Turducken Makes 18-25 Servings

  • Cooking Instructions
  • Heat oven to 225 degrees F. Temperature control is critical since the turducken is so massive that 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. We place 2-3 oven thermometers at three different locations within the oven to monitor oven temperature. We also use a meat thermometer inside the bird to measure its internal temperature.

  • Place the bird in the center of the oven and bake until meat thermometer inserted through to center reads 165 degrees - approximately 9 hours. Cooking times will vary depending on the size of the bird and amount of stuffing used. Rely on the temperature and not time cooked for doneness. There will be no need to baste, but accumulated drippings may need to be removed from pan every few hours so that the lower portion does not deep fry in the hot oil. Save pan drippings for gravy. Remove the Turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe, or use the one below. To serve, cut bird in half. Carve crosswise so each slice reveals all 3 meats and stuffing. Will make approximately 15 to 25 servings.

Simple Gravy turducken

Take one cup of drippings plus 1 cup of flour and cook over medium heat until "tan". Add 10 cups stock to fat/flour all at once. Whisk thoroughly. Bring back to a boil and then simmer for 5 minutes. Whisk constantly. Add salt, pepper, paprika "to taste". The gravy can be made in advance and allowed to stand over low heat for at least 2 hours (maybe more). We usually make at least two batches.

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