Order Your Crawfish Today!

14 lb. Turducken With Crawfish Etouffee plus FREE Crawfish Etouffee for Stuffing

14 lb. Turducken With Crawfish Etouffee plus FREE Crawfish Etouffee for Stuffing

Must ship using express shipping methods

$79.99

Availability: In stock

TurDuckEn consists of a deboned Turkey, Duck and Chicken. The chicken is stuffed into the duck, which is stuffed into the turkey. In between each layer is crawfish etouffee dressing. 14 to 15 lbs. of great food serves about 20 Cajuns or 37- 40 (6 oz) servings. Turducken is perfect for Thanksgiving meals or just to serve family and friends. Plus we are giving you extra Crawfish Etouffee. You can use it as a side dish, or use it to make more stuffing!


 


Thawing Instructions:
Turducken must thaw thoroughly before cooking. For best results, remove from box and thaw in refrigerator for approximately 48-72 hours.


Quick Thaw Instructions:
Submerge Turducken in vacuum-sealed bag in cool water. Change water every hour for approximately 6-8 hours.


Cooking Instructions:
Remove from bag and bake at 325 breast side up on a rack in a roasting pan, covered for 4 hours, then uncovered for 1 hour or until internal temperature reaches 165.


Slicing Instructions:
Before slicing, allow an extra 20-30 minutes ‘resting time’ after removing the Turducken from the oven. This allows the juices to be absorbed into the meat so they don’t run out when you begin to carve. The end result will be easier slicing as well as juicier meat. We recommend using an electric knife, but a good carving knife works well also. First, slice off the wings and drumsticks. Cut the remainder into slices approximately 1/2" to 3/4" thick, slicing from wing to wing, then slice once down the middle.


Turducken Gravy:
Make your own or order our giblet gravy.
Ingredients:
Turducken drippings; 1 large onion, chopped; 1 medium bell pepper, chopped; 1 quart of water; 4 ounces cream of mushroom soup; 1/2 tablespoon cornstarch, dissolved in 1/2 to 1 cup water


Directions:
Pour the turducken drippings into a heavy pot and bring to a boil to reduce drippings. Skim off excess fat and discard. Then add onions and bell peppers and saute until soft. Add water and soup and cook for approximately 30 minutes. Slowly stir in cornstarch mixture and bring back to a boil. Continue cooking until gravy is desired consistency.

Recurring Profile
Reviews

You may also be interested in the following product(s)

Product Tags

Use spaces to separate tags. Use single quotes (') for phrases.