Gallery: How To Make The Ultimate Turducken | The Food Lab

  • Roll the other

    ...roll up the other, letting the skin overlap to form a good seal.

    Ready to poach

    Looks almost just like a real chicken, right?

    Wrap in plastic

    To help keep its shape, you have a few options. You can wrap it in plastic...

    Cryovack can cryovack it, or you can just truss it with string. Any method will work.


    I poach my chicken gently, starting it in lukewarm water that I then bring up to a subsimmer before reducing the heat to the lowest setting.

    Use a thermometer!

    Use a thermometer to check the internal temperature. You are looking for between 140°F to 150°F (I prefer it cooler, though if you want slightly firmer meat, go hotter).

    Duck's turn!

    Here's the duck, already boned out, ready to receive a nice hot chicken injection.

    Ready to wrap

    The duck is seasoned with salt and pepper, the sausage is spread, and the hot chicken is placed directly along its center, all on top of a sheet of plastic wrap.

    Start wrapping

    Use the plastic wrap as a sling to lift one side of the stuffed-duck over the chicken.

    Easy peasy

    The plastic wrap makes it easy to get the duck into an even layer. Repeat with the other side. Again, you can wrap tightly in several layers of plastic, truss with twine, or...


    ...use the cryovack to secure your bird.

    Re-truss after poaching

    After poaching the duck just as you did the chicken, take it out of the bag (if you used one), and tie it up. We're about to sear it.

    Start searing

    Place the duck in a medium hot skillet with a little bit of oil and cook it until golden brown and crisp on all sides. This ensures that there's no flabby skin inside the roast when it's cooked.

    Ready to stuff

    If you really can't resist, you can go ahead and eat some of this guy right now. Looks tasty, don't he? Either way, trim off the end of the ducken so that it just fits the length of your turkey breast.


    Place the turkey on your board skin side down and season it with salt and pepper.

    Add your ducken

    Place the ducken right down the center (after removing the twine, that is).

    Fold 'er up

    Close up the turkey, allowing the skin to overlap on the back.

    Keep it in place

    Use skewers to start trussing up the back.

    Ready to flip

    Once the back is secure, it's ready to be seasoned and placed in a roasting pan. Rub it all over with some oil and season with salt and pepper.

    Start trussing

    Trussing the bird will give it a better shape and expose the legs to more browning. Start by placing a long piece of kitchen twine under the breast bone.

    Pull back

    Pull it back and wrap it around the breasts, tucking it into the wings.

    Pull it foward

    Pull it back around towards the legs, cross the strings, and wrap them around the ankles.

    Hog tied

    Wrap around the ankles a few times, the tighten it up and tie it off. Roast in a preheated 425°F oven until the turkey registers 145°F in the breast and 165° in the thighs, about 1 1/2 hours.

    Ready to carve

    It should emerge from the kitchen golden brown, crisp, and looking just like a regular turkey.

    Remove the legs and carve

    Carve it by first removing the legs and wings, then splitting the body in half lengthwise, revealing its layered interior.

    Slice and serve

    Lay each half flat against its cut side, then slice and serve.

    Ready to eat

    Ready to eat

    Your family will pat you on the back. I swear it.

    Triple play

    When sliced, every diner should receive a piece that contains some chicken, some duck, some turkey, sausage stuffing, and crisp skin.

    Everything you need

    De-boning a bird is easier than it sounds. All you need is a sharp boning knife (or a short chef's knife or paring knife will do), a bird, and some clean kitchen towels to hold it with.

    Remove the wing tips

    Start by cutting off the wing tips between the joint. (Skip this step for the turkey).

    Locate the wish bone

    Next, locate the wish bone by pulling back the skin on the breast around the neck until you can feel the V-shaped bone just under the surface of the meat.

    First incision

    Make your first cut on one side of one branch in the wish bone. Repeat on the other side of the same branch, then make two more cuts on the opposite branch. This should loosen it completely.

    Remove the bone

    Remove the wish bone by pulling it out with your hands. A kitchen towel can be used to get a better grip.

    Slice open the back

    Your next cut is straight down the backbone. Cut firmly and deeply, letting your hand press against the vertebrae to ensure the skin is completely split.

    Fine the wing joint

    Pull back the corners of the skin like you're opening the collar of a shirt and feel for where the wing meets the body (there should be a ball joint there).

    Remove the wing

    Use your knife to cut through that joint just until the wing bone pops out. Do not slice any more than is necessary. With ducks and turkeys, there is also a larger collar bone attached to the same joint that can be easily pried from the body.

    Repeat on the other side

    Cut through the second wing joint as well.

    Grab the wing

    Holding the chicken's neck firmly with one had, use the other to grab the entire wing.


    Pull down on that wing and the meat should start to separate from the back and the breast bone on its own. Use your finger to pull through any stubborn connective tissue. With the turkey, you may need to use just the very tip of the knife to cut through tough connective tissue. Continue pulling down until the oyster—the dark muscle where the thigh meets the backbone—is exposed.

    Repeat on the other side

    Repeat with the other wing. The breast should now be half hanging off the front of the bird.

    Use your fingers

    Stick the index finger and middle finger from one hand into the space between the breasts and the breast bone, using the other to hold the back firmly. Pull down and out to separate the breast meat from the bone. (The tenderloins will stay attached to the bone for now—this is okay).

    Continue pulling

    Keep pulling on the breasts until they are completely separated from the carcass. The only thing holding the carcass in place now is the thigh joints.

    Locate the thighs

    Turn the chicken so its back is facing up, then carefully cut through the oyster to expose the thigh joint.

    Grab the leg

    With the oyster separated, grasp the entire leg and bend it in towards the body while simultaneously lifting it upward. This motion should cause the ball joint to pry out of its socket.

    Cut through the joint

    Once it pops out it's easy to see what little connective tissue needs to be cut through to release it entirely.

    Repeat and remove

    Repeat with the other side, then pull the carcass away from the meat entirely.

    Semi-boneless poultry

    If you're on the turkey, you're done! For the chicken and duck, the remaining bones must be removed. Read on.

    Take the tenderloins

    Remove the tenderloins from the carcass by running your thumb under them.

    Pull it off

    Once it's loosened, the tenderloin can just be pulled off. No knife necessary. They should pop right out. If you want, you can remove the tough ligament that runs through them by grasping it with a kitchen towel, then scraping your knife along its length. The meat should come off, leaving the ligament in your hand.

    Sweep the leg

    To remove the leg bones, start by grabbing the inner end of the thigh bone and using the hilt of your knife to scrape away meat. It should come off cleanly.

    Cut around the joint

    When you reach the knee, you'll need to cut a few bits of connective tissue. Work your way around the knee systematically until it's all clear.

    Continue scraping

    Keep scraping until the leg bone is also clean.

    Crack the ankle

    You can try and cut the leg bones out completely, but easier is to just crack the bone at the ankle with a heavy knife or cleaver, then cut through the skin, discarding the end of the bone. The leg and thigh bones should then easily slip right out.

    Remove the wing bones

    To remove the wing bones, lift them up and rest the end against the cutting board. Press down on the meat and skin around it firmly.

    Pull it out

    The bone should pop right out.

    Re-align the tenderloins

    Place the tenderloins in the space between the breasts and the legs to create a more even layer of meat.

    Butterfly the breast

    Similarly, butterfly the top of the breast and fold it towards the center to even up your meat.

    Almost done

    The breast section should look like this.

    Season evenly

    Season the chicken evenly and liberally with salt and pepper on all sides.

    Add sausage

    Spread a layer of sausage over the surface of the bird.

    Roll one side

    Carefully roll up one side, then...