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Tur-Duc-Ken & Tur-Por-Ken Cooking Directions:
Keep product frozen until ready to use.
Remove from box, place in a pan and thaw in the refrigerator approximately 3 1/2 days prior to cooking. 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 the 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. The internal temperature should reach 165 degrees F. 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!
Slice through it like a cake.
So easy to bake and serve.
Feeds approximately 14 to 18.
Wt. 15- 16 lbs.
Vacuum packed for freshness.
USDA inspected
Thaw, bake and serve. Enjoy!
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