Turducken & Turkey Rolls
What is a Turducken? It is simply a chicken, stuffed inside a duck, which is stuffed inside a turkey...with a lot of stuffing stuffed inside too!! Wrap it in bacon?! Well, of course we will! :) It has become a favourite for many of our customers.
Please let us know if you have any food allergies (particularly gluten or dairy), as we use these products when building these yummmmmy things! Turkey Rolls are also very popular! You have a choice of light and dark meat...or just breast meat. You can have it stuffed...or unstuffed. Wrap it in bacon? Well, why not?! For cooking times? Every oven is different...so the standard cooking times you see in the charts on our website are guidelines only.
Cooking Instructions for your Turducken or Turkey Roll/Roast
The standard rule of thumb for cooking one of these yummies...is 20 minutes per pound, when cooking at 350'F. The internal temperature should be approximately 165-170'F. After removing from the oven, let it rest for at least 15 minutes before serving. Carve & enjoy!!
Thawing the turkey
The safest way to thaw a frozen turkey is in the fridge. You'll need about 24 hours per 4 to 5 pounds of turkey. You can also put the turkey in a sink of cold water. Change the water every 30 minutes, and plan for approximately 30 minutes per pound.
Brining your turkey
Never brine your turkey for more than 8-10 hours. If you brine for much longer, your meat will be too salty. Always keep the turkey refrigerated during brining.
Pro-tip: If the turkey is too big for the fridge, use an ice-filled cooler and store outside.
Roasting your turkey
The roasting temperatures will vary widely based on the recipe you are following. A standard oven temperature is 325'F or 350'F. Others will start the cooking process with a hot oven (at 425'F) for the first hour, and then drop it down to a lower temperature for the remainder of the cook time. One of the best investments you can make for your kitchen is a meat thermometer :)
Your turkey needs a rest after all that cooking!
You should not take your turkey directly from the oven to the table Similar to other meat, it should 'rest' for at least 20 minutes before serving. This allows the yummy juices inside to redistribute. Keep it in a warm place, loosely covered with foil, and it can happily sit for as long as it takes to put the finishing touches on your meal.
Butter makes everything better
Spread lots of butter between the skin of the breast and the meat itself, or cover the breast with Nesvog's store made bacon during the roasting process. If you're covering the turkey with foil or a roaster lid, remove the cover for the last 30 minutes of cooking in order for the skin to nicely brown and "crisp up".
How much turkey do you need for the number of people you are serving plus left overs?