How-to: Celebrate Thanksgivukkah with turbrisket

Corn pudding kugel: Make a classic corn pudding base, then toss with cooked noodles before baking (I felt macaroni would be easier to use than egg noodles, but do whatever you like). Bake until the pudding is set, then chill before using in the turbrisket.  (Noelle Carter / Los Angeles Times)

Latke stuffing: Make a basic stuffing, but substitute equal parts torn latkes for the bread.  (Noelle Carter / Los Angeles Times)

Brisket: Cook a 3- to 4-pound brisket (use whatever recipe you like) so the brisket is tender but not falling apart. Chill, then slice the brisket into thick strips for the turbrisket.  (Noelle Carter / Los Angeles Times)

Partially bone a 10- to 12-pound turkey (much like making a turducken), leaving the drumsticks and wings attached.
Step-by-step: Tackling a turducken
  (Noelle Carter / Los Angeles Times)

Fill the inside of the boned turkey with a layer of latke stuffing.  (Noelle Carter / Los Angeles Times)

Next, add a layer of sliced brisket.  (Noelle Carter / Los Angeles Times)

Add a layer of corn pudding kugel next.  (Noelle Carter / Los Angeles Times)

Carefully begin to stitch the back of the turbrisket closed using butcher’s twine.  (Noelle Carter / Los Angeles Times)

The turbrisket can be difficult to stitch together, so have someone help you if possible.  (Noelle Carter / Los Angeles Times)

Invert a rack over the stitched turbrisket.  (Noelle Carter / Los Angeles Times)

Next, invert a roasting pan over the turbrisket. Slowly pick up the cutting board under the turbrisket and, holding the roasting pan, flip the cutting board over.  (Noelle Carter / Los Angeles Times)

Shown is the turbrisket in the roasting pan, seasoned, brushed with melted butter and ready to go into the oven.  (Noelle Carter / Los Angeles Times)

Cook the turbrisket until a thermometer inserted in the very center reaches 165 degrees, about 3 hours depending on the total size.   (Noelle Carter / Los Angeles Times)

Here is the finished turbrisket, ready to slice.  (Noelle Carter / Los Angeles Times)