Daily Archives: October 31, 2011


I figured Halloween calls for an extra-special recipe, so here we are.


I believe this feast of epic-ness was from 2007, but I figured I’d document it for future reference, should we ever choose to embark on a mission like this again.


-10-12 lb. turkey, deboned except for wings & legs
-5-6 lb. duck, completely deboned
-3-4 lb. chicken, completely deboned
-2 3/4 cups prepared savory bread stuffing, room temperature
-2 cups prepared cornbread stuffing, room temperature
-1/4 cup chopped pecans
1/2 cup whole berry cranberry sauce
-4 tbsp butter
-3 cloves garlic, cut in quarters
-6 fresh sage leaves
-2 tbsp fresh thyme leaves
-1 tbsp browning sauce
-1 tbsp olive oil
-salt, pepper

1) Have turkey, duck and chicken already deboned. (Save bones for stock). Keep poultry refrigerated until ready to use.
2) Measure out 2 1/4 cups bread stuffing and set aside. Place remaining 1/2 cup of studding in another bowl and mix with 1/2 cup cornbread stuffing, cranberry sauce, and pecans. Set remaining 1 1/2 cups cornbread stuffing aside.
3) Combine butter and finely chopped garlic, sage and thyme. Run hand under skin to separate and make a pocket, and distribute butter herb mixture evenly under skin.
4) Rub skin of turkey with browning sauce, then olive oil, and sprinkle with salt and pepper. Flip turkey over (skin-side down) and sprinkle with salt and pepper.
5) Preheat oven to 300 F. Spread bread stuffing evenly over turkey cavity and place duck on top of bread stuffing (skin-side down).
6) Spread cranberry nut stuffing on top of open duck cavity and top with chicken (skin-side down). Spread cornbread stuffing on top of open chicken cavity.
7) Skewer back of chicken closed and bring up sides of duck to cover chicken. Skewer back of duck and bring up sides of turkey to cover duck. Turn turducken over and remove skewers except for the skewer holding the turkey together.
8 ) Roast for 3-4 hours (center of chicken ~165 F). Baste once each hour with pan juices. If turducken starts getting too browned, tent loosely with vegetable-spray-coated aluminum foil.
9) Let turducken rest 30 minutes before carving.

Here’s us making the appropriate epic poses/expressions in front of our meal.