Premium 14 lbs Turducken Enhanced with Creole Pork Sausage

For over two decades, we've cherished the feedback on our culinary creations. Our Turduckens have garnered numerous accolades, but perfection is a journey.

Our revamped Premium Turducken, weighing 14 pounds, retains the magic of our proprietary seasoning. It's now crafted with fresh ingredients, prime duck breasts, and is encased in top-notch packaging.

Defrosting Guidelines:

Ensure the Turducken is fully defrosted before cooking. Ideally, unbox and let it thaw in the fridge for 48-72 hours.

If you're pressed for time, a cold water bath can expedite the process. Ensure the Turducken and its packaging are inside a large bag to prevent any water ingress, preserving the seasoning. This method requires 8-10 hours.

Culinary Directions:

1. Set the oven to preheat at 350°F.
2. Unwrap the Turducken.
3. Position the defrosted Turducken, breast side up, on a greased rack within a roasting pan.
4. Shield the wings and legs with foil as they tend to cook quicker.
5. Loosely drape the entire bird with aluminum foil, ensuring it's not tucked in.
6. Cook under the foil for 2 hours, then without the foil for another 90 minutes, ensuring the internal temperature reaches 165°F.
7. If you wish, baste the Turducken with butter in the final cooking hour.
8. Once cooked, let it rest for about 45 minutes before carving.

Carving Instructions:

For an enhanced taste experience, let the Turducken sit for an additional 20-30 minutes post-cooking. This helps in retaining the juices. Remove any strings or netting. If there's netting, ensure it's separated from the skin before cutting. Start by removing the wings and legs. Then, slice the main body from one wing to the other, followed by a central cut. Aim for slices that are ½” to ¾” thick.

Often referred to as 'tur duck en', our Turducken isn't just another product. It's a culinary masterpiece. Experience the finest Turducken available for purchase.

With Cajun Grocer, enjoy nationwide Turducken delivery right to your doorstep.