- DescriptionLooking for something extra-festive at your next feast? The turducken might look like a standard turkey from the outside, but this popular Cajun invention is actually a deboned turkey (locally raised without the use of antibiotics) that's stuffed with a boneless chicken breast (also raised without antibiotics) and a boneless Moulard duck breast. We pad the space around the meat with our classic cranberry stuffing. Simply thaw, season, cook, remove the legs and wings, bisect vertically, lay flat and slice through this poultry trio as you would slice a roast.Heating Instructions
Equipment & Seasoning (not included)
Oven-safe thermometer (for temperature accuracy)
Small, sharp knife
Roasting pan with rack
Turkey baster (optional)
Clean cutting board
Salt (we recommend sea salt)
Ground black pepper
Oil or Butter (optional)
*The USDA recommends cooking raw poultry to a minimum internal temperature of 165°F in the centermost part as measured by thermometer.
STEP #1 DEFROSTING (2.5 days)
Plan ahead to defrost the turducken in your refrigerator for about 3 days prior to cooking. Leave all packaging intact while defrosting the raw turducken. Product weight varies; for every five pounds, allow 1 day. Our average turducken weighs about 13 lbs, which thaws under refrigeration in 1 night and 2 full days. Thawing at room temperature or in a microwave is not recommended.
STEP #2 OVEN PREPARATION (15 minutes)
Remove packaging (but leave the butchers twine intact during cooking) and place the turducken breast-side up on rack inside roasting pan. Preheat oven to 425°F. Season turducken with salt and pepper, to taste. For better browning, rub the outside of the turducken with oil or softened butter.
STEP #3 ROASTING (about 3 to 4 hours*)
TIP: Test your oven with an oven-safe thermometer prior to cooking to confirm that the temperature is accurate.
*Cooking times will vary per oven.
Place the turducken in the roasting pan on the middle rack of the oven and cook for 45 - 60 minutes, or until browned.
Lower oven temperature to 350°F and cover the turducken with aluminum foil. Continue to cook for 2 to 3 more hours, or until an internal temperature of 165°F is reached. If desired, you may baste the turducken every 30 minutes or so.
When the internal temperature reaches 165°F (insert an instant-read thermometer deeply into the center-most part of the turducken to get an accurate reading), remove the turducken from the oven. Cover with aluminum foil and allow to rest for approximately 30 minutes before carving. (Resting retains moisture and completes the cooking process.)
STEP #4 CARVING
Transfer the turducken to a cutting board (Tip add pan drippings to your gravy for added flavor). Remove and discard the twine. Remove the legs and wings and place on serving platter.
Cut the turducken in half lengthwise, turning the cut sides face-down on the board. Slice through the turducken halves as you would slice a meatloaf.
Transfer slices to the serving platter with the legs and wings. Serve and enjoy!
Uncooked Turkey, Duck Breast And Chicken Breast Stuffed With: Breadcrumbs (Flour [Unbleached Unbromated Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme], Water, Yeast, Salt), Vegetable Stock (Water, Onions, Carrots, Cabbage, Celery, Leeks, Mushrooms, Turnips, Salt Spices), White Pepper, Dried Sweetened Cranberries (Cranberries, Sugar, Less Than 2% Of: Sunflower Oil, Sulfur Dioxide [Preservative]), Onion, Leeks, Celery, Butter, Carrots, Sea Salt, Sage, Rosemary, Thyme.
- More Information
- Serving Suggestion
How much should I buy?about 1.3 lb (uncooked) per person