15 lb La Boucherie Traditional Cornbread Turducken
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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 stuffing & seasoned with La Boucheries’ special blend of spices.
No MSG! Product Wt. 15- 16 lbs. Serves approx 16.
Largest Selection of Authentic Handmade Turducken Products at the Guaranteed Lowest Delivered Price!
Total Average Delivered Cost on 10-15 lb Turduckens
Ground Delivery $64-$80
2-3 Day Express $69-$105
FedEx Overnight $73-$122
For Orders of 5 or More Turduckens Please Call 318-379-0539 for Additional Discounts
Allergen Information: Contains Milk, Milk Products, Eggs
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!
We ordered this and followed the instructions. But cooked it on the treager smoker for four hours, out side temp was only 10 deg. I recommend this to all....
This year was my very first turducken EVER. There are tons of places to order them from BUT either they did NOT have a traditional cornbread stuffing option OR if they did it was either way more expensive for a smaller bird OR they couldn&#39;t ship in time for Thanksgiving (partially my own fault for waiting til 10 days prior. But no matter, I got my turducken in plenty of time. I can&#39;t believe I waited this long to get one....prep was super simple, just place thawed turducken in a roasting pan and pop it in the oven. No messing about with cleaning out the turkey cavity and stuffing it myself. It made Thanksgiving dinner a snap. Of course the most important part is how yummy it was. So good in fact, we will be ordering another for our next big dinner and will serve turducken only for all future Thanksgivings to come. Thank you for our new thanksgiving staple.