For new-year’s-eve we are having a couple of friends to celebrate with. The special occasion also requests a special treat. So… For a while I was amazed by the monstrous creation of a turducken, which I wanted to prepare for this evening. You don’t know what a turducken is?
Well, pick a turkey, duck and a chicken and stuff them within each other. Sounds cruel. Well, it is someway. As you start by completely deboning all three birds. Pay attention to leave all the flesh and skin in tac! I also forward the suggestion I read, to remove the skin from the duck – which is or becomes too greasy. Have a good amount of bread stuffing (like from the yummy Thanksgiving roast turkey) ready.
Now, starting with the duck, fill all cavities with stuffing. Close and re-shape the bird. Now place the duck inside (or on top of the opened) chicken. Fill any cavities with stuffing. Again, close and reshape. Finally, place the duck in the chicken inside (or on top of the opened) turkey. Add stuffing and close neatly. Use medium-thick twine to sew the turkey closed. Add some more twine all around for security and fix the drum-sticks as close to the meat as possible.
Now you are ready for roasting – or as I prefer it – low temperature cooking with a final touch of roasting.
My turducken, weighing in approximately 5kg, had a good 8 hours time at 110°C for a juicy and delicious result. *yummy*
