15 lb La Boucherie TurPORKen

The Turporken: A Louisiana Delicacy

The Turporken is a unique Louisiana delicacy created by La Boucherie as a variation of the traditional Turducken, specifically for those who prefer pork over duck. Serves approx 14-18

Key Components & Preparation

• Three Meats: This dish combines Turkey, Pork, and Chicken.

• The Turkey: A succulent young turkey is de-boned, with only the wing bones remaining for presentation. It is then seasoned with La Boucherie's special blend of spices.

• The Pork: Layers of pork loin are basted with honey butter.

• The Chicken: Boneless chicken is seasoned. The fat and skin are removed from the chicken to create a healthier product without losing flavor.

• The Stuffing: The meats are layered with your choice of La Boucherie's homemade stuffing.

Cooking and Serving

The Turporken is designed to be easy to bake and serve. It is recommended that you slice through it like a cake to get a perfect cross-section of the three meats and the stuffing in every piece.

Thawing Instructions: Remove from box and place on a pan in vacuum sealed bag in refrigerator for at least 3½ days prior to cooking.

Cooking Instructions: 

• Preheat oven to 350 degrees Fahrenheit.
• Remove plastic 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 TurDucKen around to prevent sticking and baste with butter to achieve a golden brown color. Bake covered with foil approximately 2 hours.
• Remove foil tent and continue baking uncovered approximately 2 hours longer. Internal temperature of entire bird must reach a minimum of 165 degrees Fahrenheit.
• Remove from oven and let rest 45 minutes to 1 hour. The inside will remain hot.
• While supporting the back of the bird, 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:

Dirty Rice: Turkey (contains up to 6% retained water, Partially de-boned, only wing bones remain), water, extra-long grain enriched rice (iron (ferric orthophosphate), niacin, thiamine (thiamine mononitrate) folic acid), pork, turkey and/or chicken gizzards, roux (all-purpose flour bleached (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), corn oil, beer (water barley malt, corn grits, calcium sulfate, hops, phosphoric acid, whirl floc, yeastem), yellow onions, celery, green bell pepper, green onion, chopped garlic (garlic and water), salt (salt, sodium silicoaluminate), black pepper, red pepper. Allergens: Wheat

Jalapeno Cornbread: Turkey breast, cream corn, 2% reduced fat milk, pork, chicken breast and thigh meta, yellow cornmeal, cheese, onions, pure corn oil, jalapeno peppers, salt, baking soda, cayenne pepper, black pepper. Allergens: Milk, Milk Products, Eggs **GLUTEN FREE** May be produced in a facility with products that contain gluten.