Looking for something to do on Thanksgiving? Or is it simply that the same old turkey, the same old chicken, or the same old duck are boring you to tears? If either of those thoughts hold true for you, then you’ll want to seriously consider learning how to cook a turducken.
Making a turducken takes time and patience, but it is by no means impossible to prepare and cook.
Cooking A Turducken
The concept of stuffing one meat into another meat is hardly a new invention. Nonetheless, the turducken has become extremely popular over the last few years. If you’re interested in preparing this feast of birds for yourself and your friends/family, here’s what you need to know:
• When it comes to stuffing these meats into each other, you’re going to want to pay attention to proportions. You’re going to want a three pound chicken, a six pound duck, and an eighteen pound turkey.
• You’re going to need dressing to put between each layer of your turducken. Make this dressing the night before. Some people make a different type of dressing for each layer, while others prefer to use one for all three.
• Deboning the birds is naturally important for a project like this. Have this taken care of the night before. You want the flesh off the birds to come off in one piece. Begin by having the back bone of your turkey sliced, right through the flesh and skin. You will then use a five-inch knife to gently begin removing the flesh. Remember to dislocate/cut the shoulder/thigh joints. Repeat this process for all the birds.
• Put the limp turkey skin down in your pan. After adding seasoning and stuffing (8 cups), repeat for the duck (4 cups) and the chicken (3 cups).
• Start rolling up the chicken around the stuffing in the center of the meat. You want the sides of the chicken brought back up in such a way that they meet in the middle. A skewer will keep the chicken in place. Roll your duck around the chicken ball. After securing the duck with a skewer, take the skewer away from the chicken. Repeat this for the turkey layer, but keep the skewer in place. Use a carpet needle with twine to sew the whole thing up.
• Basting every thirty of so minutes, cook your turkey at 225 degrees Fahrenheit for approximately eight hours. Allow the bird to cool for thirty minutes to an hour before you serve.