing the skin from the back legs.

Remove giblets and any hidden parts inside the turkey.

Use a knife to cut down the middle of the backbone and peel the skin away from the meat.

Carefully remove the shoulder blade bone and continue deboning the turkey, taking your time.

Snap apart the leg joints to make deboning easier.

Repeat the deboning process on the other side of the turkey.

Remove the wings by cutting off the flats and saving them for stock or snacks.

Remove the thigh bone from the back legs, leaving the drumsticks intact for presentation.

Check for any leftover bone fragments or cartilage and remove them.

Use a paper towel to grab and remove any tendons from the turkey.

Butterfly the turkey breast to make it lay flat.

Debone the duck in the same manner as the turkey, starting from the tail and working up the spine.

Remove the legs and wings from the duck, ensuring to completely debone it this time.

Check for tendons in the duck legs and remove them as well.

Cooking Techniques

Equipment Needed

Spice Level: