Turducken On A Traeger Grill Recipes

TURDUCKEN

Turducken image

This is a turkey stuffed with a duck, stuffed with a chicken stuffed with dressing. You will need toothpicks and kitchen string for this recipe.

Provided by Stephanie

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 5h

Yield 24

Number Of Ingredients 6

Ingredients

1 (3 pound) whole chicken, boned
salt and pepper to taste
Creole seasoning to taste
1 (4 pound) duck, boned
1 (16 pound) turkey, boned
3 cups prepared sausage and oyster dressing

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

Nutrition Facts : Calories 836.2 calories, Carbohydrate 5.3 g, Cholesterol 261.6 mg, Fat 52.8 g, Fiber 0.3 g, Protein 78.7 g, SaturatedFat 16 g, Sodium 359.6 mg, Sugar 0.8 g

THE GREATEST GRILLED TURKEY

The Greatest Grilled Turkey image

Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

Provided by Bob Cody

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 3h45m

Yield 18

Number Of Ingredients 4

Ingredients

12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

Prepare an outdoor grill for indirect medium-high heat.
Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg

TURDUCKEN

Turducken image

This is no ordinary holiday bird. A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 36 servings.

Number Of Ingredients 25

Ingredients

1-1/2 cups fresh sage
1/2 cup packed fresh parsley sprigs
1/2 cup grated Parmesan cheese
2 garlic cloves
1/4 teaspoon salt
1/2 cup olive oil
STUFFING:
1 medium fennel bulb, chopped
1 medium onion, chopped
3/4 cup butter, cubed
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
12 cups cubed day-old sourdough bread
1 cup chopped peeled ripe pears
3/4 cup chopped hazelnuts
1 cup chicken broth
1/2 cup egg substitute
TURDUCKEN:
1 turkey (16 to 18 pounds), skin intact and deboned except legs and wings
1 domestic duck (4 to 5 pounds), deboned
1 broiler/fryer chicken (3 to 4 pounds), deboned
Large needle
Kitchen string
1 tablespoon olive oil

Steps:

For pesto, place the sage, parsley, Parmesan cheese, garlic and salt in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream; set aside., In a large skillet, saute fennel and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. In a large bowl, combine the bread cubes, pears, hazelnuts, fennel mixture and 1/2 cup reserved pesto. In another bowl, whisk broth and egg substitute. Pour over bread mixture; stir until moistened. Cover and refrigerate until assembly., Place turkey skin side down on a work surface; press 5 cups stuffing mixture over turkey. Layer with duck skin side down and 4 cups stuffing. Top with chicken skin side down and remaining stuffing., Carefully pull turkey skin over filling. Truss turkey skin at 1-in. intervals with a large needle and kitchen string. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil., Bake, uncovered, at 325° for 5-1/4 to 5-3/4 hours or until a thermometer reads 180° in the center of turducken, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. During the last 30 minutes of cooking, brush remaining pesto over turducken. Cover and let stand for 20 minutes before slicing.

Nutrition Facts : Calories 470 calories, Fat 28g fat (9g saturated fat), Cholesterol 152mg cholesterol, Sodium 312mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 43g protein.

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