How do I cook my Turducken?
four to five days to defrost under refrigeration. If you forget to put
your Turducken in the refrigerator, the 8-10 pound small turducken will
defrost in 6 hours and the 14-16 pound large turducken will defrost in 9
hours in the sink in cold tap water. Place vacuum packaged turducken in
a plastic bag to float in cold water. Water temperature should remain
below 70 degrees. Once defrosted keep turducken in refrigeration until
cooking. Always follow the safe handling instructions on product label.
simple to cook. Just follow the instructions on the package. Defrost
first. Remove plastic wrap. The 14-16 pound cooks at 375 degrees F for 4
hours covered and 1 hour uncovered, breast down (stitching up) or until
the internal temperature exceeds 165 degrees F. Cooking time could
vary. The 8-10 pound cooks at 375 degrees F for 3 hours covered and 1
hour uncovered, breast down or until the internal temperature exceeds
165 degrees F. Cooking time could vary.
should be allowed to rest for 30 minutes before moving from the cooking
container. Move the turducken using two or more utensils to support the
wings, leg, and body. Remove the stitching by pulling on one end of the
twine while holding the Turducken. Slice the Turducken in half using
the stitching line as a guide. Make cuts, perpendicular to the stitching
line 1/2 to 3/4 inch thick cutting 1/2 of the Turducken at a time.
Slice an entire half of the Turducken before removing a slice. Serve
with a little sauce on each slice and enjoy.
Making the Gravy: The
Turducken is removed from the pan. Place the pan on the stove top and simmer to reduce the
drippings to a paste separating the oil. Be careful not to burn the
bottom of the pan. Poor off oil. Add one quart warm stock to pan and heat on the stove top. Use either chicken, turkey, or pork stock. Simmer on
low for 10 minutes to dissolve the paste created by the reduction. Combine
two ounces cornstarch with warm water to make a liquid paste. Slowly add
paste to pan stirring continuously. Soft boil for 3-5 minutes. Add
additional cornstarch water mixture as needed to thicken gravy.
If stock is not available use one quart hot water. Add 10 ounces of mushroom soup to thicken.
Add corn starch mixture as need for additional thickening.
This is great Cajun Food served over a slice of Turducken or over mashed potatoes, pasta, or steamed rice.
Try this gravy method with drippings from anything you cook: poor off the oil, chop and slowly sauté 3/4 yellow onion, 1/4 bell pepper, 1 pod garlic (if garlic powder is not used in seasoning) and then proceed.
Use the particular stock associated with the meat or poultry cooked.
Chicken stock is mostly neutral and can be used with many meat and
You can cook your Turducken the day prior to serving, Refrigerate after
cooking. The day you would like to serve the Turducken, remove
congealed grease, remove Turducken, Heat and make gravy, slice
Turduckens while cold and place back into the pan with the gravy. Cover
and heat in the oven for 1.5 hours at 250 degrees.