We take a turkey, duck, and a chicken, and de-bone all three (except for the legs and wings of the turkey). We put the chicken inside the turkey and then the duck inside the chicken. Then we stuff the turducken with a Creole Pork Sausage. This turducken does not contain any rice. Feeds 25-30.
This package contains one 15 pound Turducken, containing a 2.5 pound deboned duck, 3.5 pound deboned chicken, and 7 pound semi-boneless turkey, and 2 pounds of pork sausage. We pack our products frozen into an ice chest. Click for Cooking Instructions and Frequently Asked Questions.
Cooking Instructions: For best results, thaw in refrigerator for 48 hours. Preheat oven to 400 Deg. F. REMOVE TUR-DUC-HEN FROM PACKAGING INCLUDING CRYOVAC POUCH. Cover and bake with legs pointing up. IF COMPLETELY THAWED: allow 3 hours to cook. IF FROZEN: allow up to 3 ¾ hours. Internal temperature should reach 165 degrees F. Check the directions on the packaging. Use a meat thermometer to ensure your turducken has reached an internal temperature of 165°F. Remove cover for last 30 minutes of cooking or until brown. Remove the woven threading before serving. P
lease note: every oven is different and you may need to adjust cooking times to reach an internal temperature of 165 degrees.
TO SERVE: Remove the woven threading before serving. Carve Tur-Duc-Hen 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)].