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The legendary holiday Turducken

For a standout dish, try this — your guests will be speechless.

Preparation:

1 Spread the turkey, skin down, on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the smoked paprika, patting the seasoning in with your hands.


(Be sure to turn the leg, thigh and wing meat to the outside so you can season it too.) Season with salt and pepper.

2 Stuff some stuffing in the leg, thigh and wing cavities until full but not tightly packed. (If too tightly packed, it may cause the leg and wing to burst open during cooking.)

Spread an even layer of stuffing over the remaining exposed meat, about 1/2 to 3/4 inches thick. You should use a total of about 4 cups of stuffing.

3 For the duck, remove some of the fat and keep aside. Place the duck, skin down, on top of stuffing, arranging the duck evenly over the stuffing. Season the exposed duck meat generously and evenly with smoked paprika, using about 1 tablespoon, and pressing it in with your hands. Season with salt and pepper.

Then spread about 1 cup of the stuffing evenly over the exposed duck meat, making the layer slightly less thick, about 1/2 inch thick.

Repeat with the chicken and the remaining stuffing. Place an Italian truffle in the centre (optional).

4 With the assistance of your helper, carefully lift the open Turducken into an ungreased 15x11 baking pan that is at least 2-1/2 inches deep.


(Note: this pan size is ideal because the Turducken fits snugly in the pan and stays in the proper shape while cooking.)

5 Enlist someone’s help to close Turducken. Fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1 inch apart.

When you finish sewing up the Turducken on the first side, turn it over in the pan to sew closed any openings in the other side. Then tie the legs together, just above the tip bones.


Leave the Turducken to cook, breast side up, in the pan, tucking in the turkey wings.

6 Place the Turducken pan in a slightly larger pan with sides at least 2-1/2” deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the Turducken with the remaining smoked paprika, patting it in with your hands. Brush with melted butter.

7 Bake the Turducken at 325F (170C), about 4 hours, until done, or until a meat thermometer inserted through to the centre reads 165 °F. When done, remove the turducken from the oven and let rest for about 15 minutes.

 
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