2 x 1 kg turducken (availability subject to time of year)
Fresh figs, to serve
Fresh rosemary sprigs, to garnish
½ cup apricot jam
⅓ cup chicken stock
1 tbsp wholegrain mustard
1 tsp soy sauce
- Remove plastic film from turduken tray. Place a sheet of foil over the top of the tray to cover turduken.
- Cook in a moderately hot (190C) for 40 minutes. Remove foil. Cook a further 35 to 40 minutes or until lightly browned and cooked through. Remove. Rest turducken, loosely covered with foil, for 15 minutes.
- To make mustard glaze, place all ingredients in a medium saucepan. Stir over a medium heat until combined. Bring to boil. Gently boil for about 5 to 7 minutes, or until thickened.
- Brush some of the glaze over hot turducken. Serve sliced with remaining warm glaze and figs. Garnish with rosemary.