Turducken
  1. Debone chicken. Season. Roll in plastic wrap then vacuum seal. Cook 2 hrs in Sous vide 160°F Remove plastic wrap and sear all sides.

  2. Debone duck. Sew thighs together. Season. Place chicken in middle. Secure with twine. Roll in plastic wrap then vacuum seal. Cook 2 hrs in Sous vide 140° Remove wrap and sear all sides. Remove all twine.

  3. Debone Turkey leaving only the wings and thighs. Season. Place duck in middle. Fill gaps with stuffing. Fold sides up and sew shut.

  4. Rub compound butter underneath the turkey skin. Sew the last open shut truss the legs together then brush compound butter over the skin.

  5. Add mirepoix to roasting pan and place turducken on roasting rack.

  6. Roast for 400°F oven on convection for approximately 1.5 -2 hours (or until breast registers at 160) basting the skin with melted compound butter every 15 minutes.

  7. Allow to rest 30min, remove all twine and slice, enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Poultry

Cuisine🇺🇸American

Occasions🎉Celebration🎉Holiday

Season🍂Fall

DifficultyHard ⏰ 4h

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