Thanksgiving Turducken

I have been obsessed with turducken for quite some time. I have only had it once before. My old boss, Mary K had ordered one a few years back during the holidays. Though the butcher thought I was crazy for trying to sew this together myself, it actually was pretty easy. I made a 30 lb bird total and it took 6 hours to cook in my busted oven, but it was worth every second. It came out juicy, flavorful and was a breeze to carve. Needless to say, my friends were very impressed. I think I will attempt to make a smaller version next time that is just all breasts. At that point, you can have it on non-special occasions.

Stuffing:
1 ¼ lb chorizo, casing removed
1 ¼ lb pork sage sausage, casing removed
1 ½ cup minced onions
1 cup minced celery
4 slices of wheat bread, shredded or copped in the food processor
2 teaspoons salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon sage
1 teaspoon parsley
1 tablespoon Cajun seasoning
½ cup chicken broth

Put all of the ingredients into a large bowl. Using your hands, mix to combine.

Turducken:
1 10-15 lb organic turkey, de-boned
1 6 lb organic duck, de-boned
1 4 lb organic chicken, de-boned
Salt
Garlic powder
Cajun seasoning
Olive oil
Butcher’s twine and needle

Have the butcher de-bone all of the birds and brine the meats over night. You could do both of these steps yourself but they are both very time and space consuming as well as REALLY messy.

Preheat the oven to 325 degrees. On a large cutting board, sprinkle both sides of the turkey with a generous amount of the seasonings. Place the turkey skin side down and put about a third of the stuffing on the turkey meat. Push the stuffing around to make an even layer.

Coat the duck on both sides with the seasonings and place it on top of the turkey, skin side down. Try to stagger the layers of dark and white meat. If the dark meat in the turkey is close to you, place the dark meat side of the duck far away from you. Cover the duck with a third of the stuffing and press it into an even layer.

Coat the chicken with the seasonings on both sides and place it on top of the duck. Fill it with the rest of the stuffing.

Thread the needle with the string. Fold the turkey together and starting as the tail end, and brign it closest to you, sew up the turkey. You can tighten the stitches, like tightening your shoe. Make sure that all open parts of the birds are completely sewn together.

Transfer the birds to a rack in a large roasting pan, sewn side down. Sprinkle the sin with olive oil, and the seasonings. Insert an ovenproof probe thermometer into the middle of the bird. Cover the bird with foil and roast in the oven for several hours.

Once the internal temperature reaches 140 degrees, remove the foil and keep roasting until the bird reaches 160 degrees. Let the bird rest for 15 minutes, and carve and serve.

Gravy:
All of the bones from the turkey duck and chicken
1 package of fresh poultry herbs: sage, thyme and rosemary
olive oil
water
1 cup chicken stock
salt and pepper
¼ – ½ cup flour

Preheat the oven to 350 degrees. Please all of the bones and herbs into a large roasting pan. Drizzle with olive oil and roast in the oven for two hours.

Transfer all of the bones to a large stockpot. Cover with water and boil for one hour. Remove all of the bones and herbs and refrigerate over night.

Skim the fat off of the top of the gravy and discard. Add the chicken stock and bring to a boil. Taste the broth and adjust by adding more salt and pepper. Depending on the amount of liquid in the pot, mix more or less flour with water to form a smooth slurry.

Turn the heat down to medium low and whisk the slurry into the broth. Keep whisking until the mixture returns to a low boil. Remove from the heat and serve immediately.

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