Breast Turducken

A Breast Turducken is similar to the whole turducken but just using the breast meat of the chicken, duck and turkey.

Weighing in at approx 3.5kg this will steal the show at any Christmas table this year.

A Whole Turducken will feed between 10-12 people. (200-250g per serve)

Cooking instructions:

1. Pre-heat oven to 170°c.
2. Transfer your Turducken to a deep baking tray and massage the outer bird with a simple Basting Marinade of 4 tbs olive oil, 60g melted butter, 2 cloves of fresh garlic roughly chopped, 6 sprigs of thyme, 1 tablespoon Maple Syrup, sea salt and cracked pepper.
3. Add a cup of vegetable or chicken stock to the bottom of the baking tray. (This will keep your breaat turducken moist and succulent as well as assist with basting juices and extending the gravy)
4. Place your breast turducken in the oven covered loosely with foil to stop the skin from burning and drying out.
5. You need to bake your breast turducken for approximately 40min per kilo. Your 3.5kg turducken will take approximately 2 hours to roast.
6. Remove your roast every 20 – 40mins and baste it with the cooking juices that are in the bottom of the baking tray.
7. After 2 hours probe with your Meat Thermometer, or skewer to start testing for “doneness”.
8. Remove the foil completely from your breast turducken for the final 40 mins to brown the breast.
9. If unsure, your breast turducken is cooked when juices run clear after being pierced in the breast with a skewer.
10. Allow your breast turducken to rest in a warm place for approximately 20 minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
11. While your breast turducken is resting, strain the juices from the baking tray to make a rich accompanying gravy.