STEPS
Preheat the oven to 350F
Remove the weapping from the bird and season the outside to taste.
Position the turducken breast side up, cover with foil and roast, basting every 20 minutes or so until it reaches an internal temperature of 165F at the thickest part (approximately 4.5 hours)
Remove the foil in the last hour of roasting.
Once the internal temperature reaches 165F, remove the bird to a cutting board or serving platter, allowing it to rest for 20 minutes before carving.
Remove the woven threading and then slice down the center of the breast.
Bon Appetit!
*It is vital that the bird is cooked to a minimum of 165F when a thermometer is inserted into the thickest part of the bird and not rely on cooking time alone.