Turducken

Instructions

1. Ask your butcher to bone the turkey, duck and chicken, keeping the skin intact, or do it yourself with a small paring knife.
2. Fry the chopped onions, celery and garlic in the butter and oil for 5 minutes, then mix them into the stuffing with the spices.
3. Lay the chicken flat, season it, spread a layer of stuffing, then place the duck on top.
4. Fill the duck with a second layer of stuffing, then lay the turkey flat over it, skin side down.
5. Close the turkey, sewing the openings with kitchen string, then brush it with the marinade.
6. Place the bird on a rack in a roasting tin, roast at 165 °C for about 4 hours 30 minutes, basting every 45 minutes.
7. It is ready when a thermometer inserted into the centre of the stuffing reads 74 °C; let it rest for 30 minutes before carving into slices.