Instructions

1. Remove Turducken from the oven and let it sit in the cooking pan for 20 to 30 minutes before carving it. This will allow the juices to redistribute throughout the roast, making it tender and moist, as well as easier to carve.

2. Transfer Turducken to a large serving platter using poultry lifters or two serving forks. Be sure to support the wings and legs of the roast to ensure it does not fall apart.

3. Remove the trussing twine and discard. Gently carve off the two legs and two wings. Set these aside on your serving platter or on a separate plate altogether.

4. Slice the Turducken in half, lengthwise, with the carving knife. Then carve 3/4-inch slices perpendicular to the mid-line cut. Carve the entire half into slices at once.

5. Arrange slices on the serving platter so everyone can clearly see the the different layers of the Turducken. Serve while still warm.