Premium Turducken with Wild Rice Pecan Stuffing 14.5 lbs
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14.5 lb Premium Wild Rice Pecan Turducken
All new, and better than ever. Our award winning turducken recipe, is now offered in a premium version. Fresher ingredients, tendons removed, and superior packaging.
- Hand crafted
- Our secret recipe that won Best Turducken by Wall Street Journal
- Boned out leg and thigh. (All leg tendons have been removed)
- High % of duck meat. (whole breasts, not pieces )
- Grade A USDA product.
- High quality fresh ingredients (Fresh meat, not frozen before stuffing)
- Superior packaging (avoid freezer burn)
Wild Rice Pecan: Wild Rice Pecan Dressing is a blend of wild rice and white rice mixed with a perfect amount of black olives, chopped pecans, ground sausage, and butter sautéed vegetables. Ground pork, onions, celery, and bell pepper are slowly cooked and smothered for several hours. Our own special blend of seasoning is added to ensure a very flavorful stock. During this time natural wild rice is cooked and added to cooked long grain white rice. All the above is then mixed by hand, adding sliced black olives and pecans.
Ingredients: turkey, water, rice, duck meat, chicken meat, scarified wild rice, pork sausage, onion, butter, salt, non fat dry milk solids, soy lecithin, sodium benzoate, vitamin A palmitate added, beta carotene, celery, black olives, green bell pepper, pecans, salt, black pepper, red pepper. ALLERGENS: MILK, SOY, PECANS
Thawing Instructions: Remove from box, place in a pan & thaw in the refrigerator approximately 3 1/2 days prior to cooking. Quick Thaw Method: Leave wrapper on bird and place in cold water for 6-8 hours.
Remove plastic bag and place completely thawed bird, breast side up or string side down, in a greased roasting pan, making sure the bird does not touch the sides. The legs and wings cook faster so place foil over these areas, and then loosely cover the entire bird with a tent of aluminum foil. The foil should not be tucked in, just tented over entire bird.
Preheat oven to 350°. Bake approximately 3 1/2 to 4 hours or until the skin is golden brown in color, basting with butter occasionally. Remove from oven and discard the foil. Allow the tur-duc-ken to firm up before transferring and carving by letting it rest approximately 45 minutes to 1 hour. The inside will remain hot. Transfer to a serving platter, supporting the back of the bird. The string is all that holds the tur-duc-ken together so be careful with the transfer. After transferring, remove string and wings to facilitate carving. Cut in half vertically from the neck to the leg area and carve horizontally the individual slices. Sometimes the leg area will split but this will not affect the taste. If this should happen, place parsley around this area to make a nicer presentation. Enjoy!
Where to buy turducken? At Cajun Grocer because we offer the best turducken for sale online, and deliver them Nationwide.
|Cross Tier Id
|14.5 lbs. Turducken
|Wild Rice Pecan
|Serving per container
|5.5oz (5oz cooked) (142g)