Photography by Jim Bathie | Recipe Development by Ola Agbodza | Food Styling by Vanessa Rocchio
The Homemade Turducken is the ultimate showstopper with layers of tender turkey, duck, and chicken rolled together with flavorful boudin stuffing and roasted until golden and juicy. Served with rich Sage & Browned Butter Gravy, this dish delivers bold Cajun flavor and an unforgettable presentation perfect for your holiday spread.
Homemade Turducken
Makes 4 to 6 servings
Ingredients
- 2 tablespoons unsalted butter, softened and divided
- ½ cup finely chopped red onion
- ½ cup finely chopped red bell pepper
- 1 pound boudin, casings removed
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 1 teaspoon Cajun seasoning
- 1 (3- to 4-pound) whole skin-on bone-in turkey breast, deboned
- 1 (6-ounce) duck breast, skin discarded, butterflied
- 1 (6-ounce) boneless skinless chicken breast, butterflied
- 2½ teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
Instructions
- In a 10-inch stainless steel skillet, melt 2 tablespoons butter over medium heat. Add onion and bell pepper; cook, stirring frequently, until vegetables are tender, 8 to 10 minutes. Stir in boudin, garlic, thyme, and Cajun seasoning. Remove from heat, and let cool completely.
- Carefully remove skin from turkey, and reserve.
- Place turkey between 2 sheets of plastic wrap. Using the flat side of a meat mallet or a rolling pin, flatten turkey to ½-inch thickness. Repeat procedure with duck and chicken.
- In a small bowl, stir together salt, garlic powder, and black pepper. Sprinkle half of salt mixture onto both sides of turkey, duck, and chicken.
- Place turkey butterflied side down. Spread one-third of boudin mixture onto turkey, leaving a ¾-inch border. Place duck on top, and spread one-third of boudin mixture onto duck. Place chicken on top, and spread remaining boudin mixture onto chicken. Starting with one long side (parallel to turkey breast seam), roll up meats, jelly roll style. Wrap roulade with reserved turkey skin, and place seam side down. Tie roulade together at 1½- to 2-inch intervals with butcher’s twine. Trim ends, if desired. Sprinkle with remaining salt mixture. Wrap in plastic wrap, and refrigerate overnight.
- Pat roulade dry; let stand at room temperature for 1 hour.
- Preheat oven to 325°. Line a rimmed baking sheet with foil, and place a wire rack on top.
- Place roulade, seam side down, on prepared rack. Brush all over with oil.
- Bake until an instant-read thermometer inserted in thickest portion registers 150°, 1 hour and 30 minutes to 1 hour and 40 minutes. Increase oven temperature to 450°, and bake until golden brown and an instant-read thermometer inserted in thickest portion registers 160° to 165°, 10 to 15 minutes more, loosely covering with foil to prevent excess browning, if necessary. Let stand for 20 minutes. Remove twine before serving. Reserve drippings for Sage & Browned Butter Gravy.
Sage & Browned Butter Gravy
Makes 6 servings
Ingredients
- tablespoons unsalted butter
- 1 tablespoon packed fresh sage leaves
- ¼ cup all-purpose flour
- ½ cup drippings reserved from Homemade Turducken (recipe precedes)
- 1¾ cups chicken broth ½ teaspoon ground black pepper
Instructions
- In a medium saucepan, melt butter over medium heat. Add sage, and cook, stirring frequently, until milk solids at bottom have turned a deep amber color and butter is fragrant, 8 to 10 minutes. Whisk in flour, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in drippings, and whisk until combined. Add ¾ cup broth, whisking until combined. Cook, whisking constantly, until thickened, 1 to 2 minutes. Add remaining pepper and 1 cup broth, and cook, whisking constantly, until combined, 1 to 2 minutes.
