TUR-DUCK-IN
To late for turkey day although Christmas is around the corner. I made this once, it fed thirty, along with all the fixins of course.
10-12 # boned turkey except for legs & wings
6-8 # boned duck
4-5 # boned chicken
Boned through back, leaving the breasts connected.
You can go down in size depending on how many people you’re feeding.
Extra dry sausage stuffing, any recipe will due. (Make before butchering)
The idea here is to have a layered roast.
Chicken inside of duck then both inside of turkey.
Three layers of stuffing one in chicken another around it and finally around duck.
Stitch with butchers twine/kitchen string (only the bottom side of the turkey)
Bake on rack at 225F for about 12-13 hours internal temp should be 180F
To serve, slice like a ham. Remember there are no bones.
Not as hard as it sounds. Total prep time about 2 hours.
Good luck!
