Cooking Instructions

Cooking your Echelon Foods Turduckens

Full Turducken (11 lbs):

(Please calculate approx. 0.6 - 0.9 lbs (0.3 - 0.4 kg) per person.)

For printer-friendly instructions, please click here.

To defrost, you can simply thaw your Turducken in the refrigerator for 5 days or for rapid thawing place in sink or bucket with running cool water for 24 - 36 hours.

1. Low Temperature Cooking - Conventional Oven (Most Popular Method)

• Heat oven to 220°F. Place the bird on a rack and put it in an oven pan and set it in the centre of the oven and bake until internal temperature exceeds 165°F. Cooking time: Internal temperature is the best indicator. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Please allow approx. 60 - 75 mins per kilogram. e.g. an 11lb (5 kg) Turducken may take up to 7 hrs. Note: there’s no need to baste or cover with foil, although many of our customers do prefer to have their turducken covered in foil for the first 2 - 4 hours of cooking. If bird is not elevated on a rack, accumulated drippings may have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil.

2. Slow Cooker - 'Crock Pot'

• Set slow cooker to 'high'. Place your turducken inside and close the lid. After 1.5 -2hrs change setting to 'low' and cook until internal temperature exceeds 165°F. Cooking time: Internal temperature is the best indicator. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Please allow approx. 60 - 75 mins per kilogram. e.g. an 11lb (5 kg) Turducken may take up to 7 hrs.

3. Barbeque - Outdoor Grill

• Ensure propane tank is full. Light grill. For best results keep one burner switched to OFF. (Ex, one a two burner BBQ keep one side off; on a three burner BBQ keep the middle burner off.) Bring temperature inside grill up to a constant 220°F. Place foil wrapped turducken directly above the burner that has been switched off so it is not over direct flame. Close lid and cook until internal temperature exceeds 165°F. Cooking time: Internal temperature is the best indicator. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Please allow approx. 60 - 75 mins per kilogram. e.g. an 11lb (5 kg) Turducken may take up to 7 hrs. Note: Many BBQs are difficult to ensure a constant temperature. Check frequently for high flames and flare ups. Check internal temperature often.

4. High Temperature Cooking - Conventional Oven

• Heat oven to 350°F. Place the bird on a rack and put it in an oven pan, or if you don't have a rack - cut up a couple of carrots, onions and celery, put in an oven pan, place your Turducken on top of the veggies, add some white wine and water in and set it in the centre of the oven and bake until internal temperature exceeds 165°F. Cooking time: Internal temperature is the best indicator. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Please allow approx. 30 - 45 mins per kilogram. e.g. an 11lb (5 kg) Turducken would take up to 4 hrs. Note: Using a high temperature we recommend basting the Turducken during its roasting time every ½ hour to keep it nice and moist. Use its own drippings mixed with water and white wine.

IMPORTANT NOTES: Your Turducken is fragile when hot. This bird has no bone structure to hold it shape. Be sure to keep it on or in it’s cooking container. Remove the Turducken carefully from the oven/grill/slow cooker cover immediately in foil and allow it to rest for at least 30 min before moving or serving. Meanwhile, you may want to make some gravy with some of the drippings. With strong spatulas inserted underneath (remember there are no bones to support the bird’s structure), carefully transfer the Turducken to a serving platter or cutting board. Remove the stitching by pulling on one end of the twine while holding the Turducken and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains all three meats. Please refer to carving diagram on the label.

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Bacon Wrapped Turducken Roast Large - 6.6 lb

(Serves 12 based on approx. 0.55 lbs = 9 oz per person)

For printer-friendly instructions, please click here.

STEP 1: Ensure roast is fully defrosted.

• To defrost, you can simply thaw your Bacon-wrapped Turducken Roast in the refrigerator for 2-3 days or for rapid thawing place in sink or bucket with cool water for 24 hours.

STEP 2: Cook (choose preferred method below)

• Low to High Temperature Cooking - Conventional Oven (approx. 4 hours) Pre-heat oven to 220°F. Place the bacon-wrapped turducken roast on a rack and put it in a roasting pan and set it in the center of the oven. Bake for 3 hours at 220°F and then increase heat to 350°F for the final 45 minutes to 1 hour (until internal temperature exceeds 165°F). Baste the roast and then broil on high for 2 to 4 minutes or until golden brown. Remove from oven and baste one final time. Tent with foil and let it rest for 30 minutes before serving. Cooking time: Internal temperature is the best indicator of doneness. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your bacon-wrapped turducken roast to cook. Please allow approx. 30 to 40 minutes per lb e.g. an 7 lb Turducken Roast may take up to 4.5 hrs with this method. Note: If the roast is not elevated on a rack, accumulated drippings may have to be removed from the pan every hour so that the lower portion does not deep fry in the hot oil.
• Low Temperature Cooking - Conventional Oven (approx. 5 ½ hours) Pre-heat oven to 220°F. Place the bacon-wrapped turducken roast on a rack and put it in a roasting pan and set it in the center of the oven. Bake for 5 to 5 ½ hours at 220°F (until internal temperature exceeds 165°F). Baste the roast and then broil on high for 2 to 4 minutes or until golden brown. Remove from oven and baste one final time. Tent with foil and let it rest for 30 minutes before serving. Cooking time: Internal temperature is the best indicator. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your bacon-wrapped turducken roast to cook. With this method please allow approx. 45 to 50 minutes per lb e.g. an 7 lb Turducken Roast may take up to 6 hrs. Note: If the roast is not elevated on a rack, accumulated drippings may have to be removed from the pan every hour so that the lower portion does not deep fry in the hot oil.
• BBQ - Outdoor Grill Ensure propane tank is full. Light grill. For best results keep one burner switched to OFF. (Eg. on a two burner BBQ keep one side off; on a three burner BBQ keep the middle burner off.) Bring temperature inside grill up to a constant 220°F. Wrap roast in foil. Place foil wrapped turducken roast directly above the burner that has been switched off so it is not over direct flame. Close lid and cook until internal temperature exceeds 165°F. After approximately 5 hours remove foil, place roast on the rack with bacon facing up and cook for final 20 to 30 minutes or until golden brown. Total cooking time is approximately 5½ hours but this can vary based on the BBQ. Internal temperature is the best indicator of doneness. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken roast to cook. Please allow approx. 45 to 50 minutes per lb e.g. an 7 lb Turducken Roast may take up to 6 hrs. Note: With some BBQs it is difficult to ensure a consistent temperature. Check frequently for high flames and flare-ups. Check internal temperature often.
• Sous Vide (approx. 6 to 6.5 hours). Cook from thawed. Sous vide in bag then remove bag and bake to crisp up the outside and bacon.
  Sous vide at 165 degrees for about 5.5 hours (it will take longer if not fully defrosted). Internal temperature needs to get to 165 degrees. After removing from the bag you may need to use a paper towel to pat off the grey discharge that comes when sous vide cooking.
  Then bake in the oven (in a cooking pan on an elevated rack) at 400 degrees for 25 to 30 minutes to brown it up.

• Your bacon-wrapped turducken roast is fragile when hot. This bird has no bone structure to hold it shape. Be sure to keep it on or in it’s cooking container. Remove the turducken roast carefully from the oven/grill/slow cooker, cover immediately in foil and allow it to rest for at least 30 min before moving or serving. Meanwhile, you may want to make some gravy with some of the drippings. With strong spatulas inserted underneath (remember there are no bones to support the roast), carefully transfer the turducken roast to a serving platter or cutting board. Remove the netting and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains all three meats.

Duck Leg Confit:

Defrost in refrigerator overnight.  Remove from bag before cooking.

Conventional Oven:  Pre-heat oven to 375°F.  Place legs on pan and bake 18-22 minutes.  Finish under broiler for additional browning.

Convection Oven:  Pre-heat oven to 350°F.  Place legs on pan and bake 12-15 minutes.  Finish under broiler for additional browning.

Microwave:  On high-heat, covered for 3 minutes and broil, uncovered for 3 minutes.

Serve on pasta, salad or as your main entree.

Roasted Duck Leg:

Defrost in refrigerator overnight.  Remove portions from bag before cooking.

Conventional Oven:  Pre-heat oven to 375°F.  Place duck legs on a lined or non-stick baking sheet.  Bake for 20 minutes.

Convection Oven:  Pre-heat oven to 350°F.  Place duck legs on a lined or non-stick baking sheet.  Bake for 12 minutes.

Cooking Instruction: The Ultimate Fish Taco Kit

FISH COOKING INSTRUCTIONS: COOK FROM FROZEN

1. Pre-Heat oven on Bake to 450° F
2. Place the frozen battered taco cut fish portions on a non-oiled baking sheet
3. Bake for 13 to 14 minutes until golden brown, turning the fish over after 7 minutes
4. Remove from oven and let cool slightly before preparing taco.

TACO PREPARATION INSTRUCTIONS:

          Add lime and cabbage.  Grated cheese optional.

5. Thaw sauces in fridge for 1 hour or in cold water for approximately 10 minutes.
6. Cut 1 cup of crisp cabbage into thin slices (about 0.5 oz per taco).
7. Warm the tortillas by microwaving for approximately 30 seconds on high, or by heating in a frying pan over medium-high heat, until warm.
8. Spread some Chipotle mayo sauce down the middle of the warmed tortilla shell.
9. Add thin cabbage slices on top of the chipotle sauce (about 1/5th cup per taco)
10. Place the cooked fish on the bed of cabbage
11. Spread the Salsa onto the fish (about 0.5 oz total) plus another row of Chipotle mayo
12. Squeeze a slice of lime over the sauces.
13. Optional: Sprinkle on granted cheese if desired.
14. Optional: Slice remaining lime into wedges and serve with the tacos - add to taste
15. Fold and enjoy!