TURDUCKEN BREAST INSTRUCTIONS
Turducken Breast must thaw completely before cooking. For best results, remove from box and thaw in refrigerator for approximately 36-48 hours.
Quick Thaw Instructions:
Submerge Turducken Breast in vacuum-sealed bag in cool water. Change water every hour for approximately 3-4 hours.
Preheat oven to 325F. Remove from bag. Bake on a rack in a roasting pan, covered for 3 hours, or until internal temperature reaches 165F.
Before slicing, allow an extra 20 minutes ‘resting time’ after removing the Turducken Breast from the oven. This allows the juices to be absorbed into the meat so they don’t run out when you begin to carve. The end result will be easier slicing as well as juicier meat. We recommend using an electric knife, but a good carving knife works well also. Remove the netting and slice.
Turducken Gravy - Make your own or order our giblet gravy .
1 large onion, chopped
1 medium bell pepper, chopped
1 quart of water
4 ounces cream of mushroom soup
1/2 tablespoon cornstarch, dissolved in 1/2 to 1 cup water
Pour the turducken drippings into a heavy pot and bring to a boil to reduce drippings. Skim off excess fat and discard. Then add onions and bell peppers and saute until soft. Add water and soup and cook for approximately 30 minutes. Slowly stir in cornstarch mixture and bring back to a boil. Continue cooking until gravy is desired consistency.