Premium Turducken with Seafood Jambalaya 15 lbs

As featured on the Food Network and voted Best Overall and Best Value by Wall St. Journal, our Turducken is a semi-boneless turkey stuffed with a deboned chicken and deboned duck breast and then we add delicious Seafood Jambalaya (crawfish, shrimp & rice) stuffing between each bird.

• Hand crafted
• Our secret recipe that won Best Turducken by Wall Street Journal
• Boned out leg and thigh. (All leg tendons have been removed)
• High % of duck meat. (whole breasts, not pieces )
• Grade A USDA product.
• High quality fresh ingredients (Fresh meat, not frozen before stuffing)
• Superior packaging (avoid freezer burn)

Our customers spoke, and we have listened. Our New Premium 15 pound Turducken is still seasoned with our secret recipe, but is now made with Fresh ingredients, whole duck breasts, and superior packaging.

The Turducken is frozen in a vacuum sealed bag.

To defrost, thaw in refrigerator for 48 hours or for rapid thaw place in clean trash can liner and submerge in cool water for 6-9 hours.

ALLERGEN INFORMATION: Contains wheat, milk, soy, shrimp, and crawfish.

Thawing Instructions: Turducken should thaw thoroughly before cooking. For best results, remove from box and thaw in refrigerator for 48-72 hours.

Cooking Instructions: Preheat oven to 350°F.

Remove Turducken from packaging.

Place the thawed turducken breast side up on a rack in a non stick greased roasting pan

The wings and legs cook faster, so place foil over these 2 areas.

Loosely cover the entire bird with a tent of aluminum foil. (the foil should not be tucked in)

Bake covered with the foil for 2 hours, then uncovered for 1 and a 1/2 hours; or to an internal temperature of 165°F.

Turducken may be basted with butter during the last hour of cooking if desired.

Remove from oven and allow to rest for 45 minutes before serving.

Slicing Instructions: For best results, allow an extra 20-30 minutes “resting time” after removing the Turducken from the oven. This allows the juices to be reabsorbed into the meat. Remove string or netting. If netted, pull netting away from the skin, and cut and remove. First, slice off the wings and legs. Cut the remainder into slices approximately ½” to ¾: thick, slicing from wing to wing, then slice once down the middle.