- 1 (~4 lb) turducken
- 6 tbsp (¾ stick) unsalted butter, softened
- Kosher salt and freshly ground pepper
- 1 ½ c chicken broth or stock + ½ c if needed
- 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
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 1 ½ cups stock to pan.
Cover 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 to rest.
Pour pan juices into large heatproof glass bowl, leaving browned bits in pan. Skim off fat from top, reserving ½ c fat in liquid measuring cup (add melted butter if needed to measure ½ c), set aside. Add chicken stock to bowl with pan juices to make 6 c total liquid.
Place roasting pan over two burners over medium heat. Add reserved fat and flour, whisking to make a paste, about 1 minute. Add pan juice/stock mixture, bourbon and thyme. Whisk until smooth and bring to a boil, 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 and cut crosswise into ½-in slices. Serve with gravy.
Note: For a non-alcoholic version, substitute additional broth for the bourbon.
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