Zier's Prime Meats, Inc.
813 Ridge Road
Wilmette
847-251-4000
www.ziersprime.com


Mini Tur-duc-hen

Ingredients:
one boneless turkey breast half, about two to three pounds
one boneless duck breast, about one pound
two boneless chicken thighs
two links of Andoullie Sausage
one box of Uncle Bens or Stovetop stuffing mix

Directions:
Follow stuffing mix directions as if you were about to stuff a small turkey. Take the boneless turkey breast, and place it on a clean counter top or washable cutting board skin side down. With a sharp knife butterfly the breast and lay it open so that you have roughly double the size, use 1/3 of the prepared stuffing mix to spread evenly across half of the breast. Next take the duck breast either whole or cut in half, skin attached ,and place it skin side down on top of the layer of stuffing in the center of the turkey breast and spread more stuffing mix over the duck breast. Next take the boneless chicken thighs and place them skin side down in the center of the duck breast , spread more stuffing mix. Finally place the sausages on top of the whole thing! Carefully fold the breast over so that the skin side is on top. With butchers twine gently but firmly secure the whole thing in about 2 to three inch intervals across the breast the short way, and one knot tied across the breast lengthwise, carefully so as not to lose too much of the stuffing. Season the turkey on top with your favorite spices, salt, pepper, garlic, etc. Place in a small roasting pan loosely tent with aluminum foil and bake for roughly one an hour at 350 degrees after one hour remove foil to allow skin to brown bake for 30 minutes longer, or until the internal temperature reaches 165 degrees, remove from oven cover with foil again and let stand for 10 minutes to stabilize the juices and carve and place slices on serving platter with a spatula.


How To Properly Cook a Turkey Remove turkey from bag, remove giblets. Illinois Department of Health recommends not washing any poultry before cooking this will reduce the chance of contaminating surrounding areas with salmonella if it's present in the birds. If you do, wash your sink, cutting boards and counter tops with soap and water, rinse and wipe down with a weak bleach solution -- Clorox makes a nice cleaner with bleach, but rinse after using.

Season to your taste (with salt, pepper etc.) Stuff if desired.

Preheat oven to 350. Turkey should be at room temperature when you put it in the oven. That will take 45-60 minutes outside of the refrigerator.

Turkey Cooking Temps:
Place turkey in oven:
10-14#: 3 to 3 1/2 hours
15-18#: 3 1/2 to 4 hours
19-22#: 4 to 4 1/2 hours
23-26#: 4 1/2 to 5 hours
27-29#: 5 to 5 1/2 hours
30+#: 51/2 to 6 hours

These times are for unstuffed. If you are stuffing add 1/2 hour to cooking time. These times are approximate. You should only baste the turkey once mid-way through the cooking time. If you baste more than once add 15 minutes for each time you baste or open the oven.( Most ovens take that long to get back up to temp.) You will know the bird is done when the internal temperature reaches 165 degrees. (The bird will continue to cook after it is out of the oven, this will bring the temp up to 180. If you do not use a meat thermometer another way to tell that it's done is the meat on the drumstick will start to pull way from the drumstick bone. The juices should run clear.

Remove before target temp.
Let bird sit at room temp (dwell) covered with foil.
Don't cook with foil tightly wrapped, loose like a tent, remove to brown the skin if crispness is what you like.