Chef Bobby makes turducken in honor of new "Madden" film on Amazon Prime Nov. 18

I love this guy. I sound like crazy. Here's the answer. Boy, disguise. Time with time with you. He's a genius. Darn that. All right, Madden starring Nicolas Cage as the man himself was released in select theaters yesterday. It's going to debut on Amazon Prime Video on the 18th. The film captures the life and legacy of one of the NFL's most legendary coaches and commentators. I love this game. I'm loving the smell of the kitchen. So in honor of Coach Madden, Chef Bobby is in the Fox 2 kitchen showing us how to make a turducken, something I just learned about today. It's around this time of year. Look at that reveal. We're starting with the reveal? Yes. Yes, yes, yes. Wasting no time. So, Jay, how about a drumstick? Oh, my gosh. So we deboned the chicken. Okay. We deboned the duck. We de-boned, partially de-boned the turkey. This is how they do it. So if you're an all-star in a football game, you've got to get the first dibs on the drumstick. So we're all-stars today, basically. Or Jay is, anyway. I'll take whatever, man. I'm doing the King Henry thing here. It is giving a little King Henry. This is me usually walking around Disney World with these things. So check this out. Poultry seasoning is key, okay? Your butcher, like call a guy like Mario or someone, one of your smaller butcher shops, More of like, you know, Concierge style butcher shop. They'll de-bone the chicken for you. The recipe is on fox2detroit.com. Don't worry, okay? And just call me. I posted a picture of a sandwich I made for my family on social media, and we were inundated on Monday morning with like, hey, I want that sandwich. How much is that sandwich? I'm like, you know you can't post anything. I made that for his kids. Go away. Wait, so what are you doing? Obviously, what you're doing here is different from what you did over there or no? No, this is what's happening. So we deboned it. We sauteed sausage. Cornbread stuffing, we did celery, onions, poultry seasoning, a little Cajun. I'm gonna take a little Cajun spice, throw it inside of that breast, okay? A little salt and pepper garlic. Look at the way you sprinkled that on there. Yeah, yeah, it's gotta be good. We run a first class operation here at five, too. So, we're gonna roll this up, just like this, okay? And then we're going to come back this way with the plastic wrap. Gotcha. And this will help form it, okay? Keeps it together. And now what I did is I used a vacuum seal bag and let this sit for a couple hours in the fridge. What's that do? Vacuum seal that allows it to kind of congeal together and stay like that, okay? Pack in all that flavor. And then if you have a sous vide at home, you can do it in your sous vide. If you don't have a sous vide, you could put it in a crock pot. At 175 to 225 degrees and slow cook it in your vacuum sealer, okay? What if I have an SUV? Can I just drive to the city right now? SUV will work. Just put it right on the hood, okay? Yeah. As long as you don't have an EV SUV. By the way, can we cut? How is the turkey? No, we can't. No, I'm just saying. How is it? I feel like I deserve it. We need Lori. Lori's got to get some. I'm at a sad place. We're going to repeat the process. With the duck, okay? We're going to cook these. We're not going to put them in the turkey raw. You're asking for trouble. And this is a cross-contamination nightmare. So you notice I did everything on top of the plastic wrap. Please make sure you have sanitizing wipes somewhere. All right, Jay's looking for a napkin here. This is clean. I think I just need to go in and get that. Let me see. Here's for you. I'm waiting for the cuts. Look at Tanisha, going for it. I'm waiting for the cuts. Anybody want a little green bean? Yes. Yes. Yes. You know what's wrong? Well, you've got to do the, oh, man, come over here. So you want to cook the duck and the chicken breast, or the chicken, deboned chicken, all the way to 150, OK? And then you're going to slap it inside of the. The turkey, all right. Lori, wait, it's so sad. We deboned this turkey. We're going to season the outside of it. Put it where I got it. We're having a party here at Fox 2 this morning. We really are. Try to pay attention to that. There you go. Do you want some mashed potatoes? Yeah. John made some creamy mashed potatoes, almost Robichon style. Do you know what Robichon style is? No, I don't. It's mostly butter. All right. I'm just impressed about, I mean, this is huge. I'm looking at the meat over there. Come on, let's go. Come on, let's go. Okay, my bad. Honestly, I know the news is the Turducken. I know that. But what did you do to the green bean casserole? Because it doesn't taste like that at my house. That's good. You gotta have me over. I'll have you over. You gotta have me over. I'll have you over. So that's real heavy cream with fresh thyme, salt, pepper, a little bit of truffle oil in there, and great French green beans. Wow. So look how beautiful this is. Man, this is, John, this came out great. The skill of cutting that thing. We've got to see this. Look at this. You've got all the layers on there. Can I get a close-up of that? Chad's getting it. There you go. Man, look at that. That does look fantastic. So you have your... Duck going on in there, you have your chicken going on in there, and you have your beautiful turkey going on in there. This is not as much work as you think. Because it looks like it. What's the key in keeping, I mean, because that's a lot in there. What's the key to keeping that all juicy and flavorful, you know, not dry it out? You have to cook it slow. It takes about four to six hours. This is about a 20-pound turkey, four-pound chicken, two-and-a-half-pound duck, okay? It's worth it, I'm telling you. I've only made a couple of these in my lifetime. But the cornbread stuffing, Bob Evans simple breakfast sausage sautéed with the stuffing. I do a 50-50 ratio on the stuffing. It is called stuffing. Dressing is when you just bake it in a casserole dish. Right. Tell them to get it right, Chef Bobby. Okay. So, Chef Bobby, it's better to do it all separately. Because, you know, you see it in the store. This is cleaner. It's already stuffed in there. What's that? The three meats, they do sell them that way? Yes, but those are pre-cooked. So they send them to you pre-cooked. You can order one online from, like, Louisiana, because I guess this is where it started. But it has crawfish in it. It has shrimp in it. So if you have somebody that has a shellfish allergy, like which we do in our house, we can't do the crawfish. Why do you have bacon hanging? Because it's American, dude. It's American. You got to try the bacon. The bacon's amazing. Edible? Yeah. I'm just saying. I mean, I didn't know it was display bacon. No, the only thing that's display are the flours. If you want to eat those, you can eat those. We're not eating the flours. All right. I'll be sticking around. We got more coming up on Good Day Detroit. We got to go. We got more time for us to eat. Let's go. It's a holiday, baby. Let's go. Let's go. We're eating. Let's go. Let's get that bacon going. We can't show this on TV.