NolaCajun's Turporken is a combination of turkey, sliced pork loin glazed with honey butter and chicken along with your choice of stuffing. All three have been deboned, leaving only the wing bones of the turkey. The turkey is the outside bird, with the pork and chicken inside. Because of the wonderful taste explosion and ease of preparation, the turporken is fast becoming a holiday tradition in most homes and we hope it will become your tradition in the future. The weight of the Turporken is 15 to 16 lbs. and should feed approximately 20 to 30 people.
Cooking Instructions are included with the turporken.
All poultry products are USDA inspected.
Orders placed Sunday, Monday and Tuesday will be shipped the following day. Orders placed Wednesday-Saturday (depending on location) will be shipped the following Monday unless Overnight delivery is chosen. Overnight orders placed Monday- Wednesday before 7 AM will be shipped on the same day, orders placed after 7AM will ship the following day. All Turducken, turporken, and Stuffed Chicken products are federally inspected and USDA approved.
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), Pork Loin, Chicken Breast & Thigh Meat, Pork, Turkey and/or Chicken Gizzards, Roux (flour – bleached enriched wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid enzymes added for improved baking - pure corn oil & beer), Onion, Celery, Bell Pepper, Green Onion, Crushed Garlic, Salt (sodium silicoaluminate), Black Pepper, Red Pepper.
Tur-Por-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!