- Debone the turkey, duck, and chicken (video for reference).
- Lay each bird flat on sheet pans, skin side up.
- Refrigerate uncovered overnight to dry the skin.
Assemble the Turducken
• Lay the turkey skin-side down on your work surface.
• Season the turkey meat with Chuds Poultry Seasoning.
• Fill cavities with cooled stuffing.
• Season duck skin side, place duck skin-side down on the turkey.
• Season duck meat side and add stuffing into gaps.
• Season chicken skin, layer chicken skin-side down on duck.
• Season chicken meat side and add more stuffing.
• Fold the entire bird together, sew it closed, and tie. (video for reference).
• Season the outside of the turkey skin generously with kosher salt, don’t forget the sides.
• Place on a wire rack in the fridge overnight to dry the skin.
• Spray the exterior with duck fat.
• Lightly dust with 16-mesh black pepper and granulated garlic.
• Fire up the pit with post oak fire.
• Place the bird on a wire rack in the offset smoker while it comes to 275–300°F.
• Smoke 6–7 hours, spraying with duck fat periodically, until internal temp reaches 155°F.
• Pull and rest.
• Pour boiling-hot clarified herb butter over the bird before slicing.
STOCK
• Roast off bones, fat and giblets.
• Add them to a stock pot, cover with hot water, and simmer overnight.
• Add aromatics and veg during the final hour.
• Strain through a fine screen and refrigerate.
• Remove the separated fat from the surface.
STUFFING
• Spread cubed bread on a pellet grill at 250°F for about 1 hour until dried.
• Melt butter in a pan.
• Brown sausage.
• Add onion and celery; cook down.
• Add garlic, sage, rosemary, and thyme; cook briefly.
• Pour in 2 cups turkey stock, stir, and let mixture cool.
• In a separate bowl whisk eggs with 2 cups chilled stock.
• Slowly stream in the cooled sausage mixture.
• Add parsley, salt, and pepper.
• Fold in dried bread gradually until the desired consistency is reached.
CRANBERRY SAUCE
• Combine sugar and cranberries in a pot and cook down.
• Add orange zest and juice; continue cooking.
• Add cinnamon stick, star anise, and grated ginger.
• Add bourbon and cook until thickened into cranberry sauce, about 10 minutes.
GREEN BEAN CASSEROLE
Make Crispy Onions
• Soak shaved onions in buttermilk for 5–10 minutes.
• Dredge in Wondra, shake off excess, and deep fry at 375°F for a few seconds.
• Drain on a paper towel and salt immediately.
Prepare Green Beans
• Blanch beans 4–5 minutes, transfer to an ice bath.
Make the Mushroom Cream Base
• Melt butter in cast iron, add mushrooms, and cook for 10 minutes.
• Add garlic.
• Add flour to form a roux and cook briefly.
• Add stock and simmer.
• Add half & half and reduce about 10 minutes.
• Add vinegar.
• Add a handful of crispy onions into the sauce.
• Add green beans and season with salt.
• Top with more crispy onions.
• Bake at 350°F for 20–30 minutes.
DINNER ROLLS
• In a mixer bowl combine water, egg yolk, eggs, yeast, and sugar.
• Add bread flour, Wondra, dough conditioner, milk powder, and salt.
• Mix to a shaggy dough, then add softened butter.
• Knead 6–8 minutes until smooth.
• Place in a greased bowl, cover, and rise 1 hour until doubled.
• Punch down, portion into 50g balls, tuck seams, and smooth.
• Place evenly in a greased cast-iron skillet.
• Cover and rise for 1 hour.
• Brush with egg wash.
• Bake at 375°F for 20 minutes.
• Brush immediately with butter.
GRAVY
• Melt butter in a pot.
• Add flour to form a roux and cook.
• Whisk in stock and simmer until thickened.
• Season with salt and pepper.
