Place your bird breast up on a roasting rack with the net in place- this will keep the bird in one piece for presentation later. Baste with butter and season the outside as desired.
Preheat the oven to 225 degrees and roast, uncovered, until a meat thermometer placed into the very center of the turducken reads 160 degrees. this will take approximately 8-10 hours.
Pull the Turducken out of the oven and let it rest on the counter, uncovered for about 10 minutes. The bird will carry over cook and the temperature should be rechecked. Make sure the inner temperature reads 165 degrees before serving.
*Note
This Turducken was sewn together with many, many knots of butcher’s twine on the back side. We don’t think it makes good dental floss, so please do be aware of large stitches of twine as you serve your turducken slices.
Please make sure your thermometer is calibrated before temping any meat. It should read 212 degrees when plunged into boiling water and 32 degrees when plunged into ice water.
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