, A Mouthwatering Site on the Internet!

Category Listing

A to Z Listing



Low Fat

Kid's Recipes





Turducken (a Chicken in a Duck in a Turkey)

The Turducken will need to bake for 12 or 13 hours at 190 degrees F, so begin preparation well in advance.

1 (20 to 25 pound) whole turkey
1 (4 to 5 pound) whole duckling
1 (3 to 4 pound) whole chicken
Corn bread dressing
Sausage stuffing

Place the cleaned turkey, breast side down, on a flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from neck end, gently separate meat from rib cage on one side. Toward neck end, cut through meat to expose shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.

Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving with bone. Cut through ball-and-socket joint to release thighbone from carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.

Repeat boning procedure on the other side of the bird. Carefully remove carcass and reserve for making stock. You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Cover the boned turkey and set aside (or chill).

Repeat the process on the duckling and chicken, but cut off the first two joints of wings, and debone both stumps of wings and leg drumsticks (cut through flesh at thinnest point and trim around these bones with a knife until they can be removed). Trim excess skin and fat from necks of birds. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey. Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact. Make stock from the chicken carcass.

Prepare Seasoning Mix and set aside.

Seasoning Mix
3 tablespoons salt
1 to 2 tablespoons paprika
1 to 2 tablespoons garlic powder
1 to 2 tablespoons pepper
1 to 2 teaspoons dried thyme

Prepare Sausage Stuffing.

Sausage Stuffing
3 cups onions, diced
1 1/2 cups celery, diced
2 pounds spicy Italian sausage
3 tablespoons paprika
3 tablespoons minced garlic
3 cups chicken stock
2 cups toasted bread crumbs

Melt butter in large skillet over high heat. Add onions and celery. Saut

Good Cooking Chef Store



To Search---First choose a Category from the drop-down list below, enter an ingredient name or the name of a recipe your'e looking for in the Search Box. Click the Search Button! Search Results will come from the Category you Selected.

Choose Recipe Category

Search by Ingredient or Recipe

   Full Site Search
Basil Shrimp

Cajun Wings

Tartar Sauce

Mac and Cheese

Tuscan Lamb

Texas Chili

Almond Pear Cake

Cheese Ball

Dakota Bread

Jerk Paste
Recipe Start Page
Privacy Policy
  Copyright © 2019 - Developed by
Use of this website is subject to our Terms and Conditions.
All service marks, logos and trademarks belong to their respective owners