13 lb Louisiana Crawfish Co Cajun Cornbread Turducken

Partially deboned turkey stuffed with boneless chicken, duck, and mouth-watering traditional Cornbread. Serves 10-15

• Thawing Instructions: Turducken must thaw completely before cooking.  For best results, remove from box, leave in vacuum-sealed bag and thaw in refrigeration for approximately 3 1/2 days prior to cooking.
• Cooking Instructions: Preheat oven to 350°F. Remove from bag and place completely thawed bird, breast side up (string side down) in a non-stick, greased roasting pan. The legs and wings cook faster so place foil over these areas. Loosely cover the entire bird with a tent of aluminum foil. The foil should not be tucked in. When baking gently move the bird around to prevent sticking and baste with butter to achieve a golden brown color. Bake covered for approximately 2 hours. Remove foil and continue baking uncovered approximately 2 hours longer. Internal temperature of entire bird much reach a minimum of 165°F.  Remove from oven and let rest 45 minutes to 1 hour. The inside will remain hot. Gently and carefully transfer to a serving platter. Remove string and wings to facilitate carving. Cut in half vertically from the neck to the leg area and carve the individual slices horizontally. Enjoy!
• Ingredients: TURKEY (PARTIALLY DE-BONED, WING & LEG BONES REMAIN, UP TO 6% RETAINED WATER) CREAM STYLE CORN (CORN, WATER, SUGAR, MODIFIED CORNSTARCH, SALT). MILK (MILK, VITAMIN D3), DUCK MEAT (BONELESS, SKINLESS). CHICEKN MEAT (BONELESS, SKINLESS UP TO 8% RETAINED WATER), ENRICHED DEGERMED YELLOW CORNMEAL (CORNMEANL, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), GOLDEN VELVET CHEESE (CULTURED PASTERURIZED XANTHANGUM, LACTIC ACID, ANNATOE XRACT AND APO-CAROTENAL (COLORS), ENZYMES), EGGS (GRADE AA LARGE), YELLOW ONIONS, CORN OIL, JALAPENO PEPPERS (JALAPENO PEPPERS, VINEGAR, IODIZED SALT), SALT (SALT, SODIUM SILICOALUMINATE), BAKING SODA (SODIUM BICARBONATE), RED PEPPER, BLACK PEPPER.
  ALLERGEN INFORMATION: CONTAINS: MILK, EGGS, SOY, WHEAT