As Seen On Food Network with Guy Fieri the host of Diner’s, Drive-In’s and Dive’s
This TurDucKen is a Boneless Chicken, stuffed inside a Boneless Duck, stuffed inside a Bonless Turkey!
• There are three layers of stuffing between each bird
• There is a cornbread stuffing with sage sausage, sauteed onions, and celery
• There is a spinich stuffing with all the goodies, including, sauteed onions, bell peppers, celery, parmesan cheese, and fresh garlic
• Then, there is our homemade Andouille Sausage with fresh roasted red bell peppers on top
This delicious TurDucKen serves fifteen to twenty hungry appetites!
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Cooking Instructions:
First, thaw turducken completely. Pre heat oven 200 degrees Fahrenheit.
Add ½ cup water to bottom of roasting pan. Wrap drumsticks with aluminum foil. Place parchment paper over entire bird. Loosely tent the roasting pan with aluminum foil.
Bake at 200 degrees Fahrenheit for 12 hours or until internal temperature reaches 165 degrees F.
Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with drippings.
When done, remove from oven and let set in roasting pan for at least 1 hour.
With 2 heavy duty spatulas, insert underneath and remove Turducken from rack to place on carving platter.
Remove all butcher twine…including pulling out the portion along the spine.
To serve, cut Turducken in half lengthwise, then cut servings crosswise in approximately 1 inch thicknesses. Finished Turducken will make 15 to 20 servings.