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.

Simple Gravy Recipe
  • 10 cup of pan drippings
  • 1 cup flour (cornstarch is an excellent gluten-free substitute)
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • ½ tsp paprika

In a medium saucepan over medium heat, warm 1 cup of the drippings collected from the bottom of the roasting pan, setting the remaining liquid aside for the moment. Once brought to a simmer, slowly add the flour (or cornstarch) a little at a time, quickly whisking the liquid constantly to avoid lumps from forming. Once the full cup of flour is whisked in, add the remaining drippings and bring the mixture to a boil, still whisking constantly, and then allow the gravy to simmer for 5 minutes over medium heat. Add the salt, pepper, and paprika to taste. Gravy can be made in advance and allowed to stand over low heat for up to two hours.