Louisiana TurDucKen TurDuckHens

Cooking Instructions

For best results, thaw in refrigerator for 48 hours.


IF THAWED:

  1. Remove Tur-Duc-Hen from all plastic packaging (leave netting). Place Tur-Duc-Hen, legs pointing up, in baking pan.
  2. Preheat oven to 400˚F. Cook covered for 3hrs, uncover and continue to cook for an additional 30 min. until golden brown. Internal temperature should reach 165 degrees F.
  3. TO SERVE: Remove netting. Carve Tur-Duc-Hen down the middle, and then across in one to two inch slices. Serve Hot.

IF FROZEN:

  1. Remove Tur-Duc-Hen from all plastic packaging (leave netting). Place Tur-Duc-Hen, legs pointing up, in baking pan.
  2. Preheat oven to 400˚F. Cook covered for 3hrs and 30 min, uncover and continue to cook for an additional 30 min. until golden brown. Internal temperature should reach 165 degrees F.
  3. TO SERVE: Remove netting. Carve Tur-Duc-Hen down the middle, and then across in one to two inch slices. Serve Hot.

Pork & Sausage Jambalaya

Tur-Duc-Ken stuffed with a pork and sausage jambalaya.

Unit size: 13 Pounds

Price: $89.99

Our Other Flavors


Nutritional Facts

Tur-Duc-Hen (Stuffed with Pork & Sausage Jambalaya)    
Serving Size: 5.5oz(142g)  
Servings Per Container: 35  
Amount Per Serving   % Daily Value
Calories: 290  
Calories from Fat: 120  
Total Fat: 14g 21%
Saturated Fat: 4g 28%
Trans Fat: 0g  
Cholesterol: 100mg 23%
Sodium: 510mg 21%
Total Carbohydrate: 7g 2%
Dietary Fiber: 0g 0%
Sugars: 2g  
Protein: 34g  
Vitamin A:   8%
Vitamin C:   2%
Calcium:   4%
Iron:   15%

Ingredients

Turkey (contains up to 8% solution: turkey broth, salt, sodium phosphates, sugar, and flavoring), Jambalaya [water, pork, cooked long grain enriched parboiled rice (niacin, ferric orthophosphate, thiamine mononitrate, folic acid), smoked sausage with pork ( pork, water, salt, sodium nitrite, garlic, red pepper, white pepper, sodium acetate, crushed red pepper, sodium erythorbate, natural flavors), onions, bell pepper, green onions, seasoning sauce (caramel, vegetable base {water, carrots, onions, celery, parsnips, turnips, salt, parsley, spices}, sodium benzoate to preserve freshness), salt, red pepper, and other spices, garlic, silicon dioxide (to prevent caking), dried parsley, garlic powder, red chili pepper flakes, white pepper], chicken, and duck.