5 hours

    This is a turkey stuffed with a duck, stuffed with a chicken stuffed with stuffing! You will need wooden skewers and kitchen string for this recipe.

    36 people made this

    Serves: 12 

    • 1.3kg (3 lb) whole chicken, boned
    • salt and pepper to taste
    • Creole seasoning to taste
    • 1.8kg (4 lb) duck, boned
    • 7.3kg (16 lb) turkey, boned
    • 1 recipe sausage and oyster stuffing (recipe on this website)

    Prep:1hr  ›  Cook:4hr  ›  Ready in:5hr 

    1. Preheat oven to 190 C / Gas 5. Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
    2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Stuffing and push the stuffing into the leg and wing cavities so they will look as if they still have bones in them.
    3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold stuffing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold stuffing.
    4. With the help of a friend, bring the edges of the turkey skin up and fasten them together with skewers. Use the kitchen string to lace around the sticks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting tin.
    5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 80 degrees C and a thermometer inserted through the stuffing registers 75 degrees C. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for 4 litres of gravy. Carve and serve.

    Turkey tips

    For fail-safe tips and turkey cooking times see our guide to cooking turkey. Also don't forget our turkey gravy recipes.

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    Reviews in English (26)


    Used different ingredients. I subsituted the Stuffing, I used our family favourite of Sausagemeat, cooked then chopped chesnuts, plus I added a packet of Paxo Chesnut flavoured stuffing, mixed with an egg,when fully assembled,I it inplaced in tight fitting roasting tin, I placed 2 empty foil covered 1lb jam jams either side behind the legs to help shape the "birds" left it to set overnight prior to cooking, it retained it's shape beautifully, & looked really impressive when served,  -  28 Dec 2009


    Fantastic Great Success Christmas Dinner, I subsituted the stuffing with Sauagemeat , cooked chesnuts & a packet stuffing mix,thank you great recipe!!  -  28 Dec 2009


    Used 4# chicken 6# duck 24# turkey. Remove lot of the chicken skin duck fat/skin. Leave the wings &legs bones in the turkey for show. Made 3 diff stuffings POTATO STUFFING(boiled mashed taters~5#-1 stick butter-6 eggs-6-8 stalks celary chopped-1-1.5 bags of bread cubes-S&P) BREAD STUFFING(1 lg can broth-1 med onion chopped-7 stalks celary chopped-poultry seasoning- boil -pour over 2 loaves torn up bread-S&P) RICE STUFFING(2 boxes U Ben's Wild and Long Grain Rice-4.5 C Broth-Shredded carrots-Chopped celary-small onion chopped-poultry seasoning to taste-2 small pkgs of dried cranberries). Work on lg cookie sheet-Start with S&P both sides each bird -turkey put small amt layer potato on the turkey. duck and place on turkey. add sm amt rice on duck. Put chicken on duck & add sm amt bread. Fold each bird up around & someone tress up bird w/ cooking twine. put the roaster over the bird and flip everything over birdzilla is now breast side up in roaster. Roast covered @ 325F ~5-6 hrs (or til internal temp of chicken stuffing is 165F) place 4 metal skewers into center of chicken help conduct heat. Make sure you check bird every hrs or so & remove excess liquid in pan or it will boil/fry. Take foil off pan to brown the bird &replace if needed to finish cooking. Ours took 5 hrs and was completely cook. We did not baste it &it came out very juicy and moist. Let the bird sit at room temp for an hour. Tasted fantastic & even the left over white meat was moist and delicious days later.  -  28 Nov 2006  (Review from Allrecipes US | Canada)