Turducken Recipes and the process of creating turducken
For you to produce turducken recipes you first have to acquire the skill of boning turkeys, chicken, and ducks. If you want to make a Royal Roast you will have to bone chicken goose and pheasant. Fortunately the anatomy of these birds are very similar so once you learn the technique for one bird it easily transfers to the others. And if you don't want to take the time to learn boning techniques you can have a good butcher do it for you.
Turducken Recipes have several advantages. In addition to being unique and a bit unusual, the process gives you the opportunity to add flavor to the birds and make them easier to carve. It also saves space in your oven. You have quite a bit of meat in a very small space. These recipes are usually for a large crowd because traditionally you are serving three birds, but we have method that answers the question how to make turducken for two, or for a small number of diners.
If you are going to do the boning yourself here is the step by step process.
Okay, we have the tree boned birds. The outer bird (the turkey) is boned as in the above link. The other two birds are completely boned including the drumsticks, or the wings and legs can be removed and just the breast portion used.
Next you will need three portions of stuffing. You can either mix three different stuffings or one large batch of stuffing. Often we try to keep stuffing light and loose for stuffing one bird, but that is not necessary or even desirable here. You want your dressings rather firm.
Chef Paul Prudhomme is often attributed with the creation turducken (a sometimes disputed assertion as layered birds have been around for centuries) but he did help to make the dish well known. Because he was from Louisiana turducken is often made with Cajun spices and dressing. A Cajun dressing can be made with a traditional stuffing recipe just by adding andouille or other hot spicy sausage removed from their casing and mixed with the stuffing. But turducken recipes do not require a Cajun spice and any good dressing, and poultry seasoning will work well. Choose your favorite.
Again we need to thank Walter Fuller of The Natural Link in Lewiston, New York. After he demonstrated how to bone a turkey, he showed us how he assembles turduckens.
Here is the process:
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