Purchasing a frozen turducken: If the turducken has
been purchased through mail order, make sure it arrives frozen with
a cold source in an insulated carton. Transfer it immediately to the
freezer.
NOTE: If the turducken arrives warm, notify the company.
Do not use the product.
Thawing a frozen turducken:
If you turducken is frozen, allow it to thaw 3 to 4 days in the
refrigerator. It takes a full 24 hours
to defrost every five pounds of frozen turkey in the refrigerator
(the only safe method). A 20-pound turducken needs
to defrost for a full 4 days.
Be sure the turkey is completely
thawed. Times are based on fresh or completely thawed frozen birds
at a refrigerator temperature of about 40° F or below.
Oven temperature:
Preheat 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 of the turducken before
the interior is cooked. Use an oven thermometer to obtain the
correct oven temperature. Calibration of the oven's thermostat may
be inaccurate.
Roasting pan:
When ready to bake, take the turducken completely out of the
packaging and place turducken, breast-side up, on a flat wire rack
in a large shallow roasting pan 2 to 2 1/2 inches deep. Tuck wing
tips back under shoulders of bird. NOTE: Dark roasting pans cook
faster than shiny metals.
Baking the turducken:
Your turducken will take approximately 8 to 9 hours to bake:
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Bake the turducken for 4 hours uncovered.
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At the 4 hour mark, Brush the skin with oil and then cover the turducken with aluminum foil. Cook
an additional 4 to 5 hours until the interior temperature read
165 degrees F. on your
meat thermometer.
NOTE: Use a food thermometer to ensure that all layers of the
turducken and stuffing reach a minimum safe internal temperature
of 165 °F. The thermometer should be placed at the center of the
thickest part of the turducken to determine the safe internal
temperature. Please rely on internal temperature with a
meat thermometer
and not time cooked for doneness. After each use, wash the stem
section of the thermometer thoroughly in hot, soapy water.
This year, the USDA has come up with a one-temperature-suits-all
for poultry safety: 165° F. For safety and doneness, the
internal temperature should be checked with a
meat thermometer.
Several types of thermometers are available on the market:
regular, oven-proof; instant read and digital; pop-up timers;
and microwave-safe thermometers.
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There will be no need to base, but accumulated drippings in the
bottome of the roasting pan may need to be removed from the pan
every few house. Save the pan drippings for your gravy.
-
Remove the turducken from the oven.
Rest Time: Once you remove the turkey from the oven,
tent it with aluminum foil and allow it to rest for 1 hour, so the
meat can firm up and hold the juices, making it easier to carve.
Gravy: Make gravy according to your favorite recipe.
Check out
Making Perfect Turkey Gravy.
Carving the Turducken:
Using strong spatulas inserted underneath the turducken, carefully
transfer the turducken to a cutting board or a serving platter.
NOTE: I found it was easier to just remove
the turducken with my hands.
Be sure and present the turkducken to your guests before carving.
Remove any strings used and,
using a sharp knife, cut the turducken in half lengthwise (from the
neck to leg area - you will have two halves). Slice
across from leg to leg, wing to wing
so each slice reveals all
three (3) meats and dressings.
Be sure to make your slices crosswise so
that each slice contains all three dressings and all three meats.
Cut each slice in half for serving.
