Turducken with Crawfish Etouffee -10 Pound

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Item #: 10404

***Place your pre-order for your holiday meal today!  At checkout, denote the date you would like your order delivered by and we will take care of the rest! We will begin shipping Thanksgiving orders at the end of October***



This smaller size Turducken is all meat. Not only are the three birds (turkey, duck, and chicken) represented, but it is also stuffed with crawfish etouffee which contains crawfish tails smothered in the Cajun trinity (onions, bell pepper, and celery),tomatoes and our perfect blend of Cajun spices, mixed with rice. Note: This is a 10 lb version and feeds approximately 15-20.
$68.99

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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, a turkey, a duck and a 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.
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.

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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