Cook Time: 50 minutes
Prep Time: 30 minutes
Ready In: 1 hour 40 minutes
Make Sure You Have: Turkey fryer, fire extinguisher, cotton cooking twine, baking sheet, cooking pins, and oil & candy thermometer.
1 15 lb turkey, deboned and dry
1 6 lb duck, deboned and dry
1 3 lb chicken, deboned and dry
5 gallons of peanut oil
2 cups, https://grokker.com/cooking/video/ciabatta-pancetta-stuffing/527fd819cf41f2e24e02e81e
Salt and pepper to taste
Check out https://grokker.com/cooking/video/how-to-debone-poultry/52869be72137907a7d02f700 for instructions
Preparing the Chicken:
1. Lay deboned chicken skin side down, salt and pepper inside and outside to taste. Spoon stuffing onto skinless side of chicken and spread into a thick layer. Fold each end of the chicken in and wrap it like a burrito so that the stuffing does not fall out. Lay the chicken fold side down and truss the chicken.
1. Slip the cooking twine lengthwise under the chicken, tie a knot and cut the string.
2. Spin chicken a quarter turn, slip the twine under the chicken widthwise about one inch from one end of the chicken, and tie a knot. With the long end of the string make a loop and slip the loop around the chicken about an inch away from the previous widthwise truss. Tighten and repeat this step for the entire length of the chicken.
3. After the final widthwise knot, cut the twine leaving about a foot of excess twine, then wrap that lengthwise around the chicken and tie off.
1. Set up the deep fryer outdoors. If you are on a lawn, you may want to lay down a tarp or protective mat under the fryer. As a safety precaution, you should have a fire extinguisher on hand.
2. Fill the fryer with peanut oil so that the chicken will be entirely submerged. Do not fill oil past the max fill line on the fryer. Attach the oil thermometer to the side of the fryer with at least one inch of the thermometer submerged below the oil. Turn on the propane and heat the oil to 350°F.
3. Ensure the chicken is completely thawed and dry it by patting with paper towels before placing it in the frying basket. Using the hooked lifting handle, slowly lower the basket into the fryer. Fry the chicken for about 10 minutes (3-4 minutes per pound). Check the internal temperature of the chicken by lifting up the basket, placing on a cookie sheet and inserting the candy thermometer. The temperature should read approximately 165°F.
4. When the chicken is ready, lift the basket out of the fryer, and using tongs place the fried chicken on a baking sheet.
Preparing the Duck:
1. Once the chicken has cooled, remove the strings and place on the center of the deboned duck that has been salt and peppered to taste. Wrap the chicken inside the duck and truss.
2. Again, ensure the duck is completely dry and place it in the frying basket and using the hooked handle, lower into the fryer. Fry for about 15 minutes, then check the internal temperature. When the temperature is 165°F, place the ducken on a baking sheet.
1. Once the ducken has cooled remove the strings.
2. Salt and pepper the turkey to taste, place the ducken in the center of the turkey, wrap the turkey around the ducken and truss. If wrapping the turkey is difficult, use cooking pins to keep the turkey in place and truss.
3. Completely dry the turducken, place it in the frying basket, and lower slowly into the fryer. Fry for 20 minutes, then check the internal temperature. When the turducken's internal temperature is 165°F, remove from the fryer and place on a baking sheet. Turn off the gas.
4. Let the turducken cool for about 5 minutes.
5. Remove strings and pins. Place fried turducken on a platter and serve.