Lucky Turducken | Agriculture | Seven Days | Vermont's Independent Voice

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Lucky Turducken 

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It might sound like the old lady who swallowed a fly, but a duck stuffed into a chicken stuffed into a turkey is all the rage this Thanksgiving. The turducken is one delicious Franken-bird, and Alice just had to learn to make one. Watch her stuff a trio of fowl with the help of a pair of pros, Linda Doane of Maple Ridge Sheep Farm and Margaret Osha of Turkey Hill Farm.


Want to learn more?

After making this video, Alice took a turducken-making class at Farmer’s Kitchen at Turkey Hill Farm. Click here to read all about it.

Alice’s Super-Easy Turducken Breast

1 whole bone-in turkey breast

3 boneless chicken breasts

1 boneless, skinless duck breast

Poultry pins

Stuffing:

1 small loaf sourdough bread

1 large apple, peeled and cored

1 tablespoon dried thyme

2 tablespoons dried sage

One cup chicken stock

Heat oven to 375 degrees. Tear sourdough into small chunks and place in a large bowl. Dice apples to desired thickness. Throw in herbs and mix in stock until texture is uniform.

With a boning knife, remove meat from turkey bone. You don’t have any appendages in the way, so it should be smooth sailing.

Once turkey is deboned, lay on a pan skin-side down. Lightly season with salt and pepper. Add chicken breasts, leaving enough turkey on each side to wrap around them later. Season chicken, then add duck breasts. Spread those liberally with stuffing.

Gather both sides of the turkey and hold together, as if pinning clothing. Thread pins through meat, first in one direction and then the other, to make sure each pin is in place. Do this until the contents are firmly sealed inside turkey. Place turducken in oven on a V-rack and cook 16 minutes for each pound. Super easy, right?

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About The Author

Alice Levitt

Alice Levitt

Bio:
AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.

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