A Turducken is essentially a Boneless Turkey, Boneless Chicken and a Boneless Duck stuffed one inside the other with a good contrasting meat—usually sausage—crammed between the layers of poultry. The whole enterprise is tied together with twine and then slowly roasted. At Mister Brisket, we use homemade spicy Italian Sausage as well as our sweet and salty Thai Sausage. Also, we sub in a duck breast for a full duck. This allows for faster cooking.
Turducken is originally a Cajun specialty originating in Louisiana.
Allow your Turducken two full days to defrost for two full days in the fridge prior to preparation.
- Season your Turducken liberally with your favorite spices such as kosher salt, pepper and paprika. Add fresh garlic if it suits your taste.
- Place the TD Breast side up on a flat oven rack in a shallow roasting pan.
- Preheat your oven to 275 degrees.
- Place your Turducken in the oven and baked uncovered for 3 hours. Now place a layer of foil over the TD and put back in the oven.
- Your TD should take roughly 5 hours to finish cooking. The TD is done when a meat thermometer reads 165 degrees in the center. Take the temperature at several different spots to make sure the TD is through cooking.
- Cooking times are not etched in stone. Some TD’s may cook quicker; others slower. There are a number of variables that affect cooking time.