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?