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It's all about the American craze of festive Turducken in my Country Butcher Shop. Each year we prepare more and more of this speciality poultry roast for clients.

As previously mentioned I am a huge fan of the Webber Kettle when cooking large poultry such as Turkey & Turducken. Please refer to your BBQ manual if that's the way you'd like to roll. 

This article focuses on a traditional oven roasting method which allows everyone to have a go at cooking a Turducken feast! Let's face it, we all have an oven, even though on a super hot Chrissy day on the farm it's the last place I want to hang out.

As with any of my cooking instructions please use as a tried and tested guide, as ovens may vary in heat distribution and temperature control. Always use my "No-Fail" doneness tests and whenever possible a Meat Thermometer. 

What is a Turducken

A turducken is a semi deboned turkey stuffed with a de-boned duck that’s stuffed with, yes,  a de-boned chicken.
The turkey still has its legs and wings – however, the rest is all meat, layered at each layer with our very own homemade cranberry and chestnut seasoning.

The MidWest Meats Turducken is prepared to order and generally weighs at least 5kg. This article refers to the cooking of a MidWest prepared Turducken as each Turducken is prepared by different Butchers. 

Cooking a Turducken is easy, it follows the same cooking principals as a Turkey. Its all about the length of cooking time and making sure your internal temperature is spot on so you know the inside of the Turducken is cooked.

I like to layer some bacon or prosciutto on top of the bird to keep the breast moist until the final browning of the breast. I do this as well as baste, however that is completely up to you.

Instructions on How To Roast Your 5kg Turducken:

    1. Pre-heat oven to 170°c.
    2. Transfer your Turducken to a deep baking tray and massage the outer bird with a simple Basting Marinade of 4 tbs olive oil, 60g melted butter, 2 cloves of fresh garlic roughly chopped, 6 sprigs of thyme, 1 tablespoon Maple Syrup, sea salt and cracked pepper.
    3. Add a cup of vegetable or chicken stock to the bottom of the baking tray. (This will keep your turducken moist and succulent as well as assist with basting juices and extending the gravy)
    4. Place your turducken in the oven covered loosely with foil to stop the skin from burning and drying out.
    5. You need to bake your turducken for approximately 40min per kilo. Your 5kg turducken will take approximately 3hours to roast.
    6. Remove your roast every 20 – 40mins and baste it with the cooking juices that are in the bottom of the baking tray.
    7. After 2 hours probe with your Meat Thermometer, or skewer to start testing for "doneness". 
    8. Remove the foil completely from your turducken for the final 40 mins to brown the breast.
    9. If unsure, your turducken is cooked when juices run clear after being pierced in the breast with a skewer.
    10. Allow your turducken to rest in a warm place for approximately 20 minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
    11. While your turducken is resting, strain the juices from the baking tray to make a rich accompanying gravy. Serve it along with my simple Christmas Pear & Cranberry Relish

For a "NO FAIL" test to make sure the Turducken is cooked, please a Meat Thermometer through the top of the bird into the very centre of the meat. You are looking for an internal temperature of 74OC when roasting poultry.



Make sure your Turducken is freshly prepared by your MWM skilled Butcher

Turducken Ready to Roast 

Internal View of Turducken