Ingredients
- FOR BRINE:
- 1 cup kosher salt
- 1 cup brown sugar
- 1 gallon water
- FOR HOUSE SEASONING:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- FOR CORNBREAD:
- 1 cup self rising cornmeal
- 1/2 cup self rising flour
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
- FOR DRESSING:
- 7 slices white bread, dried in warm oven
- Cornbread
- 1 sleeve saltine crackers
- 2 cups chopped celery
- 1 large onion, chopped
- 8 tablespoons butter
- 7 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- 1 tablesppon poultry seasoning
- 5 eggs, beaten
Preparation
Step 1
1. To make the brine: mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.
2. To make the cornbread: combine all ingredients and pour into a grease shallow baking dish. Bake in a 350 degree oven for approximately 20 to 25 minutes. Remove from oven and let cool.
3. To make the dressing, crumble dried white bread, cornbread, and crackers. Mix together and set aside. Saute choped celery and onion in butter until transparent, approx. 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well.
4. Lay turkey skin side down on a flat surface. Dust turkey with house seasoning and add 1/4 inch thick layer of dressing. Repeat with the chicken.
5. Roast turducken for 15 minutes at 500 degrees. Then turn the roaster down to 225 degrees to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees. Let rest for at least 20 minutes before carving.
6. If using a smoker to cook, smoke at 225 degrees for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees and extrenal temperature reaches 165. Try to keep the flare ups from the fire to a minimum.