Content

• Ingredients
• Steps
• Tips
• Warnings
• What do you need

What is turdaken? Turdaken is a turkey stuffed with duck stuffed with chicken. This dish is popular in Louisiana. After reading this article, you can (and should) make a turdaken. Here, however, you will not learn how it is eaten, or how to make a gravy. Before you start cooking, read this as carefully as if you were receiving instructions from someone else. This is a lengthy process that requires a lot of effort.

Ingredients

• Turkey weighing about 8 kg
• Duck weighing about 3 kg
• Chicken weighing about 1.5 kg
• 1 cup brown sugar
• 1 cup salt
• 9 liters of water
• 3 carrots
• 3 stalks of celery
• Pinch of sage
• 1/4 teaspoon rosemary
• 2 bay leaves
• 4 black peppercorns
• 4 cloves of garlic
• 1 onion, cut in half
• 425 grams of stale, dried bread, diced
• 225 grams of butter
• 2 cups bird bone broth
• Rapeseed oil

Steps

1. 1 Rinse the birds.
2. 2 Remove the bones from the birds. It's hard to describe, so read these instructions while watching the video below.
   • Place the bird with its sternum side down on a cutting board.
   • Make an incision down to the bone on the right or left side of your back.
   • Then start carving the ribcage along the length of the bird until you reach the level of the wing and leg joints.
   • Remove the wing and leg from the joints and separate from the poultry meat. Don't cut your skin.
   • Continue carving out the ribcage with a boning knife until you reach the keel.
   • Follow along the keel down to the skin of the sternum.
   • Repeat on the other side.
   • Separate the skin from the keel, keeping it intact.
   • For all birds except the turkey, do the following on both parts of the bird:
   • Use a boning knife to cut along the leg bone.
   • Using a boning knife, separate the meat from the bones and remove the bones.
     • Make a cut with a knife along the wing bone of the rib.
     • Separate the meat from the wing bones and remove the bones.
     • Set the carcass aside.
3. 3 Marinate the birds. Combine sugar, salt and water in a large, 12 liter, resealable container. Stir until the sugar is completely dissolved. Place turkey, duck and chicken in the marinade and refrigerate overnight.
4. 4 Prepare broth. Pour 9 liters of water into a soup pot, add bones, carrots, celery stalks, sage, rosemary, bay leaves, peppercorns, garlic cloves, and an onion cut in half.Place the fold-out steamer basket over the contents of the pot with the bottom up. Bring to a boil and then simmer for about 6 hours (until the bones begin to break easily), stirring occasionally. Strain the contents of the saucepan through a sieve into a large, resealable container. Refrigerate the broth overnight and in the morning, removing the layer of solid fat.
5. 5 Remove meat from refrigerator and warm to room temperature.
6. 6 Make the filling. Heat the butter and bring 2 cups of birdbone broth in a saucepan to nearly boil. Toss everything thoroughly with the bread cubes in a mixing bowl. Allow to cool to a hand-friendly temperature.
7. 7 Compose the turdaken.
   • Place the boneless turkey on a cutting board, skin side down.
   • Sprinkle with pepper and garlic powder.
   • Place a layer of filling 0.5-1.25 cm thick.
   • Place the duck on the filling, skin side down.
   • Sprinkle with pepper and garlic powder.
   • Place a layer of filling 0.5-1.25 cm thick.
   • Place the chicken on the filling, skin side down.
   • Sprinkle with pepper and garlic powder
   • Place a layer of filling 0.5-1.25 cm thick.
   • Roll the chicken, duck and turkey in succession so that the skin from the back is connected
8. 8 Close turdaken.
   • Slide the skewer through the edges of the leather so that they are held together.
   • Slide a skewer along the end of the back of the turkey to close it.
   • Insert the skewer from the right side towards the top skewer.
   • Insert the skewer from the left side of the sternum towards the top skewer.
   • Tie a meat string to the top of the center skewer, stretch it along the skewer to the left side of the end, where wrap around the right side of the back skewer, then around the left side of the back skewer, and then around the right side of the rear middle skewer. Work from the right side of the center skewer towards the end, wrap around the skewer and wrap around the end of the skewer on the left side of the sternum. Then go to the right side of the sternum skewer, then to the left side of the center skewer, then to the end of the center skewer, where you should tie the twine to the skewer.
   • Make sure the twine is tied tightly around the skewers.
9. 9 Bake the turdaken. Wipe rapeseed oil on the grill of the broiler (to avoid sticking). Turn the turdaken over before placing it on the grill. Rub the bird with rapeseed oil. Insert the thermometer into the turdaken to the depth of the chicken. Preheat oven to 260 degrees and bake for 20 minutes. Reduce the temperature to 110 degrees and fry until the thermometer shows 71 degrees (we determine the final heat temperature for baking turdaken by reducing the recommended temperature for roasting poultry by 3 degrees - 74 degrees). Let the turdaken rest for 20 minutes.
10. 10 Prepare the turdaken for serving. Cut off the legs and wings and place them on a platter. Use an electric knife to cut across the carcass, slicing all three types of meat, and transfer to a plate or dish with a pancake spatula.

Tips

• When removing bones from the turkey, do not damage its appearance.
• If you are afraid, you can always order a turdaken. There are many sources on the Internet for this.

Warnings

• Make sure you wash your hands and equipment thoroughly before starting cooking, and make sure that the temperature during cooking is at least 74 degrees, otherwise you can get food poisoning.

What do you need

• Cutting board
• Sharp boning knife
• 10 liter soup casserole
• A large sieve or two colander with gauze between each other
• Big spoon
• Steamer basket (fold-out)
• Large closable container
• Large 12 liters hermetically sealed container
• Medium saucepan
• Mixing bowl
• Stirring spoon
• Bamboo or metal skewers
• Twine for meat
• Baking tray
• Brazier grill
• Plug-in digital thermometer, any model
• Pancake spatula
• Electric cutter (recommended)