Aram Mardigian, executive chef at Wolfgang Puck American Grille, gives your turkey a hot meat injection.
Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2013
2. Turkey sausage mixture
5. Chicken sausage mixture
1 tbsp. each sage and rosemary, chopped
25 sage leaves
1 bunch parsley
1 tsp. garlic, chopped
1 cup olive oil
Salt and pepper
1 (25 lb.) turkey, partially deboned and open-faced
2 lbs. turkey sausage, casings removed
2 lbs. prosciutto di Parma, sliced thin
1 (4 lb.) chicken, deboned and open-faced
2 lbs. chicken sausage, casings removed
(9 oz.) smoked duck breast
2 lbs. uncooked bratwurst, casings removed
5 lbs. pancetta, sliced thin
5 garlic cloves
Carrots, celery, and onion
1. Combine rosemary, sage, and parsley in a blender. Add the garlic and blend with olive oil until smooth.
2. Open turkey cavity and season the inside with salt and pepper. Brush in herb-garlic mixture.
3. Spread turkey sausage inside to form a thin layer, then cover entire area with layers of prosciutto.
4. Place chicken inside the turkey and brush it with the herb-garlic mixture.
5. Spread chicken sausage on top in a thin layer, then cover the area with more prosciutto.
6. Cover duck breast with a thick layer of the bratwurst, then place it on top of chicken.
7. Carefully begin to close the turkey by pulling each side up, basically making the bird whole again. Then tie it shut with kitchen twine, almost as if you were sewing clothing.
8. Wrap entire bird with pancetta and put in a large roasting pan with peeled garlic cloves and chopped carrots, celery, and onion.
9. Roast your turducken at 350°F until it reaches an internal temperature of 160°F (about four hours covered). Let it rest for about 20 minutes, then slice into your delicious meat monster!
Check out Chef David Burke's Recipe For Cooking a Turkey In Your Dishwasher and How To Make a Boozy Bottle Rocket.