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15 lb La Boucherie Jalapeno Cornbread TurPORKen


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 Boucherie's special blend of spices make this a mouth watering delight you will not want to miss!


Jalapeno Cornbread: By adding pickled jalapenos to conbread they have take your traditional cornbread to a whole new level! Jalapenos add a little extra zest without generating too much heat. The vinegar is the secret! Made with lots of fresh eggs, cheese, onions, corn oil, milk, cornmeal, and creamed corn.

  • Product Wt 15 lb. Serves approx 15-20.
  • Ingredients: 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
  • Allergens: Milk, Milk Products, Eggs
  • 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.
  • Cooking Instructions:
    • 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!