Handmade by La Boucherie in Houston, a deboned turkey, with only the wing bones left intact, is stuffed with boneless, skinless chicken and duck meat and layered with your choice of one of five stuffing flavors. The stuffing is made from scratch from family recipes using only fresh ingredients without preservatives and hand-mixed to protect the texture. 15 pound Tur-Duc-Kens are vacuum sealed and flash frozen.

• USDA Inspected
• Vacuum sealed for freshness
• Product Wt. 15 lbs.
• Serves approximately 14-18 people
• Thaw, bake and enjoy!

Slowly defrost in the refrigerator for 3 days before roasting.

Crawfish Jambalaya: Onions, celery, bell pepper, and seasonings are sautéed in butter until clear. A very flavorful red sauce is then added to this mixture and cooked until all the flavors have melted together. This mixture is added to cooked, natural long grain white rice and mixed by hand.

Ingredients: turkey, water, rice, crawfish tail meat and fat, duck breast meat, chicken meat, butter, salt, non fat dry milk solids, soy lecithin, sodium benzoate, yellow onion, celery, green bell pepper, all purpose enriched flour bleached, green onion, garlic, salt, black pepper, red pepper, paprika.  

ALLERGENS: SHELLFISH, MILK, SOYBEAN, WHEAT

TurDucKen Cooking Directions:
Keep product frozen until ready to use.

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!