The Turducken is a holiday favorite around our holiday dinner table. Getting three poultry's in one with layers of stuffing is enough to impress any guest, and fill up their turkey craving.
Thaw 3 hours per 1 pound in your refrigerator.
Dressing the Turducken:
Dress as you would a Turkey. Leave the cooking net on, 8 tablespoons of butter, 4 cups of turkey or chicken broth/stock. Salt, Pepper, Onion Powder, Poultry Seasoning (Italian Rub), Dried Parsley, and a sprinkle of Paprika and you are good to go!
How to Cook a Turducken
- 9-10lb uncovered for 375° for an hour. Cover 350° for 3 hours.
- 12-13lb uncovered for 375° for an hour. Cover 350° for 4 hours.
- 15-16lb uncovered for 375° for an hour. Cover 350° for 4 hours and 30 mins.
Before slicing, allow an extra 20-30 minutes ‘resting time’ after removing the Turducken from the oven. This allows the juices to be absorbed into the meat so they don’t run out when you begin to carve. The end result will be easier slicing as well as juicier meat. We recommend using an electric knife, but a good carving knife works well also. First, slice off the wings and drumsticks. Cut the remainder into slices approximately 1/2" to 3/4" thick, slicing from wing to wing, then slice once down the middle.