Purchasing a Frozen Turducken only.

If the turducken has been purchased through mail order, make sure it arrives frozen with a cold source in an insulated carton. Transfer it immediately to the freezer.

NOTE: If the turducken arrives warm, notify the company. Do not use the product.
 

Thawing a frozen turducken: 

If you turducken is frozen, allow it to thaw 3 to 4 days in the refrigerator. It takes a full 24 hours to defrost every five pounds of frozen turkey in the refrigerator (the only safe method). A 20-pound turducken needs to defrost for a full 4 days.

Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of about 40° F or below.

• For a quick thaw, place in cool water for 6 to 9 hours. If your turducken is partially frozen, you may need to cook it an additional 30 to 45 minutes.
   

Oven temperature:  Preheat oven to 225 degrees F. Temperature control is critical since the turducken is so massive that it has to be cooked slowly at a low temperature to prevent burning the outside of the turducken before the interior is cooked. Purchase and use an Oven Thermometer to obtain the correct oven temperature. Calibration of the oven's thermostat may be inaccurate.

• Place the oven rack in the center position of your oven.
   

Roasting pan:  When ready to bake, take the turducken completely out of the packaging and place turducken, breast-side up, on a flat wire rack in a large shallow turkey roasting pan (2 to 2 1/2 inches deep.) Tuck wing tips back under shoulders of bird. NOTE: Dark roasting pans cook faster than shiny metals.
 

Baking the turducken:  Your turducken will take approximately 8 to 9 hours to bake:

• Bake the turducken for 4 hours uncovered.
   

• At the 4 hour mark, Brush the skin with oil and then cover the turducken with aluminum foil. Cook an additional 4 to 5 hours until the interior temperature read 165 degrees F. on your meat thermometer. NOTE: Use a food thermometer to ensure that all layers of the turducken and stuffing reach a minimum safe internal temperature of 165 °F. The thermometer should be placed at the center of the thickest part of the turducken to determine the safe internal temperature. Please rely on internal temperature with a meat thermometer and not time cooked for doneness. After each use, wash the stem section of the thermometer thoroughly in hot, soapy water.
  
  The USDA has come up with a one-temperature-suits-all for poultry safety: 165° F. For safety and doneness, the internal temperature should be checked with a meat thermometer.
  
  This is the type of thermometer that I prefer and use in my cooking.  I, personally, use the Thermapen 5 Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen is used by chefs all over the world. The pocket design replaces more costly and bulky handheld thermometers while using the same professional thermocouple technology. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen 5 Thermometer
  
   

• There will be no need to base, but accumulated drippings in the bottome of the roasting pan may need to be removed from the pan every few house. Save the pan drippings for your gravy.
   

• Remove the turducken from the oven.
   

Rest Time:  Once you remove the turkey from the oven, tent it with aluminum foil and allow it to rest for 1 hour, so the meat can firm up and hold the juices, making it easier to carve.
 

Gravy:  Make gravy according to your favorite recipe. Check out Making Perfect Turkey Gravy.

Carving the Turducken: Using strong spatulas inserted underneath the turducken, carefully transfer the turducken to a cutting board or a serving platter. 

NOTE: I found it was easier to just remove the turducken with my hands.

Be sure and present the turkducken to your guests before carving.

Remove any strings used and, using a sharp knife, cut the turducken in half lengthwise (from the neck to leg area - you will have two halves).  Slice across from leg to leg, wing to wing so each slice reveals all three (3) meats and dressings.

Be sure to make your slices crosswise so that each slice contains all three dressings and all three meats. Cut each slice in half for serving.