15 lb La Boucherie Dirty Rice TurPORKen
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This Louisiana delicacy is made with a de-boned Turkey, Pork & Chicken! Only the wing bones on the turkey remain for aesthetic purposes. The fat & skin from the chicken are removed to provide a healthier product without sacrificing any of the delicious flavors! The combination of the three meats, layers of homemade stuffing, & La Boucheries special blend of spices make this a mouth watering delight you will not want to miss!
No MSG! Product Wt 15 lb. Serves approx 15-20.
Dirty Rice: Ground pork, onions, celery, bell pepper and La Boucheries own homemade roux are slowly cooked and smothered for several hours. Our own special blend of seasoning is added to ensure a very flavorful stock. During this time natural long grain white rice is prepared. All the above is then mixed by hand, cooled to USDA guidelines and added to the poultry. A Cajun favorite!
Largest Selection of Authentic Handmade Turducken Products at the Guaranteed Lowest Delivered Price!
For Orders of 5 or More Turduckens Please Call 318-379-0539 for Additional Discounts
Allergen Information: Contains Wheat
Tur-Duc-Ken & Tur-Por-Ken Cooking Directions:
Keep product frozen until ready to use.
Thawing Instructions: Remove from box, place in a pan & thaw in the refrigerator approximately 3 1/2 days prior to cooking. Quick Thaw Method: Leave wrapper on bird and place in cold water for 6-8 hours.
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 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. 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!