Turducken with Seafood Jambalaya 10 lbs
Have A Question For This Product?
Q: Will this turducken be back in stock in time for me to order for Thanksgiving? Will this turducken be back in stock in time for me to order for Thanksgiving?
A: I do apologize unfortunately we will not be restocking the 10lb turduckens this year. Hopefully this will change in the upcoming holiday seasons.
Q: Is the jambalaya stuffing made with rice filling? What other Tuckduckin that has no pork in the stuffing. Is the jambalaya stuffing made with rice filling? What other Tuckduckin that has no pork in the stuffing.
A: Yes, the stuffing is made up of rice and seafood. The seafood jambalaya and chicken sausage stuffing are the only pork-free options.
ALLERGEN INFORMATION: Contains wheat, milk, soy, shrimp, and crawfish.
Thawing Instructions: Turducken should thaw thoroughly before cooking. For best results, remove from box and thaw in refrigerator for 48-72 hours.
Unit Size : 10 lbs. turducken
Cooking Instructions: Remove from bag. Bake at 325F 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 165F.
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.
How do you keep turducken moist?
Add a cup of vegetable or chicken stock to the bottom of the baking tray. (This will keep your turducken moist and succulent as well as assist with basting juices and extending the gravy) Place your turducken in the oven covered loosely with foil to stop the skin from burning and drying out.
|Cross Tier Id||Turducken|