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Original Turducken

Original Turducken
 

A fully boned out chicken inside and fully boned out duck inside a fully boned out turkey with the drums and drummettes left on. There is a layer of apple and cranberry stuffing between each product. The turkey is a 5.5 kg bird with drum and drummette still attached. The duck is a 2.4 kg bird completely boned out and the chicken is placed inside the duck.
 
Method:
 
  • To defrost, thaw the Turducken in the refrigerator for 5 days or rapid thaw in a bucket with cold water for 24-36 hours
 
  • Heat oven to 100 – 120 degrees Celsius
 
  • Place turducken in an oven tray and set it in the centre of the oven until internal temperature exceeds 75 degrees
 
  • Allow approximately 60 minutes per kilo cooking time
 
Tips:
 
  • No need to baste with oil or cover in tin foil
 
  • Elevate bird on a rack or alternatively on carrots to avoid it deep frying in the run off oils at the bottom of the pan
 
  • If the bird is not elevated, accumulated drippings must be removed every few hours to avoid deep frying
Turducken

ABOUT US

Canter Valley is a producer and supplier of quality gourmet poultry products to the restaurant, food service and retail markets in New Zealand.