- Pre-heat your oven to 170°C
- Rinse and wipe your turducken dry with kitchen paper.
- Transfer the turducken to a baking tray and massage it with a simple marinade of 2 tbs olive oil, 30g melted butter, 1 cloves of fresh garlic roughly chopped, 3 sprigs of thyme, sea salt and pepper.
- Add a tub (or 2 depending on the size) of our fresh turkey stock to your baking tray as this will keep the turducken moist and succulent and assist with basting the meat during cooking.
- Place in your oven and loosely cover it with foil.
- A turducken needs to cook for an 1hr for the first kilo then 40mins per kilo thereafter. For example a 2kg turducken roll will take approximately 1hr and 40mins to cook.
- Remove the foil completely from your meat for the final 30 mins to brown it.
- If unsure, when your meat is cooked when juices run clear after being pierced in the thickest part of the roll with a skewer.
- Allow your turducken to rest in a warm place for approximately 15minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
- While your meat is resting, strain the juices from the baking tray to remove any garlic and thyme from the marinade and place 1 cup of those baking juices in a saucepan along with our homemade turkey gravy. Bring to the boil then simmer for 5 minutes. Serve it along with our homemade cranberry sauce.
- And remember, enjoy yourself! It’s all about friends and family during this festive season. We would love to see your turkey pics anytime! Send them to us or post them on our Facebook page! Merry Christmas, Merry Christmas.
- 600g kangaroo fillets, trimmed
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 2 garlic cloves, very thinly sliced
- 6 cherry tomatoes, halved
- 4 eschalots, thinly sliced
- 1 small red chilli, seeds removed, thinly sliced
- 2 spring onions, thinly sliced on an angle
- 1/2 cup each basil leaves, mint leaves and coriander leaves
- 2 tablespoons lime juice, plus lime wedges to serve
- 2 tablespoons fish sauce
- 1 tablespoon olive oil
- 2 teaspoons caster sugar
1 Combine kangaroo, soy sauce and sesame oil in a bowl, stirring to coat. Stand at room temperature for 30 minutes to marinate. Meanwhile prepare remaining ingredients.
2 Heat olive oil in a pan over medium-low heat. Cook garlic for 1 minute or until light golden. Remove and drain on paper towel.
3 Return frypan to high heat. Sear the kangaroo for 2-3 minutes on each side for medium-rare. Transfer to a plate, cover loosely with foil and rest for 15 minutes.
4 Meanwhile, for the dressing, whisk lime juice, fish sauce, oil and sugar together in a bowl until sugar dissolves. Set aside.
5 Place tomatoes, eschalot, chilli, spring onion and herbs in a bowl. Thinly slice kangaroo and add to the bowl with some dressing to taste, then toss to combine.
6 Divide among plates, then scatter with crisp garlic and serve with the remaining dressing and lime wedges, if desired.
- TOTAL TIME:
- SERVINGS: 6 TO 8
- 250 gram chicken livers, well-trimmed
- 1/2 small onion, thinly sliced
- 1 small garlic clove, smashed and peeled
- 1 bay leaf
- 1/4 teaspoon thyme leaves
- Kosher salt
- 1/2 cup water
- 1 1/2 sticks unsalted butter, at room temperature
- 2 teaspoons Cognac or Scotch whisky
- Freshly ground pepper
- Toasted baguette slices, for serving
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.
(Food & Wine.com, 2007)