Turducken Seasoning Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). 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 Dressing and push the dressing 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 dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
• With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
• 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 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

Steps:

• For the cornbread:
• Combine the water, sugar, and kosher salt in the bowl of a stand mixer fitted with the dough hook attachment, and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Cook's Note: Kneading the dough can also be done by hand.
• 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 1 hour or until the dough has doubled in size. Knock the air out for 30 seconds by punching it down. You can now shape the dough into a ball, then place it onto a flour-dusted baking tray lined with parchment paper. Brush the top of the cornbread with egg wash, sprinkle the top with flour and coarse salt. Let it sit in a warm spot for 1 hour.
• Preheat the oven at 400 degrees F.
• Bake the cornbread for approximately 30 minutes or until the crust is golden brown.
• Cook's Note: 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 the bread on a rack and allow it to cool for about 1 1/2 hours.
• For the stuffing:
• Cube up the cooled cornbread and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the Morteau sausage and cook for about 5 minutes, until golden brown. Add the onions, celery, pepper, and garlic and continue cooking until translucent, about 5 minutes. Deglaze with the veal stock. Add in the cornbread. Transfer to a large bowl. Add the oysters and their liquid, parsley, paprika, and melted butter. Season the stuffing with salt, and pepper, to taste. Reserve the stuffing in the refrigerator until ready to use.
• To assemble the turducken:
• Spread the deboned turkey, skin-side 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. Cook's Note: Be sure to turn the leg, thigh and wing meat to the outside so you can season it too. Season the turkey with salt and pepper.
• Then stuff some of the stuffing in the leg, thigh and wing cavities until full but not tightly packed. Cook's Note: 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.
• For the duck: Remove some of the fat and keep aside. Place the duck, skin-side down, on top of the 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 the duck 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.
• 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 on 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.
• Serving suggestion: Serve with Root Vegetable Mash.
• With the assistance of your helper, carefully lift the turducken into an ungreased 15 by 11-inch baking pan that is at least 2 1/2-inches deep. Cook's Note: This pan size is ideal because the turducken fits snugly in the pan and stays in the proper shape while cooking).
• Place the turducken pan in a slightly larger pan with sides at least 2 1/2-inches 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.
• Bake the turducken at 325 degrees F, about 4 hours, until done, or until a meat thermometer inserted through to the center reads 165 degrees F. When done, remove the turducken from the oven and let rest for about 15 minutes
• For the gravy:
• Place the turducken drippings in a pot over medium-high heat. Add the stock, fresh thyme, and beurre manie. Season the gravy with salt, and pepper, to taste. Let the gravy come to a boil. Turn down heat to medium-low and let the gravy simmer for 10 minutes.
• Cook's Note: Remember there are no bones to support the birds' structure.
• With strong spatulas inserted underneath the bird, 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 3 meats. Serve additional bowls of the dressings on the side and serve with the gravy and the Root Vegetable Mash, if desired.
• Cook's Notes: Stuffing and assembling the turducken can be done 1 day ahead and kept in the refrigerator.
• Beurre manie is 2 tablespoons butter and 2 tablespoons flour. This is used to help thicken sauces.

Steps:

• The day before serving, cook pancetta in large sauté pan over low heat for 6 to 8 minutes, until fat is rendered and pancetta is browned. Drain on paper towels. Add sausage to pan in bite-size pieces, and cook sausage until no longer pink, breaking up into 1/2-inch pieces as you go. Drain on paper towels.
• Pour off fat in pan. Add oil, along with chopped onion, carrot and celery, and garlic and fennel seed. Cook over medium heat for 2 minutes. Add all non-bony parts of chicken and duck giblets, and season with salt and pepper. Cook until giblets are almost cooked through, about 5 minutes, turning once partway through. Raise heat to high and pour in brandy. Reduce until almost gone, then shut off heat and stir in tarragon and thyme. Remove giblets from pan and chop into 1/2-inch pieces. In a large bowl, fold together pancetta, sausage, vegetables, giblets and bread cubes. Taste and adjust seasoning. Let cool and chill overnight.
• The next morning, lay turkey out on counter, skin side down. Season with salt and pepper. Spread 1/3 of stuffing over its surface, mostly in empty center cavity between breast meat halves. Trim about 2/3 of fat from duck, leaving some fat over breast sections. Butterfly duck drumsticks. Lay duck pieces on top of turkey in their corresponding parts, fitting duck leg meat in cavity left by turkey thigh bones. Season with salt and pepper. Spread 1/3 of stuffing on duck. Lay chicken on top, again skin side down and corresponding in arrangement to turkey. Season with salt and pepper, and spread with remaining stuffing.
• Heat oven to 250 degrees. Thread a carpet or upholstery needle with 2 feet of thin twine. Sew turkey legs back into original shape, if necessary, with duck and chicken meat and stuffing inside the thighs.
• Rethread the needle with 3 feet of twine. Beginning at tail end, begin pulling sides of turkey together, reforming its body, stitching every inch or so. Have someone hold bird while you stitch. Do not sew turducken together too tightly or it will split open when cooking.
• Turn bird over; if necessary, sew together any parts of skin that may have ripped. With a 4-foot piece of twine, truss it as you would a chicken, wrapping the twine around tips of drumsticks (or loaf end), then crisscrossing it and going down around base of drumsticks. Crisscross twine under bird, then bring it up sides and crisscross it on top, wrapping it down and around wings, crisscrossing it on back side, and up again, tying it over breast.
• Season roasting pan with salt and pepper. Place turducken in pan breast side up, and season it. Place chicken and duck wings, along with as many halved onions or carrots fit, in pan.
• Cover pan with aluminum foil and bake. After 2 hours, begin checking bird every 30 minutes or so, and basting when juices form. Turn pan every now and then so it cooks evenly. When a thermometer inserted in turducken reads 130 degrees (probably about 4 or 5 hours), remove aluminum foil and turn up heat to 375 degrees. Baste every 15 minutes or so, until turducken reaches 165 degrees at its thickest point. Remove from oven and let cool for 10 minutes or so. With sturdy spatulas, lift onto platter. Cover turducken with foil, and let sit another 15 to 20 minutes. Meanwhile, strain pan juices and spoon off fat.
• Using a bread knife or carving knife, slice turducken like a loaf of bread. Serve, passing cooking juices.

Steps:

• Preheat oven to 375°F (190°C). 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 Dressing and push the dressing 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 dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
• With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
• 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 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

Steps:

• Mix together and use as rub on poultry after rubbing the outide with butter or olive oil. Also used for the inside of each layer.