The Legendary Turducken
- prep time60 min
- total time 340 min
- serves 30
For a dish that is sure to be a standout try the legendary Turducken - your guests will be left speechless!
1 ½ cup warm water (110 to 115F)
1 Tbsp sugar (15 ml)
2 tsp active dry yeast (10 ml)
1 Tbsp kosher salt (15 ml)
2 cup flour (500 ml)
1 cup corn flour (250 ml)
Egg Wash (2 beaten eggs with a splash of water)
a sprinkle of coarse saltStuffing
2 Tbsp vegetable oil (30 ml)
1 lb(s) Morteau sausage, chopped (450 g)
1 onion, finely chopped
2 stalks celery, finely chopped
1 red bell pepper, finely chopped
4 clove garlic, minced
1 loaf of corn bread, cut in chunks
¼ cup melted butter (60 ml)
1 Tbsp smoked paprika (30 ml)
1 cup veal stock (250 ml)
12 oysters, shucked and liquid reserved
¼ cup flat leaf parsley, chopped (60 ml)
Salt and pepperTurducken
1 25 lb(s) turkey, deboned
1 5 lb(s) duck, deboned
1 3 ½ lb(s) chicken, deboned
½ cup smoked paprika (125 ml)
½ cup melted butter (125 ml)
Salt and pepperGravy
½ cup drippings from the Turducken, (125 ml)
2 cup stock (500 ml)
3 sprig of thyme
2 Tbsp of flour (30 ml)
2 Tbsp of butter (30 ml)
Salt and pepperCooking Notes
1. Combine the water, sugar, dry yeast and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Kneading the dough can also be done by hand.
2. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately an hour or until the dough has doubled in size. Knock the air out for 30 seconds by punching it. You can now shape it in a ball, then place it on to a flour-dusted baking tray lined with parchment paper. Brush top of cornbread with egg wash, sprinkle the top with flour and coarse salt. Let it sit in a warm spot for an hour.
3. Pre-heat oven at 400F (200C).
4. Bake for approximately 30 minutes or until the crust is golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for about 1 ½ hours.Stuffing
1. Cube up corn bread and set aside.
2. In a large skillet, heat the oil over medium-high heat. Add Morteau sausage and cook for about 5 minutes until golden brown. Add celery, onions, pepper and garlic and continue cooking until translucent about 5 minutes. Deglaze with veal stock. Add in cornbread. Transfer to a large bowl. Add melted butter, paprika, oysters and their liquid and parsley. Season with salt and pepper. Reserve in the refrigerator until ready to use.Turducken
1. Spread the turkey, skin down, on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the smoked paprika, patting the seasoning in with your hands. (Be sure to turn the leg, thigh and wing meat to the outside so you can season it too.) Season with salt and pepper.
2. Stuff some of the stuffing in the leg, thigh and wing cavities until full but not tightly packed. (If too tightly packed, it may cause the leg and wing to burst open during cooking). Spread an even layer of the stuffing over the remaining exposed meat, about 1/2 to 3/4 inches thick. You should use a total of about 4 cups of stuffing.
3. For the duck, remove some of the fat and keep aside. Place the duck, skin down, on top of stuffing, arranging the duck evenly over the stuffing. Season the exposed duck meat generously and evenly with smoked paprika, using about 1 tablespoon, and pressing it in with your hands. Season with salt and pepper. Then spread about 1 cup of the stuffing evenly over the exposed duck meat, making the layer slightly less thick, about 1/2 inch thick. Repeat with the chicken and the remaining stuffing. Place an Italian truffle in the center (optional).
4. Enlist someone’s help to close Turducken. Fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1 inch apart. When you finish sewing up the Turducken on the first side, turn it over in the pan to sew closed any openings in the other side. Then tie the legs together, just above the tip bones. Leave the Turducken to cook, breast side up, in the pan, tucking in the turkey wings.
5. With the assistance of your helper, carefully lift the open Turducken into an ungreased 15x11 baking pan that is at least 2-1/2 inches deep. (NOTE: this pan size is ideal because the Turducken fits snugly in the pan and stays in the proper shape while cooking).
6. Place the Turducken pan in a slightly larger pan with sides at least 2-1/2" deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the Turducken with the remaining smoked paprika, patting it in with your hands. Brush with melted butter.
7. Bake the Turducken at 325F (170C), about 4 hours, until done, or until a meat thermometer inserted through to the center reads 165 °F. When done, remove the turducken from the oven and let rest for about 15 minutesGravy
1. For the gravy, place the turducken drippings in a pot over medium-high heat. Add stock, thyme, and beurre manier. Season with salt and pepper. Let the gravy come to a boil. Turn down heat to medium low and let the gravy simmer for 10 minutes.Cooking Notes
1. With strong spatulas inserted underneath (remember there are no bones to support the birds' structure), carefully transfer the Turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains the stuffing and all three meats.
2. Note : Stuffing and assembling the Turducken can be made 1 day ahead and kept in the refrigerator.
3. Note: Beurre manier is 2 tablespoons of butter and 2 tablespoons of flour. This is used to help thicken sauces.