"This is a turkey stuffed with a duck, stuffed with a chicken stuffed with dressing. You will need toothpicks and kitchen string for this recipe."


5 h servings 836 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 836 kcal
  • 42%
  • Fat:
  • 52.8 g
  • 81%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 78.7 g
  • 157%
  • Cholesterol:
  • 262 mg
  • 87%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
  2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
  3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
  4. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
  5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.


  • Learn more about how to cook a turkey for Thanksgiving in our How to Cook a Turkey article!
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 24 Ratings


Used 4# chicken 6# duck 24# turkey. Remove lot of the chicken skin duck fat/skin. Leave the wings &legs bones in the turkey for show. Made 3 diff stuffings POTATO STUFFING(boiled mashed taters~5...

The Turducken was tremendous, and less work than we anticipated. The butcher boned the birds, which, unless you're Jacque Pepin, is the only way to go. It's your typical thanksgiving turkey, onl...

we made this recipe at christmas at the request of our teenage sons. it was a huge hit! i left the birds just barely frozen when i started, it was easier to debone them. i only removed the ma...

I made turducken for Xmas last year and it was a Big Hit. It was a lot of work making 3 kinds of stuffing - This year I'm going to use the sausage & oyster stuffing only. I also left the bone in...

This is a great recipe for a crowd. However, more detail would help, as well as Photos(?).

This is WONDERFUL! I am from Louisiana, and have had these before, but never actually made one myself. It does make it easier to buy the turkey, chicken and duck already deboned. Then you can...

I'm (originally) from Southwest Louisiana and this is a REAL recipe. Very good. Tried introducing it to my new home in Virginia, they thought it was odd, but liked it a lot.

This dish was too fussy to make, and ended up coming out rather dry. How do you fit everything in there anyways? In the end I had to make each bird seperately, and ended up using different types...

I to am from Southwest Louisiana, and it is a real recipe, and quite good I might add. We have one every Christmas. Give it a chance, I know it sounds strange- but it is great!