World famous TURDUCKEN

A turducken, a deboned stuffed roast of three birds, a chicken stuffed inside a duck, then stuffed inside a turkey, prepared by master butcher Adam Stratton.

“If you can’t decide on turkey, duck or chicken this Christmas, then butcher Adam Stratton has the solution – a turducken, all three birds rolled into one.” — Daily Telegraph

The perfect Christmas dinner is the World Famous Turducken (Chicken in a Duck in a Turkey with three different stuffings!)

What is in a Turducken?
The Turducken
Cook all your meat in one layered Turducken Roast! Yum!

Fresh Free Range Turkey
Sage and onion stuffing with pepper and seasoning.

Fresh Free Range Duck
Fig and pistachio stuffing with pepper and seasoning.

Fresh Chicken
Fruity Stuffing.

The meats are deboned and rolled into a massive 4.5-5kg Turducken Roast that is wrapped with Bacon.

The Turducken is a real treat for your family, a must to try

Roasting & Carving Guide:

Bring to Room Temp: Remove from refrigeration 1 hour before cooking.
Slow Roast: Bake at 160°C (320°F) for approx. 3.5 to 4.5 hours until the internal temperature reaches 74°C (165°F) at the center.
Resting is Essential: Rest for 20–30 minutes covered loosely with foil before carving to lock in juices and ensure clean slices.

Weight: Approx. 5kg to 6kg (Feeds 12–15 guests)
Sourcing: 100% Australian Free-Range Poultry
Storage: Keep refrigerated at 0–4°C upon arrival.