This post is sponsored by CW by Corningware. I received a 4-piece set of CW by Corningware, an additional piece of bakeware and a $100 gift card to host Friendsgiving dinner. As always, all opinions are my own. Thanks for supporting brands that support The Speckled Palate.
A Cajun treat — a chicken inside of a duck inside of a turkey — that is incredibly easy to make and bake for your Thanksgiving dinner! This Roasted Turducken is the perfect protein for any holiday feast.
The Turducken… it’s a beast, y’all. A delicious, friendly beast.
As someone who was not raised in South Louisiana, I didn’t hear about the invention of this triple threat holiday protein until I was in college… and I never tried one until this year. Specifically, last weekend.
When I was plotting out my Friendsgiving menu, I knew I wanted to do a different protein than the usual roasted turkey, even though it’s delicious, because it’s fun to try something different.
And then Winston suggested a Turducken.
His parents were coming to visit us in mid-October, and he asked if they could grab us one. Since they live in Louisiana, this wasn’t an issue, and they arrived at our house with a 10-pounder (which felt more like a 30-pounder.)
Are you wondering what a turducken is?
It’s a chicken stuffed inside a duck stuffed inside a turkey.
And it’s all kinds of delicious for a Thanksgiving meal.
I expected it to be the bird inside of the bird inside of the bird… and I’d be left to the seasoning and cooking. When I opened up the packaging, I was surprised to see that the turducken was already seasoned, stuffed and ready to go.
When I told my husband about this, he said, “It’s from South Louisiana. They aren’t gonna leave anything to chance, including you seasoning it wrong.”
Honestly, I feel like I’m cheating sharing this recipe with y’all because, well, it’s not really a recipe. We just defrosted the bird(s), opened the packaging the morning of, plopped the poultry onto my roasting pan, covered it and baked for three hours… then uncovered it and baked it for an additional hour before removing it from the oven and letting it rest until it was time to eat.
And I totally recommend getting a turducken like the one we were brought from Hebert’s if you’re skeptical about making the turducken taste awesome by your skills alone.
Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. And we’ve got a total of 20 awesome blogs sharing 52 recipes!
The idea behind our Blogsgiving Dinner is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal.
Be sure to check out today’s recipes for entrees, salads and side dishes.
We’ll be posting to social media with the hashtag #blogsgivingdinner. Hope you can join us!
Blogsgiving Progressive Dinner Menu for Wednesday, November 12
- Pomegranate & Goat Cheese Salad from Feast + West
- Persimmon & Pear Salad from Wit Wisdom and Food
- Roasted Butternut Squash & Gorgonzola Salad from Hello Little Home
- The Perfect Thanksgiving Turkey from My Cooking Spot
- Roasted Turducken from The Speckled Palate
- Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction from Home at Six
- Beer Brined Turkey with Bacon Gravy from Cake ‘n’ Knife
- Smoked Mushroom Steaks with Herbed Bread Crumbs (Vegan) from Betty Becca
- Turkey, Apple & Sweet Potato Pot Pies from Love & Flour
- Creamy Pumpkin Apple Pasta from My Cooking Spot
- Mushroom Spinach Farro from Think Fruitful
- Bacon and Cornbread Stuffing from Chez CateyLou
- Sweet Potato Crunch from I Cook. I Eat. It’s Life.
- Blue Cheese & Bacon Mashed Potatoes from A Savory Feast
- Sausage Stuffing from the Wetherills Say I Do
- Butternut Squash Grits from Homespun Seasonal Living
- Thanksgiving Wine Pairings from Twin Stripe
… We’ve got a little bit of everything for y’all today, and I honestly want to eat everything on the menu. (Blog friends, WHYYYYY doesn’t everyone live closer to we can do this in person?)
And, without further ado, here’s how you can make this REALLY EASY Turducken:
- 1 10 lb. prepared turducken (we got ours from Hebert's Specialty Meats, and it came put together and pre-seasoned)
- 1 cup reserved turducken drippings, skimmed of fat
- 1 cup chicken or turkey stock
- ¼ cup unbleached all-purpose flour
- Two to three days before your feast, pull the frozen turducken out of the freezer. Defrost in the refrigerator until the day of Thanksgiving.
- The morning of Thanksgiving, preheat the oven to 375°F.
- Remove the turducken from its' packaging. Place breast down on the roasting pan. Cover with aluminum foil, and transfer to the oven.
- Bake the turducken for 3 hours covered. Then take the aluminum foil off, and bake for an additional hour.
- When the turducken has been in the oven for 4 hours, remove and cover, letting rest.
- Drain the drippings from the roasting dish, and warm in a large saucepan with a large surface area over medium heat.
- Create the slurry: In a bowl, combine the chicken stock with the flour, beating together until smooth and combined.
- Pour in the slurry slowly into the drippings, whisking constantly, until the gravy has thickened and is smooth. (If something goes wrong and your gravy is lumpy? Transfer that into your food processor or blender and mix until smooth, then transfer back to the pan and continue warming.)
- When the gravy reaches the consistency you desire, cover and set aside.
- Enjoy the gravy and turducken warm!
What main dishes and sides are YOU making for Thanksgiving this year?