I’ve always wanted to cook a turducken. Or, wrapped in bacon, a Turbaconucken. It’s a chicken, stuffed inside a duck, stuffed inside a turkey. So this is one to tick off the bucket list.

I don’t have the mad deboning skillz to produce a fully-fledged bird shaped delight. So this year I settled for a Turbaconucken Roll.

I’m cooking it tomorrow, with a maple glaze for our family Christmas. So I’ll post some photos, and if required, a post-mortem, tomorrow.

Special thanks to my sister Susie, her boyfriend Rohan, and my patient wife for bringing this all together.

But here’s our ingredients:

Meat

• Turkey breast x 4
• Duck breast (de-skinned – I’m attempting to turn the skin into some duck salt) x 4
• Chicken breast x 4
• 500gm Bacon Rashers

Stuffing

• Breadcrumbs (we just cooked some white bread in the oven for a while and then food processed them).
• Egg x 3
• Butter (soft or melted)
• Garlic
• Pistachio Dukkah

We didn’t have any onions. So I put quite a bit of garlic in.

Split stuffing into three bowls…

• 1st bowl – add 1 Jar Cranberry Sauce
• 2nd bowl – add 3/4 Jar Plum Sauce
• 3rd bowl – add nothing.

Glaze

• Equal parts Maple Syrup and Butter.

I also picked up some cooking string to bring this all together.

Method.

• Mix the ingredients of the stuffing together in a big bowl.
• Bash the life out of the meat until it is as flat as you can get it.
• Lay out a grid of string.
• Lay Bacon rashers in a square.
• Lay out the Turkey fillets – inside the bacon rashers (ie with some bacon overhanging on all sides).
• Apply layer of Cranberry stuffing.
• Lay out Duck fillets.
• Apply layer of Plum stuffing.
• Lay out Chicken breasts
• Apply a pile of plain stuffing “on the fold” of the square you’ve made.
• Fold like a taco.
• Tie strings together until you’ve got a nice package.

We wrapped ours in glad wrap. Like a sausage. And I’ll be cooking it in the oven tomorrow. I have a meat thermometer.

I found this post particularly useful.