Turducken With Bourbon And Thyme Gravy

2 hours 30 minutesServes 4-6


  • 1 turducken (about 4 lb)
  • 6 tbsp (¾ stick) unsalted butter, softened
  • Kosher salt and freshly ground pepper
  • 1 ½ c chicken broth or stock + ½ c if needed

Bourbon Gravy

  • ½ c rendered fat from turducken (or melted butter, if needed)
  • ½ c flour
  • 5 ½ c chicken broth or stock
  • ⅓ c bourbon (see note)
  • 2 tsp fresh thyme, finely chopped
  • Kosher salt and freshly ground pepper


Preheat oven to 350°F with rack in lower third of oven. Rub turducken with softened butter and season with salt and pepper. Place turducken on rack in medium roasting pan. Add stock to pan.

Cover tightly with foil and roast for about 1 hour and 45 minutes. Uncover and cook additional 15 minutes or until an instant-read thermometer into center of turducken registers 165°F. The broth in the pan will reduce to a dark brown glaze. If it seems too dark, pour in ½ c more stock or water.

Transfer turducken to cutting board. Let rest for about 20 minutes before carving.

While turducken is resting, make the gravy: Pour pan juices into heatproof glass bowl, leaving browned bits in pan. Using a large spoon, skim off clear fat from top; measure and reserve ½ c fat in liquid measuring cup (add melted butter if needed to measure ½ c). Skim off and discard any excess fat. Add chicken stock to bowl with pan juices to make 6 c total liquid.

Straddle roasting pan over two burners over medium heat. Add reserved fat. Sprinkle in flour and whisk to make a paste. Let bubble for 1 minute. Add pan juice/chicken stock mixture, bourbon and thyme. Whisk until smooth and bring to a boil, loosening and scraping up browned bits in pan. Reduce heat to medium low and simmer, whisking often, until gravy is smooth and lightly thickened, 5-10 minutes. Season to taste with salt and pepper.

To serve, remove netting from turducken. Use a very sharp to carving knife to cut turducken crosswise into ½-in slices. Serve immediately with gravy.

Note: For a non-alcoholic version, substitute additional broth for the bourbon.

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