$202.46

Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck further stuffed into a deboned turkey.

Weighing in at a massive 4.5kg this will steal the show at any Christmas table this year.

A Whole Turducken will feed between 15-18 people.

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 turducken moist and succulent as well as assist with basting juices and extending the gravy)
  4. Place your turducken in the oven covered loosely with foil to stop the skin from burning and drying out.
  5. You need to bake your turducken for approximately 40min per kilo. Your 4.5-5kg turducken will take approximately 3hours 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 turducken for the final 40 mins to brown the breast.
  9. If unsure, your turducken is cooked when juices run clear after being pierced in the breast with a skewer.
  10. Allow your 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 turducken is resting, strain the juices from the baking tray to make a rich accompanying gravy.

 

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