We acquired our pre-made turducken from a local meat shop, P Sher & Co.. The birds came de-boned (aside from the turkey legs and wings), and already bundled up in one another. All we had to do was stick it in our giant roaster oven and cook it. We cooked it at 450 F for 3 hours.
We were a little ahead of schedule for dinner, so the meat did dry out a little, but not too bad. Overall it tasted great and honestly I couldn't tell much of a distinction between the 3 birds (despite eating all 3 bird types prior and knowing their different flavor profiles).
While we had many side dishes accompanying our turducken, I'm going to share the stuffing recipe with you guys. This way you can make a "Thanksgiving sandwich" with your turducken (meat, stuffing, cranberries) should you like an alternative to the pepperjack slammer option. Here is my family recipe, passed down from my Grandma, for Thanksgiving stuffing:
1. The night before, tear up your pieces of bread into small chunks. Spread them out on sheets of wax or baking paper on the table to dry overnight.
2. Preheat oven to 325 degrees F. In a medium saucepan, melt your butter on medium-medium low heat.
3. Add your chopped onions and celery and simmer for 5-10 minutes until they start to turn color and soften. Mix in your spices.
4. Layer the bread crumbs and butter mix in a larger bowl, then mix with a wooden spoon. You can add 1/3 cup hot water to help moisten the stuffing.
5. Stuff your bird (we didn't have any room in the turducken) or place in a 9x13 baking pan. Cover with foil.
6. Bake 40-50 minutes. Stir the stuffing halfway through cooking, or mix some of the extra moist stuffing from your bird with the stuffing in the pan. Since we didn't have any stuffing in the bird, we took half a cup of the juice from the cooking turducken and mixed it into the baking pan.
Pepperjack Turducken Slammer
Dean's Biggerson's special sandwich consisted of: