The porchetta is now rolled and tied. Into the oven at 200 degrees for 10 hours.

Porchetta is stuffed with a stuffing made of rosemary, sage, thyme, onions, garlic, bread crumbs and vin santo infused raisins. The stuffing is topped with slices if mortadella.

I butterflied the pork pork belly. Now I rubbed in some salt, pepper, and vin santo.

Prepping brine for the pork belly that will be used for Porchetta.

The bones of a turkey, duck and chicken and 12 quarts if water. Throw in some onions, celery and some aromatics for 5 to 6 hours over high heat. This should make a tasty gravy.

The turducken is now in the oven at 280 degrees for 7 hours.

We start with a chicken folding it up around the cornbread stuffing and then threading it closed with a metal skewer. Then we wrap the duck around the chicken and again thread it close with a metal skewer. And finally we wrap the turkey around the duck wrapped chicken and thread it closed. Once completed you flip the turducken over and it looks like a plump turkey ready for the oven.

Here is the turducken layered out

The three birds have been deboned and have been stacked on top of each and layered in between with cornbread stuffing.