HOW TO COOK YOUR TURDUCKEN EQUIPMENT: Pan/bucket with high edges (for defrosting) Oven-safe thermometer (to calibrate your oven) Potholders/oven mitts Small, sharp knife Roasting pan with rack Instant-read thermometer Turkey baster Clean cutting board Carving knife Carving fork Aluminum foil SEASONINGS: 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 cooking time. 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.
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