This is a turkey stuffed with a duck, stuffed with a chicken stuffed with dressing. You will need toothpicks and kitchen string for this recipe.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.

    Advertisement
  • Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.

  • Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.

  • With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.

  • Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

Tips

Learn more about how to cook a turkey for Thanksgiving in our How to Cook a Turkey article!

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

836 calories; 52.8 g total fat; 262 mg cholesterol; 360 mg sodium. 5.3 g carbohydrates; 78.7 g protein; Full Nutrition


Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2006
Used 4# chicken 6# duck 24# turkey. Remove lot of the chicken skin duck fat/skin. Leave the wings &legs bones in the turkey for show. Made 3 diff stuffings POTATO STUFFING(boiled mashed taters 5#-1 stick butter-6 eggs-6-8 stalks celary chopped-1-1.5 bags of bread cubes-S&P) BREAD STUFFING(1 lg can broth-1 med onion chopped-7 stalks celary chopped-poultry seasoning- boil -pour over 2 loaves torn up bread-S&P) RICE STUFFING(2 boxes U Ben's Wild and Long Grain Rice-4.5 C Broth-Shredded carrots-Chopped celary-small onion chopped-poultry seasoning to taste-2 small pkgs of dried cranberries). Work on lg cookie sheet-Start with S&P both sides each bird -turkey put small amt layer potato on the turkey. duck and place on turkey. add sm amt rice on duck. Put chicken on duck & add sm amt bread. Fold each bird up around & someone tress up bird w/ cooking twine. put the roaster over the bird and flip everything over birdzilla is now breast side up in roaster. Roast covered @ 325F 5-6 hrs (or til internal temp of chicken stuffing is 165F) place 4 metal skewers into center of chicken help conduct heat. Make sure you check bird every hrs or so & remove excess liquid in pan or it will boil/fry. Take foil off pan to brown the bird &replace if needed to finish cooking. Ours took 5 hrs and was completely cook. We did not baste it &it came out very juicy and moist. Let the bird sit at room temp for an hour. Tasted fantastic & even the left over white meat was moist and delicious days later. Read More
(79)

Most helpful critical review

Rating: 2 stars
05/23/2007
This dish was too fussy to make and ended up coming out rather dry. How do you fit everything in there anyways? In the end I had to make each bird seperately and ended up using different types of stuffing for each. Very good seperately not so much together. Read More
(24)
26 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/28/2006
Used 4# chicken 6# duck 24# turkey. Remove lot of the chicken skin duck fat/skin. Leave the wings &legs bones in the turkey for show. Made 3 diff stuffings POTATO STUFFING(boiled mashed taters 5#-1 stick butter-6 eggs-6-8 stalks celary chopped-1-1.5 bags of bread cubes-S&P) BREAD STUFFING(1 lg can broth-1 med onion chopped-7 stalks celary chopped-poultry seasoning- boil -pour over 2 loaves torn up bread-S&P) RICE STUFFING(2 boxes U Ben's Wild and Long Grain Rice-4.5 C Broth-Shredded carrots-Chopped celary-small onion chopped-poultry seasoning to taste-2 small pkgs of dried cranberries). Work on lg cookie sheet-Start with S&P both sides each bird -turkey put small amt layer potato on the turkey. duck and place on turkey. add sm amt rice on duck. Put chicken on duck & add sm amt bread. Fold each bird up around & someone tress up bird w/ cooking twine. put the roaster over the bird and flip everything over birdzilla is now breast side up in roaster. Roast covered @ 325F 5-6 hrs (or til internal temp of chicken stuffing is 165F) place 4 metal skewers into center of chicken help conduct heat. Make sure you check bird every hrs or so & remove excess liquid in pan or it will boil/fry. Take foil off pan to brown the bird &replace if needed to finish cooking. Ours took 5 hrs and was completely cook. We did not baste it &it came out very juicy and moist. Let the bird sit at room temp for an hour. Tasted fantastic & even the left over white meat was moist and delicious days later. Read More
(79)
Rating: 5 stars
11/25/2007
The Turducken was tremendous and less work than we anticipated. The butcher boned the birds which unless you're Jacque Pepin is the only way to go. It's your typical thanksgiving turkey only thrice as nice! Actually nicer still b/c with the birds all boned the potentially destructive art of carving is removed: you slice straight through the layers of poultry and stuffing. It's like rouladen or a yule log. The ONLY downside: the price. We got ours at WholeFoods and the pricetag really put the po' in poultry three ways. Leftovers for days though. I would NOT drink red burgundy or Oregon Pinot Noir with this again. It was better with a bolder wine: Exceptional with a Spanish Ribera del Duero. Read More
(74)
Rating: 5 stars
05/01/2005
we made this recipe at christmas at the request of our teenage sons. it was a huge hit! i left the birds just barely frozen when i started it was easier to debone them. i only removed the main cavity bones from all the birds and left the legs and wing bones in place it was so much easier and turned out fine. make sure you have an extra set of hands after stuffing the birds to pull them all together and put them in the roasting pan. our teenagers have already asked to have this one made again. Read More
(48)
Advertisement
Rating: 5 stars
11/19/2004
I made turducken for Xmas last year and it was a Big Hit. It was a lot of work making 3 kinds of stuffing - This year I'm going to use the sausage & oyster stuffing only. I also left the bone in the Turkey drumstick and the entire wing - By leaving the bone in the leg & wing the creation looked just like a regular Turkey. In my opinion " TURDUCKEN " is worth the work - the floavour is Fabulous!!! Read More
(34)
Rating: 4 stars
01/11/2006
This is a great recipe for a crowd. However more detail would help as well as Photos(?). Read More
(31)
Rating: 5 stars
12/05/2005
This is WONDERFUL! I am from Louisiana and have had these before but never actually made one myself. It does make it easier to buy the turkey chicken and duck already deboned. Then you can make this your own recipe by using your favorite stuffing and spices though it is hard to beat the original cajun spices. Laissez les bons temps rouler! Read More
(28)
Advertisement
Rating: 5 stars
11/26/2008
I'm (originally) from Southwest Louisiana and this is a REAL recipe. Very good. Tried introducing it to my new home in Virginia they thought it was odd but liked it a lot. Read More
(26)
Rating: 2 stars
05/23/2007
This dish was too fussy to make and ended up coming out rather dry. How do you fit everything in there anyways? In the end I had to make each bird seperately and ended up using different types of stuffing for each. Very good seperately not so much together. Read More
(24)
Rating: 5 stars
09/20/2004
I to am from Southwest Louisiana and it is a real recipe and quite good I might add. We have one every Christmas. Give it a chance I know it sounds strange- but it is great! Read More
(20)