Turducken with Cornbread Stuffing 15 lbs
Have A Question For This Product?
Q: Does this come uncooked or is it cooked and just needs to be reheated according to directions?
A: The product is raw and needs to be prepared.
Q: Turducken Temperature
A: you’ve got to hit the magic number: 165°F. A 15 lb turducken is a massive beast—it’s a bird inside a bird inside a bird, with a whole lot of cornbread stuffing in the middle. That’s a lot of layers for heat to push through. Here is the law of the land for your 15 lb bird: The Magic Number Target Temperature: You aren't done until a meat thermometer reads 165°F in the very center of the stuffing. Don't Guess: It doesn't matter if it's been in the oven for 4 hours or 9 hours. If it says 160°F, put it back in. The USDA doesn't play around with poultry and stuffing, and neither should you. Where to Stick It (The Thermometer!) Since this thing is stuffed tighter than a Mardi Gras float, you can't just poke the skin. You need to get that probe into the thickest part of the breast and, most importantly, into the center of the cornbread stuffing. If the stuffing isn't hot enough, the juices from the birds haven't been "cooked safe" yet. Let It Rest Once you hit that 165°F, pull it out of the oven and let it sit for at least 30 to 45 minutes before you even think about carving it. This lets the juices settle back into the meat. The internal temp will actually carry over a few degrees while it sits. If you cut it too early, all that flavor—and that "liquid gold" fat we talked about—is going to run all over the cutting board instead of staying in the meat.
Q: After cooking the Turducken, is there juice to make gravy?
A: There may be some juice from the actual turducken while cooking that you could use to make a gravy but during the last hour if you like you can start basting the turducken and use that to make a gravy.
Q: How long can a Turducken remain in the freezer before cooking?
A: A turducken can be kept frozen for about 6 months.
Q: Is the netting on the bird to be removed before cooking?
A: The netting is to be removed only after the Turducken is cooked and finished the recommended 30 minutes of "setting" time to absorb all juices.
15 lb Premium Cornbread 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)
ALLERGEN INFORMATION: Contains wheat, milk and soy.
Thawing Instructions: Turducken should thaw thoroughly before cooking. For best results, remove from box and thaw in refrigerator for 48-72 hours.
A cold water bath (be sure to place the turducken and it's packaging inside of a large bag in case of any small holes in the packaging, we wouldn't want the water to dilute the seasoning of the bird) for 8-10 hours works to quick defrost.
Cooking Instructions:
Preheat oven to 350°F.
Remove Turducken from packaging.
Place the thawed turducken breast side up on a rack in a non stick greased roasting pan
The wings and legs cook faster, so place foil over these 2 areas.
Loosely cover the entire bird with a tent of aluminum foil. (the foil should not be tucked in)
Bake covered with the foil for 2 hours, then uncovered for 1 and a 1/2 hours; or to an internal temperature of 165°F.
Turducken may be basted with butter during the last hour of cooking if desired.
Remove from oven and allow to rest for 45 minutes before serving.
Slicing Instructions: For best results, allow an extra 20-30 minutes “resting time” after removing the Turducken from the oven. This allows the juices to be reabsorbed into the meat. Remove string or netting. If netted, pull netting away from the skin, and cut and remove. First, slice off the wings and legs. Cut the remainder into slices approximately ½” to ¾: thick, slicing from wing to wing, then slice once down the middle.
Where to buy turducken? At Cajun Grocer because we offer the best turducken for sale online, and deliver them Nationwide.
| Default | |
| Calcium | 4% |
| Cross Tier Id | Turducken |
| Discount | Yes |
| Ingredients | Turkey [containing up to 8% of a solution (turkey broth, salt, sodium phosphates, sugar, flavorings)], cornbread dressing [water, yellow cornmeal (enriched with folic acid), pork, enriched bleached wheat flour (bleached flour, niacin, reduced iron, enzymes added for improved baking, thiamine mononitrate, riboflavin, and folic acid), evaporated milk (milk, dipotassium phosphate, carrageenan, vitamin D3), white granulated sugar, soybean oil (soybean oil with TBHQ and dimethylpolysiloxane, an anti-foam agent added), pork liver, onions, green onions, green bell peppers, baking powder (sodium acid pyrophosphate, bicarbonate of soda, cornstarch, monocalcium phosphate)], chicken thigh meat, duck, seasoning: (salt, red pepper, garlic, black pepper, chili powder [spices, salt, garlic powder, silicon dioxide] oleo paprika, silicon dioxide - to prevent caking). ALLERGEN INFORMATION: Contains wheat, milk and soy |
| Calories | 310 |
| Nutrition Data | 1 |
| Size | 15 lbs. Turducken |
| Stuffing | Cornbread |
| Calories from fat | 130 |
| Cholesterol | 95mg |
| Cholesterol per unit | 31 |
| Dietary Fiber | <1g |
| Dietary fiber per unit | 3 |
| Iron | 15% |
| Protein | 32g |
| Saturated fat | 4g |
| Saturated fat per unit | 20 |
| Serving per container | 25-30 |
| Serving Size | 5.5oz (5oz cooked) (142g) |
| Sodium | 250mg |
| Sodium per unit | 10 |
| Sugars | 3g |
| Total carbs | 12g |
| Total carbs per unit | 4 |
| Total fat | 14g |
| Total fat per unit | 21 |
| Vitamin A | 8% |
| Vitamin C | 2% |
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