Turchickentato   -   2014/12/25Viewed 153 times this month, last update: 2014/12/25

Turchickentato: A turkey, stuffed with a chicken, stuffed with a baked potato.

Many out there on the 'net have bought, made, and/or eaten a Turduckin, a turkey stuffed with a duck, stuffed with a chicken. I tried this once, but I didn't like how the duck turned out, all rubbery and bland. My improvement is the Turchickentato. I take out the duck, and add a baked potato. The chicken comes out well, and the baked potato, loaded with butter and bacon is far better than the bread and veggies some people eat as "stuffing"!

If you make this, or any turkey, don't forget Mom's Turkey Gravy!

Here's my process:

1: Get a fresh, humanely raised, antibotic-free young turkey and chicken (or two) from a good source. Thaw them out in the refrigerator, or buy it never-frozen. Also get a decent bottle of red wine, some good bacon, two sticks of butter, some rosemary, salt, and one big potato for each chicken.

2: De-bone the turkey, except for the wings, legs, and thighs. I used this site for instructions. This takes about an hour per bird. Wear comfortable shoes, and raise the work surface if you're tall, otherwise you'll be all bent over and in neck pain for days.

3: Fully de-bone the chickens. I take the wings fully off, and cut the thighs and legs out from the inside.

4: Bake a potato. I like to roll them in olive oil, coat liberally with sea salt, and bake open in the oven. Then prepare a bowl with one stick of butter, a bunch of salt, and some rosemary. When it's baked, cut it open, scoop out the meat into a bowl. Mix the potato meat with bacon, and butter/salt/rosemary mix. Put it all back into the potato.

5: Sew up the chickens. Use a clean needle and cotton or other organic thread. No nylon or anything else that could melt or contaminate the chicken. Close the wing and leg holes completely. Coat the inside of the chickens with butter/salt/rosemary. Put the baked potato into the middle of the chicken, and sew the whole thing up. Then coat the outside of the chicken with butter/salt/rosemary.

6: Sew up the turkey. Coat the inside of the turkey with butter/salt/rosemary, then put one or two potato-stuffed chickens into the turkey, and sew up the turkey. You can use one or two chickens, depending on how big the turkey is, and how much food you want. I will sew up the neck, put the chicken in, then wrap some string around the whole turkey to help hold the breasts together for easier sewing.

7: Put the turkey into a roasting pan, and coat the outside of the turkey with butter/salt/rosemary. Put on the turkey pan cover, and bake at 325F for 4-6 hours, basting every hour or so, and checking the temperature. You want the middle to get to at least 165F, and try to keep the outside below 180F. I've found this to be not too hard, as long as the cover is on. I don't find it necessary to bake it upside down, or cover in foil, or any of that crazyness. This 20-pound turkey, stuffed with one chicken, took about 5 hours to cook in a roasting pan rated for an 18-pound turkey. (They rate them for turkeys that still have bones.)

8: Here's the full haul. A heaping plate of turkey, chicken, and potato, and another half turkey still!

9: Nicely browned outside, but very juicy meat. (This picture is after being refrigerated. Fresh from the oven it looks less dry.)

10: Here's a cut-away of the birds. Nummy!

11: LOTS of breast meat on this girl. (My favorite part!)

12: Make a ton of mashed potatos, a good quart of Mom's Turkey Gravy, put some turkey/chicken/potato on a plate with some mash, and cover with gravy until it's mostly a turkey/gravy soup. EAT!
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