Premium Turducken with Creole Pork Stuffing — 14 lb

Defrosting Guidelines

Ensure the Turducken is fully defrosted before cooking. Ideally unbox and thaw in the refrigerator for 48-72 hours. For faster thawing, place the turducken and its packaging inside a large bag and use a cold water bath for 8-10 hours to avoid water ingress and preserve seasoning.

Culinary Directions

• Preheat oven to 350°F.
• Unwrap and place breast side up on a greased rack in a roasting pan.
• Shield wings and legs with foil and loosely drape the bird with aluminum foil (do not tuck).
• Cook under foil for 2 hours, then without foil for 90 minutes or until internal temperature reaches 165°F.
• Optionally baste with butter during the final hour and let rest about 45 minutes before carving.

Carving: After resting 20-30 minutes, remove strings/netting, remove wings and legs, then slice the body ½”–¾” thick for serving.