TURDUCKEN ------------------------------------------------------------------------BACK TO RECIPES
12 servings

Brine:
1 cup kosher salt
1 cup brown sugar
1 gallon water

Turducken:
18 to 21-pound turkey, skin intact and boned except for drumsticks
3 to 4-pound duck, boned
3 to 4-pound chicken, boned
Paprika

Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

To Make the Brine:

1. Mix salt and sugar with the water.

2. Brine is ready when the mixture is completely dissolved.

3. If you heat the water to quicken the process, make sure it is cooled to room temperature before placing meat in it.

4. Let the 3 birds sit in brine in the refrigerator overnight.


To Make The Turducken:


1. Preheat grill to low

2. Lay turkey skin side down on a flat surface. Dust turkey with Seasoning (SEE RECIPE ABOVE). Lay duck skin side down on top of dressing. Dust duck with Seasoning and repeat with the chicken. You can stuff each layer with your favorite stuffing / dressing

3. 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.

4. Dust turkey skin with paprika

5. Place Turducken in a foil roasting pan and place on your grill over low temperature (300 - 325 degrees F)

6. Cover with heavy duty foil for the majority of the cooking.

7. Time about 20 minutes per pound at 300 degrees. (or once the internal temperature in the turducken reaches 155 degrees F). Remove the foil for the last hour of cooking. Every once in while, baste the turkey with the juices

8. Every once in while, baste the turkey with the juices

9. Most grills have "hot spots" in the jets of the grill--so about twice during the cooking, turn the roasting pan & turkey around so that one side is not more cooked than another.

10. Let rest for at least 20 minutes before carving.

Source: Official BBQ Site - Recipe Collection

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