HOW TO COOK YOUR TURDUCKEN
Pan/bucket with high edges (for
Oven-safe thermometer (to
calibrate your oven)
Small, sharp knife
Roasting pan with rack
Clean cutting board
Salt (we recommend sea salt)
Ground black pepper
STEP #1 DEFROSTING
Leave turducken in its packaging. Place in a container to catch any leakage, and defrost in your refrigerator
(approximately 48 hours).
STEP #2 OVEN PREPARATION
Remove packaging and place the turducken on rack inside roasting pan.
Preheat oven to 400F and season turducken with salt and pepper.
Please note: We use butchers' twine to contain the turducken.
Leave the twine in place for cooking, and remove before slicing and serving.
STEP #3 ROASTING
It’s a good idea to calibrate your oven with an oven-safe thermometer to confirm that the temperature is accurate.
Place turducken in roasting pan on middle rack in oven.
Turn oven down to 225F and cook for 4-6 hours. You may baste your turducken during the last two hours of
When the internal temperature reaches 170F (stick a thermometer deeply into the center of the turducken to get
an accurate reading), remove from the oven and transfer to a platter or a sterilized cutting board. Cover lightly with
aluminum foil to retain heat.
Allow turducken to rest on the board for approximately 30 minutes before carving. (Resting retains the moisture
and completes cooking.)
STEP #4 CARVING
Cut the turducken in half lengthwise. Turn the open sides face-down on the platter or cutting board.
Remove the legs and wings and set aside. Slice through the turducken halves as you would slice a meatloaf.