How to Cook Turducken
It’s one of those dishes that have built an almost mythological status over the past few years. Much like bacon, the turducken has developed something of a cult following, with those that love this tasty, three-bird dish treating it with awe.
While it ranks as somewhat of the standard to which all other poultry dishes are compared, it is surprising how few people have actually tasted this amazing meal.
It’s time to change all that, however. While it can be difficult to come by turduckens at most local grocers, Cajun Crawfish makes it easy to order a quality turducken online and ship it right to your home.
What Exactly IS a Turducken?
An excellent question! Turduckens are a combination of a deboned chicken, stuffed inside a deboned duck, and then stuffed inside a deboned turkey. Each layer is is surrounded by a delicious cornbread or seafood dressing that will have your mouth watering and your tastebuds high-fiving each other.
Preparing your Turducken
Well, shipping is easy! But what about making the bird(s)? Fortunately, our turduckens come pre-constructed, so you do not have to do any of the stuffing yourself. To cook the turducken, simply follow these instructions
- Thawing the Turducken – To thaw your turducken, remove it from the box and thaw inside your refrigerator for 48 – 72 hours. It is important that the turducken is completely thawed before cooking.
- Preheat the Oven – Set the oven to 325 degrees farenheight and let it completely heat up before placing the bird(s) inside.
- Cooking the Turducken – Remove the turducken from the bag and place it in a roasting pan. Cover the turducken with aluminum foil and bake for 4 hours. Uncover the bird(s) and bake for an additional hour, or until the turducken’s internal temperature reaches 165 degrees.
- Let the Turducken Sit – Before slicing, it is important to let it sit for 20 – 30 minutes. This allows all those delicious juices to be absorbed into the meats, and not allow them to run out while carving. The end result will be both juicier meat and an easier carving experience.
- Carve the Turducken – We recommend an electric knife, but a good carving knife works just as well. Cut off the wings and the drumsticks, and then slice the rest of the turducken into slices between ½” and ¾” thick, then slice once down the middle.
And that’s it! It’s time to sit down with the family and enjoy one of the best meals you will ever experience. If you would like to add additional goodness to your meal, here is a great recipe for Turducken Gravy to pour over your turducken and all the fixins!
- Turducken drippings
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 1 quart water
- 4 oz, Cream of Mushroom soup
- ½ Tb cornstarch
Dissolve the ½ Tb cornstarch in 1 cup of water. Pour the turducken drippings into a heavy pot and bring to a boil. Skim excess fat and discard. Add onions, bell peppers and sauté the mixture until soft. Add water and cream of mushroom soup and cook for 30 minutes. Slowly stir in cornstarch mixture and bring to boil. Continue cooking until gravy is the desired consistency.