Ingredients: Partially deboned whole turkey (all but wings and legs removed), boneless chicken, boneless duck, extra long grain rice (enriched with iron [ferric orthophosphate], niacin and thiamine [thiamine mononitrate and folic acid]), crawfish, water, cream of mushroom soup (water, mushrooms, wheat flour, soybean oil, salt, cream, modified food starch, whey solids, buttermilk solids, lactose, sodium caseinate, potassium phosphate, autolyzed yeast, natural flavors), fresh yellow onions, rotel tomatoes (tomatoes with juice, water, chopped green chili peppers, salt, calcium chloride [firming agent], citric acid, spice), fresh green bell peppers, fresh celery, margarine (liquid and partially hydrogenated soybean oil, water, salt, vegetable mono and diglycerides, whey citric acid, spice, calcium disodium EDTA, and sodium benzoate as preservatives, artificially flavored colored with beta carotene, vitamin A palmitate), fresh green onions, corn starch, minced garlic (garlic, water, phosphoric acid), salt, red pepper, black pepper, white pepper, paprika, Worcestershire sauce (distilled vinegar, water, corn syrup, salt, molasses, caramel color, spices, garlic, natural flavor, tamarind, dextrin, and sulfating agents), lemon juice, flavoring. ALLERGENS: CRAWFISH, SHRIMP, WHEAT, SOY
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!