Cooking Instructions

Cooking your Echelon Foods - Turducken

(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)

2. Slow Cooker - 'Crock Pot'

3. Barbeque - Outdoor Grill

4. High Temperature Cooking - Conventional Oven

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.

 


Cooking your Bacon-Wrapped Turducken Roast

Bacon Wrapped Turducken Premium Roast - 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.

STEP 2: Cook (choose preferred method below)

STEP 3: Serve and Enjoy!




Bacon Wrapped Turducken Premium Roast - 3.3 lb

COOKING INSTRUCTIONS FOR CONVENTIONAL OVEN:

From Frozen: Remove plastic packaging but do not remove inside netting.  Place roast on a rack in a shallow roasting pan.  Cook uncovered at 325℉ for 3¼ to 4 hours or until internal temperature reaches 165℉.  Let rest for 10 minutes before removing netting and carving.

From Thawed: Thaw in refrigerator for 1 to 2 days.  Remove plastic packaging but do not remove inside netting.  Place roast on a rack in a shallow roasting pan.  Cook uncovered at 325℉ for 1¾ to 2 hours or until internal temperature reaches 165℉.  Let rest for 10 minutes before removing netting and carving.

Note:  Cook times are approximate as oven temperatures may vary.

Cook until internal temperature exceeds 165℉.  Use a meat thermometer for best results.


 


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.

Great with hoisin, sweet thai chili or plum sauce.