Turduckens

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I've made several over the years. It is a lot of fun, but also a good bit of work. I make 3 different stuffings to use in the birds.

In the chicken I'll use an oyster dressing. For the duck it is andouille dressing and for the turkey I pack in a nice layer of cornbread dressing.

Deboning is not all that hard with the hardest thing being not puncturing the skin on the breast when removing the breastbone.

I'll use all the bones to make a stock to use in the stuffings.

I use a 4 lb. chicken, about an 8 lb. duck and a 20+ lb. turkey and that, along with sides will feed 25 people easily and still have leftovers.

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Thank you for the information. How tough is it to get the oven temperature and length of cooking correct?

As far as cooking time, it really depends on the size of the birds used. For what I described, it's about 6 hours time.

I start out at 400 degrees with the bird covered loosely with foil and do this for about an hour. Then I lower the temperature to 325 degrees and continue cooking until the internal temperature at the thickest part reaches 165 degrees. Doing the last hour or so uncovered so the skin browns nicely. If any part is looking to be browning too much, like the leg or wing area, cover those areas with foil.

Then remove it from the oven and let it rest for no less than half an hour before carving. That is a thing of beauty and looks like a meat and stuffing Doberge cake.

Why?

Roasted, smoked or fried Turkey is great

I have tried everything. It's good

Cajun Grocer has some great tasting Turducken, They even have a new Turken (no duck) LINK