This Gourmet Turducken is not your typical discount supermarket Turducken. This is the Gourmet Turducken found in your local high end “foodie” market. A Turducken is the combination of three different birds…turkey, duck and chicken along with your choice of one of our homemade Cajun stuffings. Not only are the stuffings made from real Cajun recipes but are also made fresh the day the Turducken is put together so you can be assured you are receiving the freshest product possible. The turkey is the outside bird, with the duck and chicken inside. The different layers of meat are then separated by a layer of stuffing. This Turducken is truly unique and appropriately labeled a Gourmet Cajun creation.
Because of the wonderful taste explosion and ease of preparation, turduckens are fast becoming a holiday tradition in most homes and we hope it will become your tradition in the future. The weight of the Turducken is 10lbs. and should feed approximately 15 to 20 hungry people.
Cooking Instructions are included with the turducken.
All poultry products are USDA inspected.
Ingredients:
Turkey (partially deboned except for wings, containing up
to 5.5% of a solution of turkey broth, salt, sodium phosphate, sugar,
hydrolyzed soy protein, and flavoring), Water, Long grain white rice enriched
with ferric orthophosphate (iron), niacin, thiamine mononitrate (thiamine),
folic acid (folate), Crawfish Tail Meat
& Fat, Duck Breast Meat, Chicken Breast & Thigh Meat, green bell
pepper, Celery, Onion, Flour (Bleached enriched wheat flour, niacin,
reduced iron, thiamine mononitrate, riboflavin, folic acid enzyme added for
improved baking), Green Onion, Butter
(partially hydrogenated soybean oil and liquid soybean oil, water, Butter
(cream, salt), salt, non-fat dry milk, soybean lecithin, sodium benzoate as a
preservative, artificial flavor, vitamin A palmitate added, colored with beta
carotene), Salt (sodium
silicoaluminate), Black Pepper, Red
Pepper, Paprika.
Tur-Duc-Ken Cooking Directions:
Keep product frozen until ready to use.
Remove
from box, place in a pan and thaw in the refrigerator approximately 3½ days
prior to cooking. Remove plastic bag and
place completely thawed bird, breast side up or string side down, in a greased
roasting pan, making sure the bird does not touch the sides. The legs and wings cook faster so place foil
over these areas, and then loosely cover the entire bird with a tent of
aluminum foil. The foil should not be tucked in,
just tented. Preheat oven to 350º
F. Bake approximately 3½ to 4 hours or
until the skin is golden brown in color, basting with butter occasionally.
Internal temperature must reach 165° F. Remove
from oven and discard the foil. Allow to
firm up before transferring and carving by letting it rest approximately 45 minutes to 1 hour. The inside will remain hot. Transfer to a serving platter, supporting the
back of the bird. The string is all that
holds this creation together so be careful with the transfer. After transferring, remove string and wings
to facilitate carving. Cut in half
vertically from the neck to the leg area and carve horizontally the individual
slices. Sometimes the leg area will
split but this will not affect the taste.
If this should happen, place parsley around this area to make a nicer
presentation. Enjoy!
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