Video:How to Make Turduckenwith Krystyna Rittichier
Finished turducken makes a delicious and impressive display for a family dinner, and it would even make a great main course for an elegant dinner party. Watch this how-to video from About.com to learn how to build and bake a turducken.See Transcript
Transcript:How to Make Turducken
Hi. I’m Krystyna Rittichier with About.com, and today I’ll show you how to make turducken. Finished turducken makes a delicious and impressive display for a family dinner, and it would even make a great main course for an elegant dinner party.
For the Turducken Recipe You Will Need:
- 10-12 lb turkey
- 5-6 lb duck
- 3-4 lb chicken
- 4 ¾ cups prepared stuffing
- 3 metal skewers
First You Need to Debone the Turkey.
Remove the organ packets from the body and neck cavities before you begin. With the turkey back side up on the carving board, cut the spine from the turkey with culinary scissors or a sharp carving knife.
Separate the meat from the rib cage using the tip of a sharp knife. When you get to the wing, snap the joint which connects the wing to the turkey body. Cut the remaining connective tissue, but leave the wing attached to the meat. Continue cutting the meat from the rib cage, and be careful not to cut through the skin or breast meat on the sides or bottom of the turkey.
When you get to the leg joint, snap the joint which attaches the leg to the bottom of the turkey. Place your thumb on the joint, grasp the turkey leg with your other hand, and snap the joint by pulling the leg back. Cut the connecting tissue. Separate the meat from the top of the thigh bone using the tip of your knife.
When you get to the leg joint, snap the joint. Cut through any connecting tissue, and remove the thigh bone. Leave the leg bone in for presentation. When you have completely separated the meat from the rib cage, repeat these steps on the other side of the turkey. You should have completely separated the ribcage from the turkey.
Remove the Bones from the Duck and Chicken
To debone the duck and the chicken, you will repeat the same steps that you did with the turkey. The only difference with the duck and the chicken is that you should remove all the bones from the meat.
To remove the wing bones, you will simply cut them off. When you reach the wing joint while separating the meat from the bone, snap the joint which connects the wing to the body. Cut the wing off at this joint.
When you reach the thigh joint, remove the thigh bone as you did with the turkey. You will also need to remove the leg bone. Make a cut to the bone in the leg. Begin separating the meat from the bone on all sides.
When you reach the bottom of the leg, peel the meat back, and cut it from the bone. Remove any large tendons from the leg meat.
Preheat the Oven and Stuff the Turkey with the Duck and Chicken
Preheat your oven to 300 degrees. Place the turkey breast side down on the cutting board. Apply a thin layer of stuffing. Place the duck, breast side down on the stuffing. Apply another layer of stuffing. Place the chicken breast side down on the stuffing. Apply the rest of the stuffing.
Close the chicken up, and fasten with a metal skewer. Close the duck up around the chicken, and fasten with a skewer. Close the turkey up around the duck, and fasten with a skewer.
Bake the Turducken and Test the Temperature for Doneness
Bake the turducken in a broiler pan for 3 to 4 hours. The dish is done when the internal temperature reaches 165 degrees. Make sure to take the temperature at the very center of the roast.
Allow the turkucken to cool for 30 minutes before carving. When you are ready to carve, carve across the breast to ensure each slice contains chicken, duck, turkey and stuffing.
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