Welcome to my November Linky Party! Enjoy my recipes and share a family favorite…. Lisa
My table is set and ready for the main course. It’s Turkey time:
Louisiana Turduken
Most people – just buy them Pre Made from local grocery stores http://www.lacrawfish.com/Turducken-C22.aspx
1 cup kosher salt
1 cup brown sugar
1 gallon water
18- to 21-pound turkey, skin intact and boned except for drumsticks
Creole Seasoning,
Cornbread Dressing,
3- to 4-pound duck, boned
3- to 4-pound chicken, boned
- Preheat roaster to 500 degrees F.
- Lay turkey skin side down on a flat surface. Dust turkey with Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.
- Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher’s twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.
- Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.
