- 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.
