For best results, thaw in refrigerator for 48 hours.
Preheat oven to 400 Deg. F. REMOVE TUR-DUC-KEN FROM PACKAGING INCLUDING CRYOVAC POUCH AND FOAM TRAY.
Cover and bake with legs pointing up.
IF COMPLETELY THAWED: allow 3 hours to cook.
IF FROZEN: allow up to 3 ¾ hours.
Cook to an internal temperature of 165 deg. Remove cover for last 30 minutes of cooking or until brown.
Carve Tur-Duc-Ken down the middle and then across in one to two inch slices. Serve Hot.
Turkey [contains up to 8% solution (water, sodium tripolyphosphate, sodium lactate)], creole dressing [ pork, green onions, onions, salt, green bell peppers, red pepper, white pepper, black pepper], chicken, duck [ contains up to 8% solution ( water, sodium tripolyphosphate, sodium lactate)], seasoning [ salt, red pepper and other spices, garlic, silicon dioxide (to prevent caking)].
Nutrition FactsTur-Duc-Ken ( Stuffed with Creole Pork Sausage) Serving Size: 5.5oz. (142g)
Servings Per Container: about 28