In the above photo, we used a Creole Sausage & Cornbread Tur-Duc-Hen from Big Easy Foods, but regardless of where you find your turducken, there are a few things you can do to make sure it’s the biggest hit of your Thanksgiving table:
1. Let it thaw completely.
2. Let stand at room temperature 1 hour before cooking.
3. Baste with melted bacon drippings.
4. Tuck wings under to protect from over-browning.
5. Use a thermometer. The center must be cooked to 165°.
- ½ cup turducken drippings
- ½ cup all-purpose flour
- 1½ cups chicken broth, divided
- ½ teaspoon ground black pepper
- In a roasting pan or a large nonstick saucepan, heat turducken drippings over medium-high heat. Slowly sprinkle flour over drippings, and whisk to combine. Cook, stirring constantly, until thickened, 1 to 2 minutes. Add ½ cup chicken broth to drippings, whisking to combine. Cook, whisking constantly, until thickened, 1 to 2 minutes. Add remaining 1 cup chicken broth, whisking to combine. Cook, whisking constantly, until thickened, 1 to 2 minutes. Add pepper, whisking to combine.