Instructions:

1. Prepare the turducken
   Step 1:

   Preheat the oven to 325°F (165°C). Place the deboned duck on a clean surface, skin-side down. Season the duck with salt, pepper, paprika, dried thyme, and dried sage.
2. Stuff the turducken
   Step 2:

   Place the deboned chicken inside the deboned duck, skin-side down. Season the chicken with salt, pepper, paprika, dried thyme, and dried sage. Roll the duck around the chicken and secure it tightly with butcher’s twine.
3. Prepare the turkey
   Step 3:

   Remove the neck and giblets from the turkey cavity. Rinse the turkey with cold water and pat it dry with paper towels. Season the turkey with salt and pepper, both inside and outside.
4. Assemble the turducken
   Step 4:

   Place the stuffed duck inside the turkey cavity. Tie the turkey legs together with butcher’s twine to secure the turducken. Brush the turkey with melted butter and pour chicken broth into the roasting pan.
5. Roast the turducken
   Step 5:

   Cover the turducken loosely with aluminum foil and place it in the preheated oven. Roast for about 3 to 4 hours, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the turkey.
6. Remove the foil
   Step 6:

   Remove the foil during the last 30 minutes of cooking to allow the turkey to brown. Once the turducken is fully cooked, remove it from the oven and tent it with foil. Let it rest for at least 20 minutes before carving to allow the juices to redistribute.
7. Serve & Store
   Step 7:

   Carefully remove the butcher’s twine and carve the turducken into slices. Serve it with your favorite Thanksgiving side dishes and enjoy the flavorful and unique combination of turkey, duck, and chicken. Store any leftover turducken in an airtight container in the refrigerator for up to 3 days.