Turkey Roll and Turducken Roll Instructions November 22 2013
Dressing the Roll:
Dress the Rolls as you would a turkey. Leave the cooking net on, 4-6 tablespoons of butter, 4 cups of turkey or chicken broth/stock. Salt, Pepper, Poultry Seasoning (Italian Rub), and a sprinkle of Paprika and you are good to go!
Bake at 325 degrees F until the skin is a golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.
The only true test for doneness is the temperature of the meat, not the color of the skin. The roll is done when meat temperature reaches an internal temperature of 165 degrees F inside.
Total Cooking Time:
4 to 6 pounds -- 2 to 2.5 hours
6 to 8 pounds -- 2.5 to 3 hours
8 to 10 pounds -- 3 to 3.5 hours
10 to 12 pounds -- 3.5 to 4 hours
Before slicing, allow an extra 20-30 minutes 'resting time' after removing the roll 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 carving knife also works well.
Country Apple Sausage Stuffing: Pork, apples, salt, pepper, brown sugar, butter, onion, celery, sage, thyme.
Italian Bread Stuffing: Butter, onion, celery, salt, pepper, sage, thyme.
We want to see your roll!
Take a picture of your turkey or turducken roll at any point of your Thanksgiving Feast and post it on the Catullo Prime Meats Facebook page or email us the image at firstname.lastname@example.org