Turducken Cooking Guide

Chicken | Duck | Turkey … all rolled into one

How to Cook a Turducken

As a guide, the approximate cooking time is 30 mins per 500g. We recommend the use of a digital thermometer to guarantee your roast is cooked to the correct temperature throughout. Due to the size of the roast, you’ll want to cook your turducken at a low temperature for a longer period.

METHOD

1. Preheat oven to 150/160°c.
2. Rub the skin of the turducken with oil, salt & pepper (or a glaze)
3. Put the turducken into a roasting dish and add a litre of stock to the dish and cover the whole thing loosely with foil.
4. Cook for 30 mins per 500g*
5. You can baste every 30/45 mins with your choice of flavour. To achieve caramelisation, we recommend melted butter or oil, and season it well with salt, pepper, and any other desired spices. 
6. Internal temperature should be 75 degrees Celsius.
7. Remove foil for the last 30 minutes of cooking to crisp up the skin.

Always allow your turducken to rest before slicing.