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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 15-20. Crawfish Jambalaya: Onions, celery, bell pepper, and seasonings are sauteed in butter until clear. A very flavorful red sauce is then added to this mixture and cooked until all the flavors have melted together. This mixture is added to cooked, natural long grain white rice and mixed by hand. Allergens: Crustacea, Milk Products, Soybean, Wheat 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 888-522-7292 for Additional Discounts Allergen Information: Contains Crustacea, Milk Products, Soybean, 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!
Receive 5% off your first order of Live Crawfish!
Earn One Point per pound of Live Crawfish Ordered.
Points can be redeemed as follows: