- By Tom Jackson
- Nov 15, 2017
Chef Tom shows you how to create a Turducken step by step with each bird being deboned and stuffed until you have a golden brown crisp bird. Enjoy!
- 1 (15 lb) turkey
- 1 (6 lb) duck
- 1 (4 lb) chicken
- Sweetwater Spice Classic Holiday Turkey Bath
- Cattleman’s Grill Ranchero Seasoning
- Homemade Sausage Stuffing (click for recipe)
Debone the chicken, starting by cutting alongside the backbone and following the rib cage around to the breastbone. Do the same from the other side of the backbone. Remove the flat of the wing completely and save for another cook. Cut around the bone of the wing drum, working your way toward the knuckle. Pull the bone out and slice free. Next, debone the thigh. Slice along the thighbone, down to the joint where the thigh meets the leg. Slice around the bone until it is freed. Then, slice around the knuckle of the leg drum, scraping the flesh away from the bone and working your way toward the end of the leg. When the bone is exposed enough to grab a hold of, pull it until it turns the meat of the leg inside out and slice the tendons to free the bone. Discard all bones.
Repeat the deboning process on the duck.
Repeat the deboning process on the turkey, with two exceptions. Leave the wing bones and leg bones in place.
Strain 1/4 cup Sweetwater Spice Classic Holiday Turkey Bath into a glass. Add 1/2 cup of cold water. Stir. Lay out the turkey, skin side down. Inject the breasts and tenderloins with the mixture. Season the flesh with the Cattleman’s Grill Ranchero Seasoning. Press a layer of stuffing over the meat, distributing evenly across the surface, and filling the leg and wing cavities.
Lay out the duck, skin side down, on top of the turkey. Season the duck with the Cattleman’s Grill Ranchero Seasoning. Press a layer of stuffing over the meat, distributing evenly across the surface, and filling the leg and wing cavities.
Lay out the chicken, skin side down, on top of the turkey. Season the duck with the Cattleman’s Grill Ranchero Seasoning. Press a layer of stuffing over the meat, distributing evenly across the surface, and filling the leg and wing cavities.
Pull the sides together, meeting where the backbone once was. Sew up the cut along the backbone using butcher twine and a large needle, or a FireWire cable skewer, making sure to go through flesh as well as skin, so it will not tear out. Sew up the ends (top and bottom cavities), to keep the filling from spilling out.
Place the turducken on a cooling rack over a sheet pan. Place in the refrigerator to dry out the skin overnight.
The next day, remove the second shelf, and preheat your Yoder Smokers YS640 pellet grill to 350°F. Remove the turducken from the refrigerator. Rub a thin layer of oil over the skin. Season the skin with Cattleman’s Grill Ranchero Seasoning. Cook the turducken on the cooling rack, over the sheet pan, on the main cooking grate, in the YS640.
When you achieve your desired color on the outside of (3-4 hours into the cook), tent a large sheet of foil over the turducken. Continue cooking until the internal temperature reaches 160°F. Rest 20 minutes before slicing to serve.