2-Pack Premium 10 lb Turduckens — Creole Pork & Cornbread

Thawing & Cooking

To defrost, thaw in refrigerator for 48–72 hours or for rapid thaw place in a clean trash can liner and submerge in cool water for 6–9 hours. Remove from bag. Bake at 325°F breast side up on a rack in a roasting pan, covered for 3 hours 30 minutes, then uncovered for 30 minutes, or until internal temperature reaches 165°F. Turducken may be basted during the last hour of cooking if desired.

Ingredients & Slicing

Turducken with Creole Pork & Cornbread ingredients: Turkey, chicken, sausage (pork, salt, green onions, water, paprika, spices, garlic), chicken, duck, cornbread (enriched white and yellow cornmeal [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], partially hydrogenated soybean oil, sugar, buttermilk solids, salt, sodium monocalcium phosphate, mono and diglycerides, egg whites, natural flavor), pork, water, milk, onions, salt, green peppers, celery, liquid egg, chicken base (chicken, salt, maltodextrin, food starch-modified, chicken fat, sugar, hydrolyzed corn protein, onion powder, yeast extract, turmeric, chicken broth powder, disodium inosinate, disodium guanylate, natural flavors, oleoresin paprika), paprika, parsley, garlic, spices. ALLERGENS: MILK, EGG, WHEAT, SOY

• Allow an extra 20–30 minutes resting time after removing from oven before slicing ½”–¾” thick.