Thawing

If your Turducken is frozen, allow it to thaw in the fridge for 2-3 days (approx. 1 day per 2kg). Thawing in refrigerated conditions is the only safe way to thaw your meat. Be sure the Turducken is completely thawed before cooking.

Method

1. Preheat oven to 180°C fan forced. Temperature control is critical due to the size. We recommend using a meat thermometer for this recipe. You can find one at any Super Butcher store.

2. When ready to bake, remove the Turducken from its vacuum seal bag (keep the netting on the Turducken). Begin with covering the Turducken in a small amount of oil and a seasoning if you would like. The oil will allow for the netting to be removed easily at the end of the process. You will then bake the Turducken for 1hr for every kg.

*Large Turducken only- cover with foil for the first 2 hours to ensure the outer layer does not dry out. After the first 2 hours remove the foil.

3. When the internal temperature reaches 74 degrees Celsius on your meat thermometer, remove the Turducken from the oven. The thermometer should be placed at the centre of the thickest part of the meat.

4. Let the Turducken rest for 5-10 minutes, serve and enjoy!

 

Tips and Tricks

• Use the pan drippings to make gravy. We recommend combining with Gourmet Granny's White Meat Gravy Mix.