- 1 (6-pound) whole duck, fully deboned
- 1 (4-pound) whole chicken, fully deboned
- 1 (25-pound) whole turkey, deboned except for wings and legs
- About 1 cup olive oil, divided
- About 5 tablespoons blackening spice, divided
- 5 pounds regular cornbread dressing
- Spinach Stuffing (see recipe online)
- Andouille Sausage Stuffing (see recipe online)
- 3 roasted red bell peppers, cut into strips
- 2 tablespoons freshly chopped garlic
- 2 tablespoons kosher salt
- 2 quarts turkey gravy, for serving
You will need the following tools & gadgets:
- Large roasting pan and rack
- Parchment paper
- Aluminum foil
- 20 feet of butcher’s twine
- Large sewing needle
For duck and chicken:
In a well-ventilated area, heat a large cast-iron skillet over high heat. Rub chicken and duck with enough olive oil to coat. Generously season with blackening spice on both sides. Place skin-side down in hot skillet for 1—2 minutes. Turn over and repeat. Refrigerate until ready to use.
Stuffing the TurDucKen:
Place turkey skin-side down on a flat surface. Rub meat with 3 tablespoons olive oil. Sprinkle with garlic and 1 tablespoon blackening spice. Spread an even layer of cornbread dressing over the meat, about ¾-inch thick, and pat down. Spread a ¼-inch layer of spinach stuffing. Sprinkle with 2 cups sausage stuffing. Place 6—8 slices of roasted red bell pepper on top. Place chilled duck skin-side down on top of layered stuffing. Repeat layered stuffing as above. Arrange chilled chicken skin-side down on top of stuffed duck. Spread another layer of stuffing on top of chicken meat. Press down gently to compact all ingredients.
Trussing the TurDucKen:
Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher’s twine. Stitch about 1 inch apart, starting at the back of turkey and working toward the neck. Roll turkey over breast-side up and finish sewing the neck portion.
Tie off and cut twine. Sew up the opening at the leg section of the turkey. Truss legs together with twine. For extra support, tie butcher’s twine around the bird’s width every 3 inches along the bird’s length.
Heat oven to 200°. Lift TurDucKen into a large roasting pan with a rack. The pan should be at least 3 inches deep to catch drippings. Rub the exposed skin of the bird with 2 tablespoons olive oil and sprinkle with 1 tablespoon blackening spice and salt. Wrap drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Roast until the internal temperature reaches 165°, about 12 hours. Remove foil and parchment paper during the last hour of roasting and increase oven temperature to 325°. Baste with drippings. Remove from oven and let sit in roasting pan for at least 1 hour. Using 2 spatulas, place TurDucKen on a carving platter and remove all twine. Slice and serve with gravy.
NOTE: Tell your butcher about your TurDucKen endeavor and have the birds deboned for you. Go to ediblesarasota.com for Alpine Steakhouse’s recipes for Andouille Sausage Stuffing and Spinach Stuffing.
Courtesy of Matt and Mark Rebhan at Alpine Steakhouse.