Turducken Instructions

Preheat the oven to 225°F. Temperature control is critical since the turducken is so massive it has to be cooked slowly at a low temperature to prevent burning the outside before the interior is cooked. Using an oven thermometer is highly recommended. Place 2-3 thermometers at different locations within the oven to monitor the oven temperature. Also, be prepared to use a meat thermometer inside the bird to measure the internal temperature.

There is no need to baste the turducken, but accumulated drippings n=may need to be removed from the pan every few hours so the lower portion of the birds does not deep fry in oil. Save the pan drippings to make your favorite gravy recipe.

Place the bird in the center of the oven and bake until a meat thermometer inserted through to the center reads 165°F, approximately 9 hours, though cooking time will vary depending upon the size of the birds and the amount of stuffing used. Rely on temperature and not cook-time for doneness.

To serve, cut the turducken in half. Carve crosswise so each slice reveals all 3 meats and stuffings. This carving method will produce 15 to 25 servings.