How to Cook Your Turducken

Ingredients

• 1 Budd’s Free Range Turducken (approx. 4.5kg)

• 2 tablespoons olive oil or melted butter

• Sea salt & cracked black pepper

• Optional: Fresh herbs (thyme, rosemary) for roasting tray

• Optional glaze: ¼ cup honey mixed with 2 tablespoons soy sauce or maple syrup

Method

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

2. Prepare your Turducken: Remove from packaging and allow it to come to room temperature for 30–40 minutes before cooking.

3. Brush lightly with olive oil or melted butter and season generously with sea salt and cracked pepper.

4. Place in a large roasting pan on a rack (if available) to allow even cooking and fat drainage.

5. Roast uncovered for approximately 4 to 4½ hours, or until the internal temperature reaches 75°C at the centre.

   • Tip: Baste with pan juices every 45 minutes for a golden, crisp skin.

6. Optional glaze: During the last 15–20 minutes, brush with your honey or maple glaze for a beautiful caramelised finish.

7. Rest for 20–30 minutes before carving — this allows the layers to set and the juices to redistribute.

Chef’s Tip

Carve thick slices across the grain to reveal the beautiful layers of turkey, duck and chicken — and serve with warm gravy, roast vegetables and a touch of cranberry sauce.

A true Budd’s Butchers festive masterpiece — guaranteed to impress family, friends, and every appetite around the table.