TIPS FOR DEFROSTING, COOKING,
MAKING THE GRAVY
Allow four to five days to defrost in 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.
It's 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.
Turduckens 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 form the pan. Place pan on stove top and reduce drippings to a paste separating the oil, being careful not to burn the bottom of the pan. Poor off oil. Add one quart warm stock to pan and place on stove top. Use either chicken, turkey, or pork stock. Simmer on low for 10 minutes dissolving paste created by the reduction. Combine two ounce 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 mash potatoes, pasta, or steamed rice.
Try this gravy method with drippings from anything you cook. Pour 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 poultry items.
I like to cook the Turduckens 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.
Also try our Boudin!