Tur-duc-ken Stuffed With Seafood Dressing Recipe
Whole - uncooked, average 12 pounds
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Ingredients
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Main Ingredients
Seafood Dressing
Method
Preparation of Meats
- 1
Skin Preparation
Begin by carefully removing the skin from the duck and chicken, keeping the skin intact as much as possible.
- 2
Seasoning
Season the inside of each bird with salt and pepper to enhance flavor.
- 3
Set the whole turkey aside and prepare the duck and chicken for stuffing.
Prepare the Seafood Dressing
- 4
Sauté Vegetables
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and minced garlic. Sauté until the vegetables are soft, about 5-7 minutes.
- 5
Cook Shrimp
Add the shrimp to the skillet and cook until they turn pink, approximately 3-5 minutes.
- 6
Mix Dressing
In a large bowl, combine the sautéed mixture with the crab meat, cubed bread, parsley, thyme, salt, black pepper, and chicken broth. Mix well to form the dressing.
Stuffing the Birds
- 7
Stuff Chicken
Begin by stuffing the chicken with seafood dressing until it is full but not overstuffed.
- 8
Stuff Duck
Place the stuffed chicken inside the duck, and then stuff the duck with remaining seafood dressing.
- 9
Stuff Turkey
Finally, place the stuffed duck inside the turkey, ensuring it is packed well but not too tight.
Cooking the Tur-duc-ken
- 10
Preheat Oven
Preheat the oven to 325°F (165°C). Place the stuffed turkey on a roasting rack in a large roasting pan.
- 11
Roasting
Roast the tur-duc-ken for approximately 4-5 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices.
- 12
Resting
Once cooked, remove from the oven and let it rest for at least 30 minutes before carving.