Turducken Recipe by Paula Deen

Level: Hard

Time: 270 MINUTES

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  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 gallon water
  • 1 (18-21 lb) turkey, skin intact and boned except for drumsticks
  • Paula Deen House Seasoning
  • 1 (3-4 lb) duck, boned
  • 1 (3-4 lb) chicken, boned
  • paprika
  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs, plus 5 more, beaten
  • 2 tablespoons vegetable oil
  • 7 slices white bread, dried in warm oven
  • 1 sleeve saltine crackers
  • 2 cups celery, chopped
  • 8 tablespoons butter
  • 1 large onion, chopped
  • 7 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried sage
  • 1 tablespoon poultry seasoning


To make the brine: Mix kosher 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 500º.


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 225º to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155º. 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 225º for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155º and external temperature reaches 165º. Try to keep the flare-ups from the fire to a minimum.


Cornbread Dressing:


Preheat oven to 350º.

To make the cornbread, combine self-rising cornmeal, self-rising flour, buttermilk, 2 eggs and vegetable oil 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 5 beaten eggs and mix well. Follow instructions above to stuff birds.



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