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  • Prep 30 min
  • Total 6 hr 0 min
  • Servings 25
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Don't know what turducken is? It's a turkey stuffed with a duck stuffed with a hen. What an amazing holiday show stopper! (Photo by Flickr member joyosity.)
by: TBSP Susan
Updated May 11, 2015
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  • 20 to 25 pound turkey, whole and deboned
  • 5 to 6 pound duck, whole and deboned
  • 3 to 4 pound chicken, whole and deboned
  • salt poultry seasoning, and pepper
  • 3 kinds of stuffing (like cornbread, Cajun, and shrimp -- or your personal preferences)
  • and kitchen string needle


  • 1
    Prepare stuffing ahead of time and cool before assembling birds.
  • 2
    Place turkey skin side down. Season well with seasoning, salt and pepper. Spread first stuffing (i.e., cornbread) over the turkey, about 1/2 inch thick.
  • 3
    Place the duck on top of the first stuffing and spread the second stuffing (i.e.Cajun) over it, about 1/2 inch thick.
  • 4
    Place the chicken over the second stuffing and spread the third stuffing (i.e., shrimp) over it, about 1/2 inch thick.
  • 5
    Fold the sides of the turkey together to close the bird, encasing the others. Have someone help hold it together while you sew the opening closed with stitches about 1 inch apart. Then tie the legs together.
  • 6
    Place the turducken in a large roasting pan and cook in a preheated 325° F oven for 4-1/2 to 5-1/2 hours, checking doneness with a meat thermometer (which should reach 180° F at the thickest part of the turducken).
  • 7
    Allow turducken to rest out of the oven for 20 minutes before carving and enjoying.

Expert Tips

  • tip 1
    To save a lot of effort and time, have your butcher debone the birds for you.

Nutrition Information

No nutrition information available for this recipe
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