Additional Information
Storage Instructions: Best kept chilled at 0°C - 4°C. Do not freeze. Consume on same day after collection. Cooking Instructions:
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Ensure the Turducken is at room temperature before cooking.
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Preheat your oven to 165°C
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Cover the meat with aluminium foil and roast for 2 hours
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Prepare either Butter and Maple Syrup Glaze or Extra Virgin Olive Oil Rub on the side
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Uncover the Turducken and roast for another 2 hours, ensuring that you baste it every 40 mins with either the Butter and Maple Syrup Glaze or Extra Virgin Olive Oil Rub
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The Turducken is done when a thermometer inserted through the thigh reads 80°C, and when inserted through the stuffing reads 75°C
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Let the Turducken rest for 45mins before carving
Butter & Maple Syrup
5 Tablespoons of softened butter
1/3 cup of maple syrup
- Melt butter in maple syrup over medium heat, and pour over Turducken
- Rub the Turducken all over with olive oil, salt and pepper
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