DUCK STUFFED TURKEY WITH CHICKEN STUFFING

PREPARATION 240MIN

SERVES 8 SERVINGS

NIVEL ADVANCED

INGREDIENTS

• 1 turkey 

• 1 Duck 

• 1 Chicken 

• 1 cup brown sugar;

• 1 cup salt;

• 7.5 liters of water;

• 3 Carrots;

• 3 Celery stalks;

• 1 pinch Sage;

• ¼ teaspoon Rosemary;

• 2 bay leaves;

• 4 peppercorns;

• 4 cloves of garlic;

• 1/2 onion;

• 425gr of seasoned dry bread cubes;

• 225gr Butter

• 2 cups of chicken stock;

• Canola oil.


PREPARATION METHOD

Place the bird's chest down on the cutting board; Make an incision in the bone to the right or left of the spine; Following the rib cage, cut according to the length of the bird until you reach the wing and leg joints; Take the wing and leg out of the place where they are attached and separate them from the bird. Don't cut the skin; Now, you should go from the sternum to the breast skin; Repeat on the other side; Separate the skin from the sternum and keep the skin intact;

For all the poultry except the turkey, do the following on both sides of it: With the boning knife, cut the skin in the region of the leg bone; With the same knife, remove the meat from the bones and the bones themselves; Cut the skin in the region of the wing bone with the boning knife; Again with the boning knife, remove the meat from the bones and remove them. Set the carcasses aside.

Add salt solution to the poultry:

Combine the sugar, salt and water in a large, airtight container of about 9.5 liters. Mix until completely dissolved. Place the turkey, duck and chicken meat in the salt solution and refrigerate overnight.

Make the stock:
Put the carcasses, carrots, celery, sage, rosemary, peppercorns, garlic cloves, half an onion, bay leaves and 7.5 liters of water in the pot. Place the collapsible steamer basket upside down over the contents of the pot. Push it down if necessary. Bring them to the boil and reduce the heat, simmering for up to 6 hours (until the bones are easily broken down), stirring occasionally. Pour the contents through the sieve into the large container which can be resealed. Leave the broth to cool overnight and in the morning remove the solid layer of fat. The next day remove the meat from the refrigerator and leave it at room temperature.

Make the filling:
Heat the butter and the two cups of stock in the pan until close to boiling. Mix well with the bread cubes in the mixing bowl. Let it cool until it can be handled.

Prepare the Turducken:
Place the semi-boneless turkey on the cutting board, skin side down; Season with pepper and garlic; Coat it with a 0.6-1.25cm layer of stuffing;
Place the boneless duck on the stuffing layer, skin side down; season it with pepper and garlic; coat it with a 0.6-1.25cm layer of stuffing; 
Place the boneless chicken on the stuffing layer, skin side down; Season it with pepper and garlic; Coat it with a 0.6-1.25cm layer of stuffing; Fold the chicken, the duck and then the turkey, so that the skin on the back is back together.

Close the turducken:
Place a skewer along the back of the skin so that it's attached; Put another one in the back of the turkey, closing off the bottom; Skewer from the right side of the breast to the top skewer; Place a skewer from the left side of the breast to the top skewer; Tie the string on the middle-top skewer, leading it to the skewer in the back of the turkey and tying it to the left, then to the right (of the same skewer). Take another string and put it on the left side of the back skewer and finally on the right side of the middle skewer. Now, starting from the right side of the middle skewer, hook the string and tie it to the end of the skewer on the left side of the chest. Take it to the right-hand skewer and then to the left-hand side of the middle skewer, finishing at the bottom of the middle skewer, where the string should be tied; make sure the string is tied very tightly around the skewers.

Bake the Turducken:
Coat the base of the baking dish with canola oil (so it doesn't stick). Turn the Turducken to the other side as you place it on the base of the roasting pan. Coat the birds with canola oil and insert the thermometer into the chicken area of the Turducken. Place it in the oven at 260ºC for 20 minutes, decreasing to 107ºC, roasting it until the thermometer reads more or less 71ºC (the residual heat from the Turducken will provide the 2ºC or 3ºC needed to obtain the recommended temperature when eating poultry, which is 73ºC). Let the Turducken rest for 20 minutes.

Serve the dish:
Cut off the legs and wings and place them on the plate. Use an electric knife to cut across the breast, creating slices with all three meats and transferring them to plates or trays with the pancake spatula.



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