(7 hours of prep and cooking)

Thee most epic meal that is known to man.


  • 15 lb turkey (approx), thawed, may take up to 4 days in fridge to thaw
  • 6 skinless duck breasts (boneless if possible) keep a couple of skins to patch turkey skin if necessary
  • 1 med pkg of skinless, boneless chicken thighs
  • Bread cubes to fill medium to lg stainless steel bowl
  • 1 med to large onion finely chopped
  • 1c finely chopped celery and leaves
  • 1 small pkg chicken hearts sauteed and ground, approx 1 cup
  • Spicy Italian sausage finely ground, approx 1cup
  • Various spices such as royal peppercorn, sea salt, celery salt, pepper medley, minced onion, parsley, poultry seasoning (thyme, sage)
  • 3/4 lb butter melted
  • Extra turkey necks on bottom of pan to act as a cooking rack
  • Disposable aluminum roasting pan
  • Strong string to truss



  1. Debone the turkey (possibly the day before required). Takes approximately an hour.
  2. Prepare chicken hearts and Italian sausage at the same time.
  3. Do not stuff turkey until ready to start cooking. Make a grid out of the string (approx 3″ squares) leaving sufficient length on ends to wrap around the turkey and tie.
  4. Lay the grid of string down on a cookie sheet or cutting board and place the turkey on top.


  1. Make 2 separate batches of stuffing..one using the chicken hearts and the other using the Italian sausage.
  2. Split the bread cubes into 2 bowls. Saute’ the onion and celery in oil until tender. Split between the bowls.
  3. Add chicken hearts to one bowl.
  4. Add sausage to second bowl.
  5. Add seasonings to each bowl.
  6. Add butter to each bowl. Thoroughly mix the stuffing using hands to blend ingredients.
  7. Lay the chicken heart dressing on the turkey and stuff into open crevices.
  8. Layer on the skinless duck breasts.
  9. Layer on the sausage stuffing and stuff into crevices.
  10. Layer on the chicken thighs.

Bird Assembly

  1. While one person pulls the turkey carcass back together, another person secures it in place by tying the string grid together.
  2. If necessary, use duck skins and heavy thread in a running stitch to secure open areas.
  3. Place bird breast down on top of turkey necks (if available) otherwise use a rack.


  1. Bake at 400 degrees for approx 1 hour. Turn oven down to 325 for remaining cooking time. Cover with foil.
  2. Baste hourly.
  3. Check internal temperature with a meat thermometer after several hours of cooking and continue checking until internal temperature is 180 degrees.
  4. Remove from oven and let rest.
  5. Serve the turkey necks and make gravy.


  1. Make gravy by suctioning drippings into large saucepan.
  2. Mix approx. 1/2 c flour with 2- 3 c cold water and pour into drippings.
  3. Heat and continually stir until gravy is desired consistency. Add more water if necessary.
  4. Add spices such as pepper medley, sea salt, celery salt, additional poultry seasoning.
  5. Should be slightly runny as it will thicken as it cools on the table. Pour gravy into heated serving dish.


  1. Remove the string and thread from the turkey. Serve on platter with foil base to catch excess run-off (if any).
  2. Slice like meat loaf.

Thanks to any one who makes this recipe!

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