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Stuffed Three-Bird Roast

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PREP TIME
60 min
COOKING TIME
240 min
TOTAL TIME
300 min
SERVINGS
24 servings
Dinner
Stuffed Three-Bird Roast
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
Instructions
1
Preheat the oven to a high temperature of three seventy-five degrees Fahrenheit or one ninety degrees Celsius. Arrange the deboned chicken on a large serving platter, skin-side down, and generously sprinkle with salt, pepper, and Creole seasoning.
2
Place the deboned duck on top of the chicken, skin-side down, and sprinkle with salt, pepper, and Creole seasoning. Cover both the chicken and duck with a layer of refrigerated sausage and oyster dressing, ensuring it is evenly spread across the surface.
3
Position the deboned turkey on a flat surface, skin-side down, and cover it completely with a layer of cold sausage and oyster dressing. Push the dressing into the turkey's leg and wing cavities to create a stuffed appearance, as if the bird still possesses bones.
4
Place the deboned duck on top of the turkey, skin-side down, and cover it with a layer of cold sausage and oyster dressing. Cover the chicken on top of the duck, skin-side down, with a layer of cold sausage and oyster dressing.
5
Assist an individual in lifting the edges of the turkey skin upwards and securing them together using toothpicks. Utilize kitchen string to tie around the toothpicks, thereby enhancing the structural integrity of the stuffed turkey.
6
Carefully position the turducken, breast-side up, in a large roasting pan. Roast covered for four hours or until the turducken achieves a golden-brown appearance.
7
Remove the roasting pan cover and continue to roast uncovered for one hour or until a meat thermometer inserted through the thigh registers 180 degrees Fahrenheit and a thermometer inserted through the stuffing registers 165 degrees Fahrenheit.
8
Periodically check on the turducken, basting it as needed and removing excess liquid to prevent overcooking.
9
Once cooked, carve the turducken and serve it to your guests.