Best way to cook a two bird roast?
I've bought this for Christmas. It's a boneless turkey and duck rolled together with stuffing. What's going to be the best way to cook this?
Seeing as it's boneless and therefore has no cavities, I'm wondering about sous vide, but it'll need to be long and hot enough to tenderise the leg meat without destroying the breast meat? That's going to be tricky to achieve.
Or do I go for the throw it in the oven at 160 Celcius for a couple of hours then up to 220 Celcius to brown it for 30 minutes at the end?
Best Answer
In my opinion, sous vide is the way to go here. Throwing this in an oven is going to mean that you are likely going to overcook the outside, by the time the inside is at a safe temperature. Because you have to cook these birds whole, there is really no way to differentiate between dark and white meat no matter what approach you take. I would sous vide at a temperature that is slightly lower (by a couple of degrees) than you like, then toss it in a very hot oven (or hot pan and baste) to crisp the skin.
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What is a two bird roast?
Description. Our easy-carve two bird roast combines the rich succulence of British duck with a traditional turkey. Filled with a rich pork, apple and cranberry stuffing, it's the perfect choice for fuss free festive entertaining.What is a multi bird roast called?
Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Outside of the United States and Canada, it is known as a three-bird roast.What is a 3 bird roast called?
Turducken, Royal Roast or Three Bird Roast, is a magnificent alternative to your standard Christmas or Thanksgiving Roast.How long should I cook a three bird roast?
Cook for 30 minutes per kilo (15 minutes per lb) + 20 minutes. Remember to include the weight of any stuffing used in the cooking time. Prick the skin all over and rub with salt & pepper, brush with butter or goose fat.A 15 Bird Roast. Multi Bird Roast. #SRP
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Answer 2
I ended up cooking it sous vide at 66 Celcius for 8 hours. I then tried drying the skin, basting in goose fat, and browning in the oven for 20 minutes at 200 Celcius, but that didn't brown as well as I wanted due to the moisture levels.
Not wanting to overcook it I ended up browning it with a blow torch.
The general consensus around the table was that it was the best Christmas dinner people had ever eaten - so it went down well.
The legs haven't been touched yet, so I don't know how tough they are, but they should be ok at that temperature for that time.
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