This traditional Turducken is stuffed with Srhimp Etouffee. 14 lbs serves 14 to 16
Thawing Instructions:
Turducken must thaw thoroughly before cooking. For best results, remove from box and thaw in refrigerator for approximately 48-72 hours.
Quick Thaw Instructions:
Submerge Turducken in vacuum-sealed bag in cool water. Change water every hour for approximately 6-8 hours.
Cooking Instructions:
Remove from bag and bake at 325 breast side up on a rack in a roasting pan, covered for 4 hours, then uncovered for 1 hour or until internal temperature reaches 165.
Slicing Instructions:
Before slicing, allow an extra 20-30 minutes ‘resting time’ after removing the Turducken from the oven. This allows the juices to be absorbed into the meat so they don’t run out when you begin to carve. The end result will be easier slicing as well as juicier meat. We recommend using an electric knife, but a good carving knife works well also. First, slice off the wings and drumsticks. Cut the remainder into slices approximately 1/2" to 3/4" thick, slicing from wing to wing, then slice once down the middle.
Turducken Gravy
Ingredients:
Turducken drippings
1 large onion, chopped
1 medium bell pepper, chopped
1 quart of water
4 ounces cream of mushroom soup
1/2 tablespoon cornstarch, dissolved in 1/2 to 1 cup water
Directions:
Pour the turducken drippings into a heavy pot and bring to a boil to reduce drippings. Skim off excess fat and discard. Then add onions and bell peppers and saute until soft. Add water and soup and cook for approximately 30 minutes. Slowly stir in cornstarch mixture and bring back to a boil. Continue cooking until gravy is desired consistency.