The complete Turducken recipe 

A Thanksgiving recipe not for the faint of heart.

Page 5 of 5

STEP 9: Roast the Turducken

Preheat the oven to 225° and bake for 8 hours, or until the center of the Turducken reads 165° on a meat thermometer. Check the bird after 4 hours and, if necessary, cover it with aluminum foil if it’s browning too quickly.

STEP 10: Rest & Carve the Turducken

Remove the Turducken from the oven and allow it to rest for one hour. If you have extra stuffings, increase the oven temperature to 375° and bake them while the Turducken is resting.

With strong spatulas inserted underneath (because there are no bones to support the bird’s structure) carefully transfer the Turducken to a serving platter and present it to your guests before carving. Place the Turducken on a flat surface and cut the bird in half crosswise so that each slice contains all three stuffings in all three meats. If you’ve got one, an electric knife does very well. I found that it’s best to support the exposed layers with a vertical cookie sheet, then to cut an inch thick slice and use a spatula to help hold it against the sheet bottom and lower the slice until the cookie sheet is horizontal. Then, I cut each slice in half and use the spatula to transfer it intact to a dinner plate.

STEP 11: Turducken Gravy

3 tablespoons clear Turducken roasting fat, skimmed from the pan

¼ cup flour

4 cups hot poultry stock (from Step 4)

The degreased roasting juices

Kosher salt and freshly ground pepper

3 tablespoons cold butter

While the Turducken is resting, skim the congealed fat from the poultry stock in the fridge and bring it to a simmer. Make a brown roux by blending 3 tablespoons of fat from the roasting pan with the flour in a saucepan with a wooden spoon. Stir it slowly over moderate heat for several minutes until the roux is a walnut color. Remove the pan from the heat and stir until the bubbling stops. Vigorously whisk in 3 cups of hot poultry stock and simmer for 10 minutes, stirring occasionally. Spoon off visible fat and deglaze the roasting pan with an additional cup of stock; pour this liquid into the simmering gravy base and simmer for several minutes more to concentrate the flavor. Remove the gravy from the heat, season with salt and pepper and, just before serving, whisk in the cold butter a tablespoon at a time to further emulsify the gravy.



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