A chicken inside a duck inside a Turkey. Who ever thought that this combination would taste so good.
Cook: 2 - 4 hours (I would be very careful on this time. I have had them cook in two hours)
Rest on a rack in a tray with a little water underneath the rack. Roast at 175°C for approximately 4 hours or more until the internal temperature (use a thermometer) at the centre is minimum 65°C.
Then rest covered in alfoil for 30 minutes before carving. If you like you can glaze the turkey quintet with a mix of orange juice, honey and brown sugar every 10 minutes during the last 30 minutes for a fabulous finish. Carve starting at the drumstick end.