• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 1
    OK

    Turducken

    Turducken (turkey + duck + chicken) has Roman roots, but in America can be traced to a specialty meat shop called Hebert's in Maurice, Louisiana. They have been producing turduckens commercially since 1985. The story goes that a local farmer brought his own birds and asked Hebert to prepare them that way. During the day of Thanksgiving, the company prepares around 5,000 turduckens per week for an insatiable public.

    Yvan Lemoine is a Venezuelan-born chef based in New York City. He stared in the eighth season of the Food Network's Food Network Star, co-owns the food studio iFood Studios, and currently works with the Lavo Restaurant Group and the Surf Lodge in the Hamptons. Lemoine recently released his first cookbook, Comidas USA.


    Ingredients
    1
    red apple
    1
    head
    plus 3 cloves garlic
    2
    sticks
    cinnamon
    1
    turkey (10 to 12 pounds), de-boned (except for the drumstick and wings)
    1
    duck (3 to 4 pounds), de-boned
    1
    chicken (3 to 4 pounds), de-boned
    1
    pound
    butter
    2
    shallots, peeled
    10
    sprigs
    fresh parsley
    5
    sprigs
    fresh rosemary
    15
    sprigs
    fresh thyme
    1
    onion, sliced
    *
    salt and fresh pepper, to taste
    Directions
    Preheat oven to 500°F.
    Cut red apple, onion and garlic head in quarters. Microwave in a bowl with cinnamon for five minutes.
    Blend butter with 3 peeled garlic cloves, shallots and herbs.
    Place turkey breast side down and rub with the butter. Season with salt and pepper.
    Place the duck skin side down and rub with the butter. Season with salt and pepper. Place on top of turkey breast.
    Now place the chicken and rub with the butter. Season with salt and pepper. Place on top of duck breast.
    Finish filling the bird with remaining herbs, apples, garlic and onion.
    Roll the turducken and sew with thick string and needle.
    Truss the turkey with string, rub it with the remaining butter, cover with cheesecloth and place on a roasting rack in a shallow pan.
    Roast turkey at the lowest level of the oven at 500°F for 30 minutes.
    Cover with foil, turn the oven to 250°F and roast for 2 1/2 to 3 hours basting the turkey with butter that drips to the bottom of the pan until the chicken reaches an internal temperature of 150°F.
    When the turducken is ready, remove from the oven and remove the cheesecloth. Cover with foil and let stand for 30 minutes. Serve hot with gravy and cranberry sauce.

    The base number of servings for this recipe is 1
    OK

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