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TURDUCKEN
"A New Orlean's Tradition"

Thawing Instructions: If frozen, place in refrigerator 5 to 6 days before cooking or 16 to 18 hours at room temperature, out of the box.

Cooking Instructions: Bake Turducken at 375 degrees thread up for 4 hours covered and 1 hour uncovered to brown.

Gravy Ingredients:
Drippings from Turducken after 4 hours of baking
½ - medium bell pepper (chopped)
2 medium onions (chopped)
1 ½ - quarts of water
1 can of cream of mushroom
2 tbsp cornstarch (dissolved in 8oz of water)

Gravy Instructions: Bring drippings to a boil in a heavy pot. Let the drippings boil down until the drippings stick to the bottom of the pot. Pour out excess grease. Then add onions and bell peppers. Sauté for about 15 minutes. Add water and cream of mushroom soup. Cook for about 20 minutes, then slowly stir in cornstarch liquid, bring back to boil.

Carving Tip:
 Stab a fork about 1 inch into the legs and twist to remove the tendons. Pull off the thread and slice down the middle where the thread was from the wings to the legs. Cut slices from the outside toward the middle of the bird to desired thickness