Recipe author – Paula Dean (Paula Deen) – famous chef, TV presenter, restaurant owner, culinary writer
Turdaken – a poultry roast popular in the USA and Great Britain. Such a funny name for the dish was given by the merger of three English words turkey (turkey), duck (duck) and chicken (a hen). The roast is cooked for Thanksgiving, it is a matryoshka made of three of these birds enclosed in each other. The preparation uses open carcasses of turkey, duck and chicken with removed bones. The carcasses are stacked on top of each other in turn with a filling of corn bread so that the outside is a turkey. Then the turkey is stitched and everything is sealed inside. You can bake a turdaken in a roasting pan or cook in a smokehouse. Serve by slicing in large, thin slices so that each serving contains turkey, duck and chicken meat.
Time: 13 hours 30 minutes.
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. coarse salt
- 1 tbsp. brown sugar
- 4 l water
- Turkey weighing 8 – 9 kg., With skin, but without bones, except legs
- Homemade seasoning recipe see below
- Corn bread filling, see recipe below
- Duck weighing 1.3 – 1-8 kg., Without bones
- Chicken weighing 1.3 – 1-8 kg., Boneless
- 1 tbsp. salt
- 1/4 Art. black pepper
- 1/4 Art. garlic powder
- 7 slices of oven-dried white bread
- Corn bread
- 1 pack of saltine crackers
- 2 tbsp. chopped celery
- 1 large onion, chopped
- 8 tbsp. l butter
- 7 tbsp. chicken broth
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 tsp dried sage
- 1 tbsp. l seasonings for poultry
- 5 eggs whipped
Mix salt and sugar with water. The brine will be ready when the mixture is completely dissolved. If you heated the water to speed up the process, cool it to room temperature before laying the bird. Put 3 birds in brine and refrigerate overnight.
- Preheat the electric fryer to 260 ° C.
- Lay the turkey skin down on a flat surface. Sprinkle with homemade seasoning and lay on top a 0.5 cm thick layer of bread filling. Lay the duck skin down on top of the filling. Sprinkle the duck with homemade seasoning and lay inside a layer of bread filling 0.5 cm thick. Repeat the same with the chicken.
Combine all ingredients and store in an airtight container for up to 6 months.
- Start closing the turkey on the neck side. Insert the metal skew about 1 cm from the edge and up through the other side. Run the twine between the skin and the skewer and tighten to bring both sides together. Continue stitching down to the legs. Combine duck and chicken skin with each subsequent puncture of the skewer. Tie together the legs of the turkey so that it looks like a regular carcass. Sprinkle turkey skin with paprika.
- Bake tourdaken for 15 minutes. Then reduce the temperature to 110 ° C and bake for about 3 hours. Remove the turdaken from the roasting pan when the meat’s internal temperature reaches 68 ° C. Let the bird rest for at least 20 minutes before cutting.
Cooking on the street
If you decide to cook a turdaken in a smokehouse, smoke at 110 ° C for 5 hours, turning the bird every 20-30 minutes, until the internal temperature of the meat reaches 68 ° C and the external – 74 ° C.
- Cut completely across the middle of the breast. Then cut into slices so that in each piece there is a turkey, duck and chicken.
Corn stuffing (Stuffing)
Preheat the oven to 175 ° C.
To make corn bread, mix all the ingredients and put the dough in a greased shallow cake pan. Bake for about 20-25 minutes. Remove from the oven and cool.
To make the filling, crumble the dried slices of white bread, corn bread and crackers. Mix everything together and set aside. Sauté finely chopped celery and onions in butter until the onions become clear, about 5-10 minutes. Stir in the bread mixture. Add the broth, mix well and add salt, black pepper, sage and poultry seasoning. Add beaten eggs and mix well. Next, fill the bird.