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  • 00:23
     
    #Debone turkey    #not cut through the skin   
    Debone turkey in preparation for the outer layer of the turducken. All bones with exception of the drumsticks and wings are removed. Attention needs to be paid to not cut through the skin.
  • 01:19
     
    #keep the drum sticks intact   
    Remove only the thigh bone from the leg, keep the drum sticks intact.
  • 01:55
     
    #add some stuffing   
    Open the breasts and add some stuffing. Also stuff the thighs.
  • 02:31
     
    #Debone the chicken   
    Debone the chicken the same way. It is a good idea to debone the chicken first to practise for the turkey. All bones need to be removed from the chicken.
  • 03:22
     
    #bed of stuffing   
    Add a bed of stuffing to the turkey, and place the deboned chicken on it. Then a layer of stuffing inside the chicken.
  • 04:00
     
    #close the turkey up into a turducken   
    Now it is time to use a meat sewing needle to close the turkey up into a turducken.
  • 05:26
     
    #25-30 min per pound at 375F    #let the turducken rest for half an hour   
    Bake for 25-30 min per pound at 375F. The internal temperature should be 160F. Then let the turducken rest for half an hour so it can be sliced.

How To Make A Turducken

Award-winning butcher Armande Ferrante gives a step-by-step breakdown on how to make a turducken. Make your turducken dreams a reality. BuzzFeed Food: http://www.buzzfeed.com/food






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