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Turducken with Creole Pork & Cornbread 10 lbs
Turducken stuffed with creole pork and cornbread ALLERGEN INFORMATION: Contains wheat, milk and soy.
Thawing Instructions: Turducken should thaw thoroughly before cooking. For best results, remove from box and thaw in refrigerator for 48-72 hours.
Cooking Instructions: Remove from bag. Bake at 325F breast side up on a rack in a roasting pan, covered for 3 hours 30 minutes, then uncovered for 30 minutes, or until internal temperature reaches 165F. Turducken may be basted during the last hour of cooking if desired.
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, cut and remove. First slice off the wings and drumsticks. Cut the remainder into slices approximately ½” to 3/4” thick, slicing from wing to wing, then slice once down the middle.
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 creole pork sausage & cornbread stuffing between each bird. 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.
Remove from bag. Bake at 325F breast side up on a rack in a roasting pan, covered for 3 hours 30 minutes, then uncovered for 30 minutes, or until internal temperature reaches 165F.
Turducken with Creole Pork & Cornbread Ingredients: Turkey, chicken, sausage (pork, salt, green onions, water, paprika, spices, garlic), chicken, duck, cornbread (enriched white and yellow cornmeal [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], partially hydrogenated soybean oil, sugar, buttermilk solids, salt, sodium monocalcium phosphate, mono and diglycerides, egg whites, natural flavor), pork, water, milk, onions, salt, green peppers, celery, liquid egg, chicken base (chicken, salt, maltodextrin, food starch-modified, chicken fat, sugar, hydrolyzed corn protein, onion powder, yeast extract, turmeric, chicken broth powder, disodium inosinate, disodium guanylate, natural flavors, oleoresin paprika), paprika, parsley, garlic, spices. ALLERGENS: MILK, EGG, WHEAT, SOY
What temp is a Turducken done?
As when cooking any meat or poultry product, USDA strongly recommends using a food thermometer to ensure the turducken has reached a safe minimum internal temperature of 165 °F throughout the product.
|Cross Tier Id||Turducken|
|Stuffing||Creole Pork & Cornbread|