Turducken, a true surprise dish at any holiday meal, consists of a whole chicken stuffed inside a duck and then inside a turkey. Usually already assembled when purchased, the turducken will have one type of stuffing inside the chicken and different types between the chicken and duck and the duck and turkey. All of the meats are boneless, but require a lengthy baking time in order for all the fowl to cook properly.
Instructions
1. Place a roasting rack inside the roasting pan. Place the trussed turducken breast side up on the rack. Cover the turducken loosely with aluminum foil. Insert an oven safe meat thermometer into the turducken deep enough to penetrate all three birds and rest in the center of the chicken stuffing.
2. Adjust the top rack of the oven to where it is positioned in the center of the oven. Preheat the oven to 225 degrees Fahrenheit.
3. Center the roasting pan on the oven rack in the preheated oven.
4. Bake for eight to nine hours or until the meat thermometer reads 165 degrees Fahrenheit. Remove the foil from the turducken after seven hours to allow the turkey skin to brown.
5. Remove from the oven and allow the turducken to rest for 20 minutes.
6. Cut the turducken in half, lengthwise. Carve slices across all three meats and serve.
Tags: degrees Fahrenheit, meat thermometer