Turducken Roll with Cajun Rice and Sautéed Brussels Sprouts

I’m not really a fan of turkey, but I’ve always been fascinated by this monstrosity called turducken. 

The original recipe with whole deboned birds is just too complicated and time consuming, but I found a recipe that replicates the flavors using only breasts, except I had to use turkey thigh because I couldn’t find turkey breast. It was a rather similar concept to a roulade or bacon bomb. I made other adaptations since the recipe I found was for the smoker.

This might be one of the most ambitious dishes I’ve made, and I have made some ambitious dishes (e.g., Bread Bowl Cassoulet for a challenge dinner). 

I was hoping to get Cajun-style duck breast instead of plain “original” duck breast, because why not, but it wasn’t available.

This was still quite labor-intensive and time-consuming, but the flavors really were quite remarkable. It’s very unlikely I’ll make it again.

Turducken Roll

The roll itself was rather like a small football; it weighed about 5 lbs.

You can see the different layers (definitely a lot of meat, not something I do very often)

• 2 boneless turkey thighs (skin removed and cut into 1/2” pieces, set aside), pounded thin
• 1/2 lb loose hot Italian sausage
• 1 boneless, skinless chicken breast, butterflied and pounded thin
• 1/3 lb andouille sausage, casing removed
• 1 boneless duck breast (skin removed and cut into 1/2” pieces, set aside) 
• 1 lb thin sliced bacon
• turkey gravy, heated

1. Cover a cutting board with plastic wrap and layer the turducken in this order:
• turkey thighs in one thin layer
• Italian sausage spread thin
• chicken breast
• andouille sausage spread thin
• duck breast
2. Fold the edges of the turkey around and form a tight roll. Cover tightly with plastic wrap followed by aluminum foil. Refrigerate for at least two hours.
3. Preheat oven to 350⁰ F.
4. Lay out a sheet of parchment paper on the work surface and build a 9×9-strip bacon weave.
5. Unwrap the turducken and place on the bacon weave, seam side up. Tightly wrap the bacon around the turducken and overlap the edges. Secure with skewers.
6. Place the turducken seam side down on a roasting rack over a roasting pan.
7. Insert a meat thermometer into the thickest part of the turducken and put in the oven.
8. Check the internal temperature after one hour and then every 15 minutes until it reaches at least 165⁰ F.
9. Remove from the oven and let rest for 15 minutes.
10. Heat turkey gravy and keep warm.

Cajun Rice

I must say I really liked the rice

• 1 cup basmati rice
• reserved turkey skin and duck skin
• 1/2 shallot, chopped
• 1/3 lb andouille sausage, casing removed and broken into small pieces
• 2 cups water
• 1/2 tsp Cajun seasoning
• 1/2 tsp chicken bouillon powder

1. After the turducken has been slow roasting for one hour, soak the rice for 30 minutes, then drained.
2. Heat a skillet over medium heat and render fat from reserved turkey skin and duck skin.
3. Turn the heat to medium high and add the shallot. Sauté the shallot until translucent.
4. Add the andouille sausage and sauté until it is no longer pink.
5. Add basmati rice and sauté for a couple of minutes.
6. Add water, Cajun seasoning, and chicken bouillon powder.
7. Bring to a boil, cover, and lower the temperature to low. Let steam for 15 minutes. 
8. Turn off the heat. Wait for at least 15 minutes before fluffing. Keep warm.

Sautéed Brussels Sprouts

The Smokehouse Maple seasoning gave the Brussels sprouts a lot of flavor

• 2 tblsp olive oil
• 1/2 lb Brussels sprouts, stems removed and halved
• 2 tblsp water
• Smokehouse Maple seasoning to taste

1. After turning off the heat for the rice, heat olive oil in a skillet over medium heat and sauté the halved Brussels sprouts until slightly charred. 
2. Add water. Cover and cook over low heat for 15 minutes. Remove the lid and turn the heat up to medium low to evaporate the liquid.
3. Toss with Smokehouse Maple seasoning. Keep warm.

Plating

1. Remove the skewers from the turducken and slice into 1/2” slices. 
2. Arrange 2 slices on each dinner plate with Brussels sprouts and rice. 
3. Top turducken with turkey gravy just before serving.