Turducken (Paula Deen) Recipe

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Turducken (Paula Deen)
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Ingredients
29
Count
Nutrition
1510
Calories
Total time
330
Minutes
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Ingredients:

Directions:

  1. Brine:
  2. To make the brine: Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.
  3. Preheat roaster to 500 degrees F.
  4. Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.
  5. Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher's twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.
  6. Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.
  7. Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.
  8. Cook's Notes: If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees F. Try to keep the flare-ups from the fire to a minimum.
  9. House Seasoning:
  10. Mix ingredients together and store in an airtight container for up to 6 months.
  11. Dressing:
  12. Preheat oven to 350 degrees F.
  13. To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
  14. To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Follow instructions above to stuff birds.
  15. Yield: 8 to 10 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1509.57 Kcal (6320 kJ)
Calories from fat 1022.3 Kcal
% Daily Value*
Total Fat 113.59g 175%
Cholesterol 470.57mg 157%
Sodium 6378.19mg 266%
Potassium 1192.22mg 25%
Total Carbs 23.3g 8%
Sugars 11.09g 44%
Dietary Fiber 1.86g 7%
Protein 102.79g 206%
Vitamin C 2.9mg 5%
Iron 6mg 33%
Calcium 186.5mg 19%
Amount Per 100 g
Calories 182.92 Kcal (766 kJ)
Calories from fat 123.88 Kcal
% Daily Value*
Total Fat 13.76g 175%
Cholesterol 57.02mg 157%
Sodium 772.88mg 266%
Potassium 144.47mg 25%
Total Carbs 2.82g 8%
Sugars 1.34g 44%
Dietary Fiber 0.23g 7%
Protein 12.46g 206%
Vitamin C 0.3mg 5%
Iron 0.7mg 33%
Calcium 22.6mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39.3
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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