Turducken Recipe

• 16 Pound turkey, boned
• 3 Pounds whole chicken, boned
• 4 Pound duck, boned
• 3 Cups prepared sausage and oyster dressing
• Salt and pepper to taste
• Creole seasoning to taste

• Preheat the oven to 375 degrees F.
• Lay the chicken skin-side down on the platter and season it with pepper, salt, and creole seasoning.
• Lay the duck skin-side down on the top of the chicken and season it with the salt, pepper and Creole seasoning.
• Cover and place it into the refrigerator.
• Lay the turkey skin-side down on a flat surface and cover it with a layer of cold Sausage and oyster dressing.
• Now push the dressing into the leg and wing cavities.
• Lay the duck on the top of the turkey, skin-side downward and cover it with the layer of cold dressing.
• Lay the chicken on the top of the duck, skin-side downward and cover it with the layer of cold dressing.
• Bring the edges of the turkey skin up and tie them together with the toothpicks.
• Apply the kitchen string to the lace around the toothpicks to hold the stuffed turkey together.
• Put the turducken, breast up in a big roasting pan.
• Roast covered for about 4 hours till the turducken is golden brown.
• keep on to roast uncovered for about 1 hour till a meat thermometer inserted through the thigh registers 180 degrees F and a thermometer inserted through the stuffing registers 165 degrees F.
• Check the turducken every few hours to baste and take out excess liquid.
• Carve the turducken and serve it.