Directions

1. Prepare Your Turducken

If possible, the night before you are going to cook your roast, take it out of the bag, dry it with a clean paper towel and leave it uncovered on more paper towel on a platter in the fridge. Find an accurate digital thermometer; it is crucial for this recipe.

2. Preheat Your Oven

Open your oven door and lower the cooking grate enough to fit your heaviest roasting pan. We always recommend doing this when you’re oven is off! Once you’ve adjusted the rack, turn your oven setting to 300F (148C). The closer the roast can be to the centre of the oven the better.

3. Season Your Roast

Use a modest amount of salt to season the outside of the roast. Because your roast is layered, we’ve seasoned the inside when we layered the birds inside. For that reason, you don’t need to season the outside of the roast too liberally.

4. Cooking Your Roast

Be very careful when handling and turning the roast, it is netted, but it is still delicate. On a stove, preheat your heavy-bottom roasting or paella pan over medium heat. Add the oil and butter at the same time. It should start to melt right away when the butter begins to froth, add the roast on what you think is the seam of the skin. Leave it until you have a nice golden brown crust then turn ¼. Repeat on all sides. Be very careful here, if you go too hot it may split the skin, too low and it may stick. This should take a good 15-20 minutes. If you have a probe thermometer that can go in the oven, insert it now on one end of the roast so that when you turn the meat, the thermometer doesn’t get in the way.

5. Roast Your Roast

Place the pan in the oven and set a timer for 30 minutes. Every time your timer goes off turn the roast as you did before and baste it with the fat in the pan then close the oven door and set the timer for another 30 minutes. Again, be careful when you turn it. Most home ovens don’t circulate the ambient heat perfectly, and every oven has a hot spot. Turning the roast like this will save you from overcooking one side.

6. Knowing when it is done

Your roast will be done cooking when the internal temperature has reached 150F (65C). That is the end goal, keep in mind that it will continue to cook after it is pulled from the oven and is resting. If you remove the meat at 150F (65C), it may raise to 170F (76C) in the resting process and result in a very dry bird. It may sound crazy, but pull the roast when the internal temp at the very centre is 132F (55C). This may take 2-3 hours.

7. Rest your Roast

Remove the roast from the pan and let it rest on a dish somewhere close to the oven so that it stays warm. Drain the juices from the roast and pour them in a narrow glass jar. The glass helps you see the separation between the fat and the juices. Add all the fat (not the juice) that you can back to the pan. Crush a couple of cloves of garlic and add to the roasting pan along with a few sprigs of sage or thyme or rosemary. Cook on medium-high heat until the garlic starts to caramelize lightly. Pour all of the infused fat over the roast.

8. Slice Your Roast

Once the roast has reached 150F (65C) and has rested for at least 30 minutes, it is ready to slice. Use a sharp pair of scissors and gently remove the netting. Use a sharp knife with plenty of length and slice the roast into 1-inch pieces. Lay the Turducken slices out on a serving platter. Feel free to layer roasted veggies, right beside it or underneath it. Be sure to take a little nibble for yourself while you’re cutting it. If it needs a bit more salt, sprinkle a bit on before you bring the carved roast to the table. Serve your Turducken alongside the cranberry sauce we’ve included in your order.

9. Eat Your Turducken

Take a few pictures if you want too, and show them to us on Instagram.



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Turducken