Turducken

• 1 (12-14 lb) turkey
• 1 (4-5 lb) duck
• 1 (3-4 lb) chicken
• Salt
• Black pepper
• 2 tbsp poultry seasoning
• 1 lemon, halved
• 1 onion, quartered
• 1 head garlic, halved crosswise
• 2 cups chicken broth
• 2 tbsp olive oil
• Fresh herbs for garnish

Steps

1. 1 Prepare the chicken: Season cavity with salt, pepper, and poultry seasoning; stuff with lemon, onion, and garlic halves.
2. 2 Prepare the duck: Season cavity similarly and stuff with the prepared chicken.
3. 3 Prepare the turkey: Season cavity and stuff with the prepared duck.
4. 4 Secure all openings with skewers or trussing.
5. 5 Place the turducken in a roasting pan, drizzle with olive oil, and pour chicken broth around it.
6. 6 Roast in a preheated 325°F oven until the internal temperature reaches 165°F, about 4 hours.
7. 7 Remove from oven, let rest for 20 minutes before carving.
8. 8 Garnish with fresh herbs before serving.

Equipment

• Roasting pan
• Meat thermometer
• Skewers or kitchen twine

Variations

• Consider adding layers of sausage for an extra kick.

Substitutions

• If duck is unavailable, substitute with Cornish game hen.

Pairings

• Classic mashed potatoes
• Green bean casserole

Nutrition

Tips

• Use a meat thermometer to ensure perfect doneness.
• Start the prep a day ahead to stay stress-free on the big day.

Storage

Refrigerate leftovers within 2 hours. Store in an airtight container for up to 3 days. Reheat in a 325°F oven until warmed through.

Freezing: Freeze uncooked turducken for up to 2 months. Thaw in the refrigerator overnight before roasting.

Serving Suggestions

• Serve with classic stuffing and cranberry sauce.
• Pair with roasted vegetables for a complete holiday feast.

FAQ