10 lb La Boucherie Fresh Country Sausage Turducken
What is a Tur-duck-en? Never has a culinary item caused such a commotion! Imagine taking a de-boned Turkey, Duck & Chicken and combining them to make one entrée! This delicious delicacy is health conscious as the fat & skin from the chicken & duck are removed. The three meats are separated by layers of homemade fresh country sausage stuffing & seasoned with La Boucheries special blend of spices.
Fresh Country Sausage: Ground Pork, Water, Kosher Salt, Garlic, Worcestershire Sauce, Garlic Powder, Onion Powder, Red Pepper, Black Pepper, and Paprika.
Ingredients: Turkey, pork sausage (ground pork, water, kosher salt, garlic. worcestershire sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, onion powder, sugar, spices, anchovies, tamarind, natural flavor), garlic powder, onion powder, red pepper, black pepper, paprika), duck meat, chicken meat, salt (sodium silicoaluminate), black pepper, red pepper.
**GLUTEN FREE**
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Thawing and Cooking Instructions: Keep Frozen until ready to use.
Place turducken 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 please 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. Preheat oven to 350 degress Fahrenheit. Bake approximately 3 1/2 hours or until the skin is golden brown in color, basting with butter occasionally. Internal temperatur must reach 165 degrees fahrenheit. Remove from oven and discard the foil. Allow 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 this creation 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 and carve the individual slices horizontally. 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!
Customer Reviews
Very Tasty!
Like someone else mentioned it took longer than 3.5 hours to cook over 4 for us. My only disappointment it the "sausage stuffing". I had thought that meant traditional stuffing. To me, it should just say stuffed with sausage. So we went without "stuffing" on Thanksgiving. Not the end of the world, but had I known it wasn't actually stuffing, I would've made some. So, just an FYI.
First time was a charm
Excellent. The family loved it - very moist and flavorful. It wasn't quite done after 3.5 hours - had to bake at 375 for an extra 0.5 hour. Will definitely order this again.
Not too spicy, not too hot. Just right!
I have been ordering Turduckens from here for several years now. I ordered this one for the first time in 2015 and was like wow. Most Turduckens are too spicy and hot. Not this one. It's very mild and is excellent. We enjoyed it so much we decided this would be our go to Thanksgiving meal since. Just make sure you thaw in the refrigerator for a couple of days.
