Stuffed Turkey-Duck-Chicken Roast (Classic Turducken)

Name: Stuffed Turkey-Duck-Chicken Roast (Classic Turducken)
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 24 servings
Cuisine: Cajun and Creole, Southern Recipes
Ingredients: 0.5 tsp Creole Seasoning; 2 lb Duck Breast; 3 cups Salad Dressing; 0.5 tsp Salt & Pepper; 2 lb Turkey Breast; 2 lb Whole Chicken

Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸 High-Protein 💪Low-Carb Gluten-Free Carnivore 🥩Comfort-Food Clean Eating

Stuffed Turkey-Duck-Chicken Roast (Classic Turducken) layers a boned chicken inside a duck inside a turkey, with savory sausage-and-oyster dressing sealing in juices between each bird. The result is rich, meaty slices with distinct textures in every bite—perfect for holiday tables or a celebratory weekend feast. Serve it when you want a centerpiece that feels generous and unforgettable.

Prep1 hr
Cook4 hrs
Serves24
DifficultyHard

1

Preheat the oven to 375 degrees F (190 degrees C). Place the deboned chicken skin-side down on a platter and season generously with salt, pepper, and Creole seasoning. Set the deboned duck skin-side down on top of the chicken and season generously with salt, pepper, and Creole seasoning. Cover and refrigerate.
2

Lay the deboned turkey skin-side down on a flat surface.
3

Spread a layer of cold sausage and oyster dressing over the turkey and press the dressing into the leg and wing cavities so they appear as if they still contain bones.
4

Place the duck on top of the turkey skin-side down and cover it with a layer of cold dressing.
5

Place the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
6

With an assistant, pull up the edges of the turkey skin and secure them together with toothpicks.
7

Wrap kitchen string around the toothpicks to help keep the stuffed turkey in place.
8

Carefully set the turducken, breast up, in a large roasting pan.
9

Roast covered for 4 hours or until the turducken is golden brown.
10

Continue roasting uncovered for 1 hour or until a meat thermometer inserted through the thigh reads 180 degrees F and a thermometer inserted through the stuffing reads 165 degrees F.
11

Check the turducken every few hours to baste and remove excess liquid.
12

Carve and serve.