Turducken
Turducken
- 1 – 14lb turkey
- 1 – 4lb duck
- chicken breast and thigh pieces
- Rub (recommend Paul Prudhhome’s Poultry Magic)
- 4 cups crumbled homemade cornbread (Use your favorite Recipe)
- 1 lb Andouille Sausage, sliced
Method:
Debone the turkey and duck according to instructions demonstated in class. Reserve the bones, necks, livers for stock. Take the duck, score the skin with a sharp knife, and place on HOT skillet, skin side down. Heat on high for about 5-8 minutes, until some of the fat has rendered and the skin is light brown and crispy. Set aside. At this point, you should have all the following close by, ready to go: turkey, duck, chicken pieces, the rub, and 18 inches of kitchen twine. Crumble the cornbread and combine with the sliced sausage. Place deboned turkey on a clean working surface, skin side down, the neck at the top and the tail closest to you. Sprinkle some rub all over the turkey meat. Then place the duck on top of the turkey breast. Pour any remaining rendered duck fat on the pile. Sprinkle the duck with some rub. Spread some crumbled cornbread/sausage mixture all over the whole pile, then put the chicken pieces on top of the duck. Spread some more cornbread/sausage mixture all over the pile. A final sprinkle of more rub, then bring together both sides of the turkey skin and “sew” the seam with kitchen twine as demonstrated in class. Flip over the turducken and complete the assemble by tying the legs together. Sprinkle some more rub all over the top of the turducken, the wings, and drumsticks. Place on a roasting rack and roast for 1 hour at 350F (covered), then lower the oven temperature to 250 and roast until internal temperature is 165F.
For the Gravy:
- Reserve all the bones
- 1 head celery
- 2 yellow onions chopped
- 1 stick butter
- 1 cup flour
- Salt to taste
Put the bones and scraps into a stock pot with onions and celery. Fill pot with water to cover and bring to a boil. Reduce the heat to low and cover. Simmer on low for 4 hours, (WHILE THE TURDCUCKEN IS ROASTING) reducing down to approximately 1 quart of liquid. Strain the remaining stock, discarding bones, veggies and all. Start a roux in a saucepan by melting butter, then adding flour. Whisk and cook until roux is a lightly toasted. Add the stock and whisk to combine. Heat to a simmer, then continue to cook until gravy thickens. Salt to taste and serve.