A turducken is a deboned turkey stuffed with boneless duck and chicken and, in our case, two helpings of fresh sausage or dressing (or both). You can order a turducken in our Butcher Shop. We also make a fresh turducken sausage.
Place the Turduchen on a heavy baking tray with 1 cup of water in bottom of pan. Cook at 375 degrees F for approximately 3 hours covered and 1 hour uncovered with the breast side down, or until the internal temperature reaches 165 degrees F in the thickest part of the Turduchen. Check periodically to assure there is water in the pan during the cooking process. Cooking times may vary.
Remove from oven, cover with foil, and allow the Turduchen to rest for 30 minutes before moving from the baking tray. Move the Turduchen using two or more utensils to support after this time. Remove the stitching by pulling on one end of the twine while holding the Turduchen. Slice the Turduchen in half using the stitching line as a guide. Make cuts, perpendicular to the stitching line 1/2-to-3/4-inch thick cutting 1/2 of the Turducken at a time. Slice an entire half of the Turducken before removing a slice.
Making the Gravy
The Turduchen is removed from the pan. Place the pan on the stove top and low simmer to reduce the drippings to a paste separating the oil. Be careful not to burn the bottom of the pan. Poor off oil. Add one-quart warm stock to pan and heat on the stove top. Use either chicken, turkey, or pork stock. Simmer on low for 10 minutes to dissolve the paste created by the reduction. Combine two ounces cornstarch with warm water to make a liquid paste. Slowly add paste to pan stirring continuously, bring to a simmer for 3-5 minutes. Add additional cornstarch water mixture as needed to thicken gravy.
If stock is not available use one-quart hot water. Add 10 ounces of mushroom soup to thicken.
Add cornstarch mixture as needed for additional thickening.
Try this gravy method with drippings from anything you cook: poor off the oil, chop and slowly sauté a yellow onion, bell pepper, garlic (if garlic powder is not used in seasoning) and then proceed. Use the stock associated with the meat or poultry cooked. Chicken stock is mostly neutral and can be used with many meat and poultry items.
You can cook your Turduchen the day prior to serving, Refrigerate after cooking. The day you would like to serve the Turduchen, remove congealed grease, remove Turducken, Heat and make gravy, slice Turduchen while cold and place back into the pan with the gravy. Cover and heat in the oven for 1.5 hours at 250 degrees F.