15 lb Turducken stuffed with Boudin
Have A Question For This Product?
Q: Is the sausage in the boudin mix pork? Is the sausage in the boudin mix pork?
A: Yes, the boudin stuffing is pork.
Q: Does the turducken put out sufficient juices to make gravy with? Does the turducken put out sufficient juices to make gravy with?
A: Yes, so long as you follow proper preparation and cooking instructions the product does naturally produce enough drippings to make gravy.
Q: Does this turducken contain bell peppers? Is so can it be ordered without for someone allergic? Does this turducken contain bell peppers? Is so can it be ordered without for someone allergic?
A: Yes, this product has bell peppers in the ingredients. We do not make our Turduckens without peppers.
Q: What is the best way to defrost? What is the best way to defrost?
A: Proper thawing for this product would be to move the Turducken from your freezer to your refrigerator three days prior to anticipated cook time.
Q: What is in boudin stuffing . What is in boudin stuffing .
A: Boudin stuffing is a ground sausage with rice, peppers and cajun seasonings.
Premium Boudin Turducken 15 lb
Do you like Turducken? Do you like Boudin? This blend of 2 of the best Cajun creations takes your holiday dinner to the next level.
As featured on the Food Network and voted the Best turducken by the Wall Street Journal.
This premium Turducken is a semi-boneless turkey stuffed with a deboned chicken and deboned duck breast and then we add delicious boudin between each bird.
- Hand crafted
- Our secret recipe that won Best Turducken by Wall Street Journal
- 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)
Our customers spoke, and we have listened. Our New Premium 15 pound Turducken is still seasoned with our secret recipe, but is now made with Fresh ingredients, whole duck breasts, and superior packaging.
Never worry about how to cook a turkducken. We do all the work for you. Our Boudin stuffed Turducken is succulent and tender. This bird makes a great holiday turkey that can be served either hot or cold. The best Grade A hens are expertly selected for the stuffing process. We know you will be reaching for your dinner plate within minutes! Serving and carving instructions included. This turducken is packed with dry ice in a reusable Styrofoam container for full protection during shipping. Complete your meal with selections from our Gourmet Desserts and Side Dishes for a stress free meal sure to impress!
Is shipped frozen, please order in advance. Weighs approximately 15 lbs and will feed 20 to 25 people. Please keep in mind, Turkens and Turkduckens take 2 to 4 days to defrost. Be sure to give yourself enough time to defrost so the turducken can be ready to cook on your desired date.
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.
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.
|Pack Size||15 lbs|