Chicken placed inside a duck placed inside a turkey? Don’t call it crazy, call it the turducken. The turducken is the grandest of showstoppers, a sophisticated and impressive main that beautifully marries the best of three birds in to one impressive Thanksgiving dish.
Looking to feast with a smaller group but you still want a show stopper? Sebastian Cortez of Sebastian & Co Fine Meats recommends the turducken breast roast. It offers all the grandness of the turducken but in a smaller, more manageable package.
Simply tie together the breast of a turkey, a duck and a chicken, layer with stuffing and cook at 300F until the internal temperature reaches 175F. If you like your meat on the crispier side, set the oven to broil and remove at desired colour and crispness. Rest, carve and serve with any sides.
Sebastian recommends a butternut squash risotto and simple roasted Brussels sprouts.
Cook risotto as usual, add diced squash (half inch cubes), finish a hint of orange zest for an extra hit of colour and flavour.
For the Brussels sprouts, place a baking sheet with olive oil into the oven while it preheats. Cut your sprouts in half and toss them in the warm oil simply adding salt, pepper and a squeeze of fresh lemon juice. Roast at 400F until crispy.
Chicken placed inside a duck placed inside a turkey? Don’t call it crazy, call it the turducken. The turducken is the grandest of showstoppers, a sophisticated and impressive main that beautifully marries the best of three birds in to one impressive Thanksgiving dish.
Looking to feast with a smaller group but you still want to give them a meal they will never forget? Sebastian Cortez of Sebastian & Co Fine Meats recommends the turducken breast roast. It offers all the grandness of the turducken but in a smaller, more manageable package.
Simply tie together the breast of a turkey, a duck and a chicken, layer with stuffing and cook at 300F until the internal temperature reaches 175F. If you like your meat on the crispier side, set the oven to broil and remove at desired colour and crispness. Rest, carve and serve with any sides.
Sebastian recommends a butternut squash risotto and simple roasted Brussels sprouts.
Cook risotto as usual, add diced squash (half inch cubes), finish a hint of orange zest for an extra hit of colour and flavour.
For the Brussels sprouts, place a baking sheet with olive oil into the oven while it preheats. Cut your sprouts in half and toss them in the warm oil simply adding salt, pepper and a squeeze of fresh lemon juice. Roast at 400F until crispy.
