Turducken Gyro

Say goodbye to the same old Thanksgiving spread and shake things up with this turducken gyro! Bursting with layers of juicy, seasoned meats, it’s wrapped in a soft pita and packed with vibrant roasted squash, hearty stuffing, and a bold pop of cranberry sauce. This festive handheld feast is your ticket to ditching the predictable holiday meal and savoring a new kind of delicious excitement!

Difficulty

Easy

Ingredients

225g (½ LB each) Turkey Breast / Chicken Breast / Duck Breast
x3 42g (⅓ Cup) Onions
x3 2g (½ tsp) Garlic
x3 5g (¾ Tbsp) Salt
x3 .25g (⅛ tsp) Black Pepper
x3 .25g (¼ tsp) Thyme
x3 .75g (¼ tsp) Sodium Tripolyphosphate
x3 2.5g (¾ tsp) Moo Gloo RM

Equipment

Food Processor
Plastic Food Film
Quart Container
Al Pastor Vertical Skewer Stand
Instant Read Thermometer

Timing

Active Time: 90 Minutes Total Time: 24 Hours

Yield

1.5 Pounds

Prepare Meat

Make sure to have all 3 sets of ingredients portioned out as listed to properly prepare the meat in this step.

Medium dice your first portion of onions and slice garlic. In a food processor add chopped onion and sliced garlic and process for 30 seconds.

Add the turkey breast along with your first portion of salt and thyme. Pulse for 10 seconds. Sprinkle in the first portion of Transglutaminase and Tripolyphosphate and pulse for 30 – 45 seconds.

Line quart containers with plastic food wrap and spoon the processed turkey evenly in the lined quart container in a few increments to avoid air pockets.

Cover the quart container with film and refrigerate overnight until set.

You will be repeating the previous steps above with each of the second and third portions of ingredients for the chicken and duck proteins. We started with turkey, but you can layer your proteins in what ever order you choose! We use breast meat for this Turducken recipe but it will work exactly the same if you prefer to use leg meat.

Cook Turducken

Preheat the oven to 300°F.

Unmold Turducken and place it on Al Pastor Vertical Skewer Stand.

Place Turducken in the center of the oven and cook until internal temperature reaches 155°F on an instant read thermometer. Allow the Turducken to carry over to 165°F and rest 20 to 25 minutes before slicing.

When cooking poultry or fowl it is important for it to reach a temperature of 165°F. In all the testing done for this recipe the Turducken has always carried over at least 12 degrees or more over the 155°F temperature we remove it at.

Once rested and come up to the correct temperature, slice, and enjoy. We served ours in a warm pita pocket with cranberry sauce and our favorite thanksgiving sides.