Title: Turducken (A Chicken in a Duck In A Turkey) -Part 1
Categories: Chicken Poultry
Yield: 1 Servings

25	lb	Whole turkey
5	lb	Whole duckling
3	lb	Whole chicken (or use a
		Larger chicken and place the
		Duckling
		Inside it)
		Corn bread dressing
		Sausage stuffing
	lg	Roasting pan and rack
		Cotton string and cheese
		Cloth

This is one of the most unusually Thanksgiving bird recipes I have ever seen. A real project and not for the faint-hearted. It is presented here for your enjoyment and edification. I'm not sure I would be brave enuff to try this, but maybe after a few stiff one's might be talked into it. You really have to see the accompanying pictures that illustrated the techniques discussed. Very enlightenting and interesting approach to the centerpiece of the table.

I believe this recipe idea came from Paul Prudhomme. We saw it mentioned in a newspaper and tried it for the first time in 1990. It is so much better than a regular turkey that we have made one every year since.

The Turducken will need to cook for 12 or 13 hours at 190 degrees F so begin preparation well in advance.

Place the cleaned turkey, breast side down, on a flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from neck end, gently separate meat from rib cage on one side. Toward neck end, cut through meat to expose shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.

Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving with bone. Cut through ball-and-socket joint to release thighbone from carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat. Repeat boning procedure on the other side of the bird. Carefully remove carcass and reserve for making stock. You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Cover the boned turkey and set aside (or chill).

Repeat the process on the duckling and chicken, but cut off the first two joints of wings, and debone both stumps of wings and leg drumsticks (cut through flesh at thinnest point and trim around these bones with a knife until they can be removed). Trim excess skin and fat from necks of birds. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey. Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact. Make stock from the chicken carcass.

from my kitchen to------------------------------->yours..... Dan Klepach From:

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