Preparation time: 1 hour
Cooking time: 4 hours
Serves: 12-14
Ingredients
- 2 3/4 cups prepared savory bread stuffing (room temperature, divided)
- 2 cups prepared cornbread stuffing (room temperature, divided)
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans
- 4 tablespoons (1/2 stick) unsalted butter (room temperature)
- 3 cloves garlic (quartered)
- 6 fresh sage leaves
- 2 tablespoons fresh thyme leaves
- 7 to 9 kg turducken
- 1 tablespoon browning sauce
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper (to taste)
METHOD
- Gather the ingredients.
- Measure out 2 1/4 cups of bread stuffing and set aside in a bowl. Place 1 1/2 cups of the cornbread stuffing aside in another bowl.
- Place the remaining 1/2 cup of bread stuffing in a third bowl and add the remaining 1/2 cup of the cornbread stuffing. Add the whole berry cranberry sauce and pecans and toss gently to combine. You should now have 3 separate bowls of stuffings.
- In a food processor fitted with the metal blade, combine the butter, garlic, sage, and thyme until the herbs are finely chopped.
- Gently run your hand under the turkey skin to make sort of a pocket, but do not separate the skin completely from the meat. Distribute the butter herb mixture evenly under the skin.
- Rub the skin with the browning sauce, then the olive oil. Sprinkle generously with kosher salt and freshly ground pepper.
- Flip the turkey over so it is open and skin-side down. Sprinkle with salt and pepper.
- Preheat oven to 150C.
- Spread bread stuffing evenly over the turkey cavity. Place duck on top of bread stuffing, skin-side down.
- Spread the cranberry nut stuffing on top of the open duck cavity. Top with the chicken, skin-side down.
- Spread cornbread stuffing on top of the open chicken cavity. Skewer the back of the chicken closed.
- Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed.
- Repeat the process with the turkey.
- Carefully turn the turducken over, so it is seam-side down and breast-side up. Remove all skewers except the last one holding the turkey together.
- Place turducken in a heavy roaster. Roast 3 to 4 hours, until a meat thermometer inserted in the very center of the chicken stuffing, reaches 70C.
- Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.
- Let the turducken rest 30 minutes before carving.
- Slice the turducken across the breast to show off each layer.
- Serve and enjoy!
