Gallery: How to Make Turducken in Under 24 Hours

Begin with Duck
Begin with Duck
Start with the duck breast, this will be the outside layer of the turducken roll.
20101111-turducken.jpg
20101111-turducken.jpg
Prep the Duck
Prep the Duck
Place the duck breast skin side down on a cutting board and make one thin cut from left to right almost all the way through the breast. Open the cut to the right and make another thin cut almost all the way through the meat, this time right to left beginning at the crease. Open the second cut to the left. The duck breast should open like a business letter.
Pound the Duck
Pound the Duck
Cover the cutting board with a sheet of plastic or waxed paper, and place another sheet on top of the duck breast. Gently pound the meat to an even inch thickness. Remove the duck breast to the fridge.
Prep the Chicken
Prep the Chicken
Lay the chicken thighs on the cutting board.
Pound the Chicken
Pound the Chicken
Cover the thighs with plastic wrap or waxed paper and gently pound them to an even inch thickness. Wrap and refrigerate.
Prep the Turkey
Prep the Turkey
Lay the turkey cutlets on the cutting board.
Pound the Turkey
Pound the Turkey
Cover the cutlets with plastic wrap or waxed paper and gently pound them to an even inch thickness.
Assemble First Layer
Assemble First Layer
Retrieve the duck breast from the refrigerator and place it, long side toward you, on the board. Dollop some stuffing onto the breast, and smooth it out so it covers the whole breast.
Assemble Second Layer
Assemble Second Layer
Lay the chicken thighs on top of the duck and stuffing, and put a smaller spoonful of stuffing on top of them.
Assemble Third Layer
Assemble Third Layer
Lay the turkey cutlets on top of the chicken and stuffing layer and put a very small amount of stuffing just down the center of the cutlets.
Time to Roll
Time to Roll
Roll the whole thing up firmly but not too tightly, securing the roll with twine at every inch. Clean up any stuffing on the outside of the roll and the turducken is ready for cooking.