Ingredients: Partially deboned whole turkey (all but wings and legs removed), boneless chicken, boneless duck, cornbread (enriched yellow corn meal [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], enriched bleached wheat flour [bleached flour, niacin, reduced iron, enzyme added for improved baking, thiamin mononitrate, riboflavin, folic acid] sugar, partially hydrogenated soybean and cottonseed oils, whey, dextrose, contains 2 percent or less of salt, cornstarch, sodium bicarbonate, egg white, sodium aluminum, sulfate, sodium caseinate, monocalcium phosphate, calcium phosphate, and nonfat milk) water, milk, fresh yellow onions, fresh green peppers, fresh celery, eggs, salt, ground red pepper, black pepper, white pepper, paprika, garlic, chicken base (chicken, salt, maltodextrin, food starch-modified, sugar, dried acid whey, partially hydrogenated soybean and cottonseed oil, hydrolyzed corn gluten, autolyzed yeast extract, onion powder, turmeric, disodium inosinate, disodium guanylate, natural flavorings, oleoresin paprika),
Allergens: wheat, milk, egg
Tur-Duc-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!