About this recipe: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.
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)
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Method Prep:1hr › Cook:4hr › Ready in:5hr
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.
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.
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.
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.
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.
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