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.

 


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.

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