Ultimate Three-Bird Roast (Turducken)
Indulge in the grandeur of the Ultimate Three-Bird Roast, a culinary marvel that brings together the juicy flavors of turkey, duck, and chicken, all lovingly crafted and nestled within each other. This impressive dish is not just a meal; it's a centerpiece that dazzles at any gathering, perfect for holidays or celebrations. With a rich stuffing made of savory Morteau sausage, oysters, and homemade cornbread, every slice offers a delightful blend of textures and tastes that will leave your guests in awe. This recipe benefits from advanced preparation, allowing the flavors to meld beautifully and ensuring a memorable dining experience.
N/A
Servings
N/A
Calories
33
Ingredients
Ingredients
warm water
1 1/2 cups (about 110 to 115 degrees F)
sugar
1 tablespoon
kosher salt
2 teaspoons (plus more for dusting)
active dry yeast
2 teaspoons
flour
2 cups
cornflour
1 cup
vegetable oil
for coating the bowl
egg wash
vegetable oil
2 tablespoons
Morteau sausage
1 pound (chopped)
onions
2 (finely chopped)
celery
2 ribs (finely chopped)
red bell pepper
1 (finely chopped)
garlic cloves
4 (minced)
veal stock
1 cup
cornbread
1 loaf (cut in chunks)
oysters
12 (shucked, liquid reserved)
flat leaf parsley
1/4 cup (chopped)
smoked paprika
2 tablespoons
melted butter
1/4 cup
salt and pepper
(to taste)
turkey (20 to 25 pounds)
1 (deboned)
duck (4 to 5 pounds)
1 (deboned)
chicken (3 to 3-1/2 pounds)
1 (deboned)
truffle
1 (optional)
smoked paprika
1/2 cup
melted butter
1/2 cup
salt and freshly ground black pepper
reserved turducken drippings
1/2 cup
stock
4 cups
fresh thyme
3 sprigs
flour
2 tablespoons
butter
2 tablespoons (blended (beurre manie))
Instructions
1
Prepare the cornbread first: In a bowl of a stand mixer, mix warm water, sugar, and kosher salt. Sprinkle yeast on top, allowing it to foam for about 5 minutes.
2
Add flour into the yeast mixture and mix on low speed, then knead on medium speed for about 4-5 minutes until smooth and elastic.
3
Remove dough, oil the bowl, and let it rise covered for about 1 hour until doubled in size.
4
Punch down the dough, shape into a ball, place on a floured tray, brush with egg wash, sprinkle with flour and salt, and let rise again covered for 1 hour.
5
Preheat your oven to 400°F (200°C) and bake the cornbread for about 30 minutes. Let it cool for 1.5 hours.
6
For the stuffing: Cube the cooled cornbread. In a skillet, heat oil over medium-high heat, add chopped Morteau sausage, cooking until golden. Add onions, celery, peppers, and garlic, cooking until translucent.
7
Deglaze with veal stock, mix in the cubed cornbread, then fold in oysters, parsley, smoked paprika, and melted butter. Season with salt and pepper. Refrigerate the stuffing until ready to use.
8
To assemble the turducken: Lay the deboned turkey skin-side down, season generously with smoked paprika, salt, and pepper. Fill the leg, thigh, and wing cavities with stuffing before spreading a thick layer over the exposed meat.
9
For the duck: Lay it skin-side down on the stuffing, season with smoked paprika, salt, and pepper, and spread 1 cup of stuffing on top. Repeat with the chicken and remaining stuffing, optionally adding a truffle in the center.
10
With assistance, carefully sew up the turkey, tie the legs, and place it breast-side up in a deep baking pan.
11
Put this pan in a larger pan to catch drippings, season the exposed turducken with more smoked paprika and brush with melted butter.
12
Bake at 325°F (165°C) for about 4 hours, or until the internal temperature reaches 165°F (74°C). Let rest for 15 minutes before transferring to a serving platter.
13
For gravy: In a pot over medium-high heat, combine turducken drippings with stock and fresh thyme, whisking in the beurre manie to thicken. Simmer for 10 minutes, seasoning to taste.
14
Carve and serve the turducken with extra dressing and gravy on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What birds are included in the Ultimate Three-Bird Roast?
The roast includes a turkey (20-25 lbs), a duck (4-5 lbs), and a chicken (3-3.5 lbs).
What type of stuffing is used in this Turducken recipe?
The recipe uses a savory stuffing made of homemade cornbread, Morteau sausage, and shucked oysters.
How do I prepare the cornbread for the stuffing?
Mix warm water, sugar, salt, and yeast, then add flour and cornflour. Let it rise for an hour, shape it, let it rise again, and bake at 400 degrees F for 30 minutes.
What is the first step in making the stuffing?
Cube the cooled cornbread, then cook chopped Morteau sausage in a skillet until golden before adding vegetables.
Which vegetables are used in the stuffing?
The stuffing includes finely chopped onions, celery, red bell pepper, and minced garlic cloves.
What liquid is used to deglaze the stuffing skillet?
One cup of veal stock is used to deglaze the skillet before mixing in the cornbread cubes.
Are there any unique seafood ingredients in the stuffing?
Yes, 12 shucked oysters and their reserved liquid are folded into the stuffing mixture.
How should the turkey be prepared for assembly?
The turkey should be deboned and laid skin-side down, then seasoned with smoked paprika, salt, and pepper.
How do you assemble the layers of the birds?
Stuff the turkey cavities and spread a layer of stuffing, then place the duck on top, add more stuffing, and finish with the chicken.
Is there an optional gourmet ingredient for the center of the roast?
Yes, you can optionally place a truffle in the center of the chicken before closing the roast.
How do you secure the Turducken before roasting?
The turkey is carefully sewn up and the legs are tied together to hold the structure.
At what temperature should the Turducken be roasted?
The Turducken should be baked at 325 degrees F (165 degrees C).
How long does it take to roast the Three-Bird Roast?
It typically takes about 4 hours for the internal temperature to reach the safe level.
What is the safe internal temperature for the Turducken?
The roast is done when it reaches an internal temperature of 165 degrees F (74 degrees C).
How long should the roast rest before serving?
The Turducken should rest for 15 minutes before being transferred to a serving platter and carved.
How is the gravy for this recipe made?
Combine 1/2 cup of drippings with 4 cups of stock and fresh thyme, then thicken with a beurre manie.
What is a beurre manie?
It is a mixture of equal parts flour and butter (2 tablespoons each in this recipe) blended together to thicken the sauce.
What seasoning is used for the exterior of the bird?
The exterior is seasoned with a generous amount of smoked paprika and brushed with melted butter.
How many grams of smoked paprika are used in total?
The recipe calls for 2 tablespoons in the stuffing and an additional 1/2 cup for the assembly and exterior.
What type of yeast is used for the cornbread?
The recipe calls for 2 teaspoons of active dry yeast.
How long should the cornbread cool before cubing?
The cornbread needs to cool for about 1.5 hours before being cut into chunks.
What kind of stock is recommended for the gravy?
The recipe calls for 4 cups of stock, which is combined with turducken drippings.
Can I use regular paprika instead of smoked?
While you can, the recipe specifically specifies smoked paprika to provide a deep, savory flavor.
How much melted butter is used for the assembly phase?
The assembly phase uses 1/2 cup of melted butter for brushing the exterior.
Is the chicken deboned for this recipe?
Yes, all three birds (turkey, duck, and chicken) must be deboned before assembly.
What is the purpose of placing the baking pan inside a larger pan?
This is done to catch any extra drippings and prevent messes in the oven during the long roasting time.
What herb is used in the gravy?
Three sprigs of fresh thyme are used to flavor the gravy.
How is the turkey seasoned on the inside?
The deboned turkey is laid skin-side down and seasoned generously with smoked paprika, salt, and pepper.
Does the stuffing need to be cold before assembly?
Yes, the instructions state to refrigerate the stuffing until it is ready to be used for assembly.
What is the recommended serving suggestion?
Carve the Turducken and serve it with the homemade gravy and extra dressing on the side.