from box, place in a pan and thaw in the refrigerator approximately
3 1/2 days prior to cooking. Remove plastic bag and place completely
thawed bird, breast side up or string side down, in a greased
roasting pan, making sure the bird does not touch the sides.
The legs and
wings cook faster so place foil over these areas, and then
loosely cover the entire bird with a tent of aluminum foil. The
foil should not be tucked in, just tented over the
entire bird. Preheat oven to 350°. Bake approximately 3 1/2
to 4 hours or until the
skin is golden
brown in color, basting with butter occasionally. The internal
temperature should reach 165 degrees F. Remove from oven and
discard the foil. Allow the tur-duc-ken to firm up before transferring
and carving by letting it rest approximately 45
minutes to 1 hour.
The inside will remain hot. Transfer to a serving platter,
supporting the back of the bird. The string is all that holds
together so be careful with the transfer. After transferring,
remove string and wings to facilitate carving. Cut in half
the neck to the leg area and carve horizontally the individual
slices. Sometimes the leg area will split but this will not
affect the taste.
If this should happen, place parsley around this area to make
a nicer presentation. Enjoy!