Three birds. One spectacular Christmas feast.
Looking to serve something a little different this Christmas? Meet the Turducken—a delicious combination of turkey, duck and chicken breast, layered with stuffing and rolled into one impressive roast.
At Marsh Butcheries, our Turduckens are expertly prepared using all-breast meat, creating a succulent, flavour-packed centrepiece that's easy to carve and even easier to enjoy.
Weighing approximately 2–2.5kg, they're perfect for sharing around the Christmas table. And with all the preparation taken care of by our butchers, all that's left to do is roast, carve and serve.
Ingredients
- 1 Marsh Butcheries Turducken (approximately 2–2.5kg)
- Olive oil or melted butter
- Fresh rosemary or thyme (optional)
- Salt and cracked black pepper
- ½ cup chicken stock or water
Method
1. Preheat the oven
Preheat your oven to 160°C fan-forced (180°C conventional). Remove your Turducken from its packaging and place it seam-side down in a roasting pan, leaving the butcher's string intact.
2. Prepare the roast
Brush lightly with olive oil or melted butter and season with salt and pepper if desired. Add fresh herbs and pour the chicken stock or water into the base of the roasting pan.
3. Roast gently
Cover loosely with foil and roast for approximately 2–2½ hours as an initial guide, depending on the weight and thickness of your Turducken.
Remove the foil towards the end of cooking to allow the outside to turn beautifully golden.
4. Check the temperature
Using a meat thermometer, check that the centre of the Turducken, including the stuffing, has reached at least 75°C. Continue cooking if necessary, checking regularly.
5. Rest before carving
Remove from the oven and allow to rest, loosely covered, for 20 minutes. This helps retain the delicious juices and makes carving easier.
6. Carve and serve
Remove the butcher's string and slice into generous portions, revealing the beautiful layers of turkey, duck, chicken and stuffing.
Serve with crispy roast potatoes, seasonal vegetables, rich gravy and all your favourite Christmas trimmings.
The Butcher's Tips
Keep it juicy. Because our Turduckens are made using all-breast meat, gentle roasting and keeping the roast covered for most of the cooking time will help prevent it from drying out.
Use a meat thermometer. Cooking times are a guide only. Always check that the centre reaches at least 75°C before serving.
Let it rest. Allowing the roast to rest before carving helps keep every slice tender and succulent.
Slice across the roast. With no bones to navigate, carving couldn't be easier. Simply remove the string and cut into even slices to showcase the delicious layers.
Make It a Marsh Christmas
Three delicious birds, one impressive roast and none of the preparation.
Our handcrafted Turduckens are a wonderful alternative to the traditional Christmas turkey, bringing together rich flavours and tender breast meat in one festive centrepiece.
Explore our full Christmas range and more festive cooking inspiration in the Marsh Butcheries Christmas Handbook.