Turducken Cooking Instructions November 16 2014
Thaw 3 hours per 1 pound in your refrigerator.
Dressing the Turducken:
Dress as you would a Turkey. Leave the cooking net on, 8 tablespoons of butter, 4 cups of turkey or chicken broth/stock. Salt, Pepper, Onion Powder, Poultry Seasoning (Italian Rub), Dried Parsley, and a sprinkle of Paprika and you are good to go!
9-10lb uncovered for 375° for an hour. Cover 350° for 3 hours.
12-13lb uncovered for 375° for an hour. Cover 350° for 4 hours.
15-16lb uncovered for 375° for an hour. Cover 350° for 4 hours and 30 mins.
You should baste your Turducken throughout the baking process, every 20 to 30 minutes is good, not only does it help crisp the exterior, it also allows you to keep an eye it. Your Turducken may take 15 minutes to 30 minutes more or less to cook, depending on your oven and if your Turducken is stuffed or not. Remember- Oven times vary! A meat thermometer is a very good kitchen tool to have for a Turducken, the center should be 165 degrees.
Before slicing, allow an extra 20-30 minutes ‘resting time’ after removing the Turducken 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 good carving knife works well also. First, slice off the wings and drumsticks. Cut the remainder into slices approximately 1/2" to 3/4" thick, slicing from wing to wing, then slice once down the middle.
We want to see your Turducken!!!
Take a picture of your Turducken at any point of your Thanksgiving Feast and post it on our Facebook page, Catullo Prime Meats, or email us the image at firstname.lastname@example.org
-From our families to yours, Enjoy, and have a Happy Thanksgiving!