A turkducken is a partially boned turkey layered with a boned duck then with a boned chicken, all of which is spread with layers of stuffing between each bird. The name is comprised of syllables from the words “turkey,” “duck,” and “chicken.” Usually the tip end of the turkey leg bones and the first two wing joints are left on the turkey so that after assembly the finished product resembles a whole turkey.
There has been an unsafe cooking method circulating around that consists of the bird being roasted at 190° F for 12 to 13 hours. A safer method of roasting would be to cook the birds in a pre-heated oven set no lower than 325° F. Use a meat thermometer inserted in the thickest part of the bundle and make sure the stuffing and birds reach 165° F or higher. Be sure to check the temperature in several locations to test for doneness. To determine if it is done, you have to rely on internal temperature taken with a meat thermometer rather than the amount of time cooked. After each use, wash the stem section of the thermometer thoroughly in hot, soapy water.
Additional nutrition and health information can be found on the Missouri Families website.
Contributor: Maude Harris, Nutrition and Health Education Specialist, University of Missouri Extension, firstname.lastname@example.org, 573.545.3516