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Servings: 25 servings, as main course
Cook Time: 5 hours
Difficulty: Hard

Ingredients Add to grocery list

1 cup kosher salt
1 cup brown sugar
1 gallon water
18 to 21-pound turkey, skin intact and boned except for drumsticks
Paula Deen’s House Seasoning
Cornbread Dressing, recipe follows
3 to 4-pound duck, boned
3 to 4-pound chicken, boned

Cornbread Dressing:
1 cup self rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

7 slices white bread, dried in warm oven
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten





To make the brine: Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.

Preheat roaster to 500 degrees F.

Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.

Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher’s twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.

Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.

Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.

Cook’s Notes: If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees F. Try to keep the flare-ups from the fire to a minimum.

Cornbread Dressing:

Preheat oven to 350 degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Follow instructions above to stuff birds.

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Reader Comments:


Can I order a Turducken already prepared and ready to cook?

By DebraCarter on November 14, 2012


Two questions: The instructions say 250 degrees for three hours. It most definitely needs to be corrected. Should the chicken stock be warmed before mixing it with the other ingredients? Thanks

By Ali Tavaf on January 09, 2012


I have made this 4 years. My family enjoys every moist morsel.

By Liz45 on December 22, 2011


I made this last year (Christmas 08) and loved it even though I blew its prep big time. I forgot to cook the cornbread dressing early enough so that it had time to cool so as a result, I just had to mix it together warm and it was a runny mess. Most of it ran out of the turducken so I just scooped it all up, put it in muffin tins and served them on the side as 'cornbread muffins.' This year, we live in Australia and I intend making it again but will get it right this time! It's a bit hot here for traditional food but I really want to make this anyway. Wish me luck, I'll post again and hopefully with better success!

By SoCalMum on December 20, 2009

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