TURDUCKEN (TURKEY, CHICKEN, DUCK) 10 LBS
Cajun Specialty Meats, Inc. The Turducken.
Cornbread dressing, Cajun-style pork sausage, boneless chicken and duck stuffed into a semi-boneless Turkey.
Authentic Cajun for your dinner table.
Prepared by hand.
Inspected for wholesomeness by U.S. Department of Agriculture.
Net wt 10 lbs (160 oz)
Turkey (contains up to 8% Solution [Turkey Broth, Salt and Spices]), Chicken, Pork, Cornbread Dressing (Enriched Yellow Cornmeal [Cornmeal, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Enriched Bleached Wheat Flour [Bleached Flow Niacin, Reduced Iron, Enzyme added for Improved Baking, Thiamin Mononitrate, Riboflavin, Folic Acid], Sugar, Partially Hydrogenated Soybean And Cottonseed Oils, Whey, Dextrose, contains 2% or less of Salt, Cornstarch, Sodium Bicarbonate, Egg White, Sodium Aluminum Sulfate, Sodium Caseinate, Monocalcium Phosphate, Calcium Phosphate, Nonfat Milk) Duck, Water, Green Onions, Salt, Garlic, Spices.
Contains: wheat, milk, soy, eggs.
Safe handling instructions:
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.
Keep refrigerated or frozen.
Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
Keep hot foods hot. Refrigerate leftovers immediately or discard.
Turducken must thaw completely before cooking. For best results, remove from box, leave In vacuum-sealed bag and thaw in refrigerator for approximately 48 hours.
Quick thaw instructions:
Submerge Turducken in vacuum-sealed bag in cool water. Change water every hour for approximately 6-8 hours.
Remove from bag. Bake at 325 degrees F, breast side up on a rack in a roasting pan, covered for 3 hours, then uncovered for 30 minutes, or until internal temperature reaches 165 degrees F.
Allow Turducken to cool for 20-30 minutes to seal in juices.
Remove string or netting. Slice off wings and drumsticks. Cut the remainder from wing to wing into 2 inch slices, and then once down the center.