Turducken with Crawfish Etouffee Ten Pound | New Orleans & Cajun Turduckens | Best Value Turducken

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!