Ingredients:

Method for Boning:

a) Remove wish bone by making two slices on either side of each bone…run thumb and index finger up each side to loosen wish bone…then pull to remove.

b) Stand the bird on it’s head so the tail bone is up (Parson’s nose) using a strong knife cut straight down the back bone on one side of the tail…repeat on the other side of tail to remove back bone in one piece.

c) To remove legs…scrape flesh down the sides of the bone until you reach the knuckle…chop off knuckle and pull out bone.

d) Cut off wings …you don’t need them

e) To remove rib and breast plate…use tip of knife and follow close to bone to remove carridge

f) *****All bones of the duck and chicken are removed as they are inside the Turduckin….leave the wings and drumsticks of the turkey on to give the Turduckin structure while roasting

Stuffing:

This is your favorite recipe…keep in mind it should be one that is quite moist so as to lend flavor to the Turduckin.

- 1lb. sausage meat (pork)

- 8oz. chopped raw chicken livers

- 4oz. dry cranberries

- 8oz. stale bread (crumbed and soaked in buttermilk)

- 1 onion and 2 stalks celery chopped and sauted til tender

- 1 tsp. dry sage

- ½ cup port

- S&P

**** You can make this and store it in the fridge, BUT once you stuff the Turduckin you must roast it off…do not stuff the Turduckin and then store in the fridge for health reasons…raw bird and stuffing do not hold so roast it right away!

Assembly:

- Lay the turkey down skin side to the board

-Season heavily

-Spread a modest layer of stuffing

- Place duck skin side down on the turkey

- Season and apply more stuffing

- Place chicken skin side down on the duck

- Season and stuffing

- Pull the outsides of turkey to hold contents of the Turduckin

Assembly Continued:

- Using a butchers needle and twine so the back of the turkey is sewn up

- Tuck the turkey wings under and the drumsticks in front of bird

- Place Turducken on a vegetable trivet in a large roasting pan

- Roast 1st hour @ 375F

- Roast and baste 2nd hour @ 325F

- Roast till done @ 275F …internal temperature should read 182F to ensure center doneness

- 10lb. turkey in this method will roast for just over 4-5hours