December 7, 2008

Turducken

3 lbs. whole chicken, boned
salt and pepper to taste
Creole seasoning to taste
1 4 lb. duck, boned
16 lb. turkey, boned

Preheat oven to 375.

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.

Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing (recipe in bread section), 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 lg. roasting pan.

Roast covered for 4 hrs., or until the turducken is golden brown.

Continue to roast uncovered for 1 hr., 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 hrs. to baste, and remove excess liquid.

There will be enough pan juices for a gallon of gravy.

Carve and serve.

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