How to Cook Your Boneless Breast Turducken

Ingredients

• 1 Budd’s Free Range Breast Turducken (approx. 3.5kg)

• 2 tablespoons olive oil or melted butter

• Sea salt & cracked black pepper

• Optional: Fresh herbs (rosemary, thyme)

• Optional glaze: ¼ cup honey or maple syrup mixed with 1 tablespoon soy sauce or orange juice

Method

1. Preheat your oven to 170°C fan-forced (190°C conventional).

2. Bring to room temperature: Remove the Turducken from the fridge about 30–40 minutes before cooking.

3. Brush the skin with olive oil or melted butter and season with sea salt and black pepper.

4. Place on a rack in a deep roasting tray to allow heat to circulate evenly.

5. Roast uncovered for approximately 2½ to 3 hours, or until the internal temperature reaches 75°C at the centre.

   • Tip: Baste every 30–40 minutes with pan juices for a golden, crisp finish.

6. Optional glaze: Brush over the honey or maple glaze during the final 15 minutes of cooking.

7. Rest for 20 minutes before carving — this helps the layers hold together and ensures juicy, tender meat.

Chef’s Tip

Carve into thick slices across the grain to reveal the beautiful layers of turkey, duck and chicken. Serve with roast vegetables, cranberry sauce or gravy for a truly spectacular festive feast.

A beautifully balanced showpiece — flavour-packed, easy to carve, and sure to impress this Christmas.