Turduckens are a great alternative to the traditional Thanksgiving turkey. Here are some answers to commonly asked questions to help you decide whether a Turducken is right for your holiday meal.
What is a Turducken?
Mollie Stone’s whole Turduckens consist of a semi-boneless turkey (wing and drumstick bones only) stuffed with a boneless duck, boneless chicken, cornbread dressing and Cajun-style pork sausage. (Expect a medium spice level that’s mild enough for all palates.) Whole Turduckens average 14 lbs and will feed 20-25 people.
For smaller gatherings, try our Turducken breast – a boneless turkey breast stuffed with a boneless duck breast, boneless chicken breast and Cajun-style pork sausage. These average 4.5 lbs, enough for 7-9 guests.
Intrigued? Keep reading to learn how to prepare and serve a Turducken.
What kind of prep work is involved?
None! Our Turduckens are preassembled and then frozen in vacuum-sealed bags.
How do you thaw a Turducken?
Our Turduckens are ready to cook, but must be thawed thoroughly beforehand.
- To thaw a whole Turducken: Thaw in vacuum-sealed bag in refrigerator for 48-72 hours. To quick thaw a whole Turducken, submerge vacuum-sealed bag in cool water and change water every hour for approximately 6-8 hours.
- To thaw a Turducken breast: Thaw in vacuum-sealed bag in refrigerator for 36-48 hours. To quick thaw a Turducken breast, submerge vacuum-sealed bag in cool water and change water every hour for approximately 3-4 hours.
How do you cook a Turducken?
Once your Turducken is thawed, remove it from the bag and bake at 325F, breast side up on a rack in a roasting pan. Bake covered with foil for 4 hours, then uncovered for 1 hour or until the internal temperature reaches 165F.
Turducken breasts must be cooked on a rack in a roasting pan at 325F, covered for 3 hours or until the internal temperature reaches 165F.
How do you slice a Turducken?
Whole Turduckens and Turducken breasts need to rest 20-30 minutes after they are removed from the oven. This allows the juices to reabsorb into the meat for easier slicing and juicier meat. If you have a whole Turducken, slice off the wings and drumsticks first. Cut the remaining breast into slices 1/2” to 3/4” thick, slicing wing to wing then once down the middle.
Don’t forget to make Turducken Gravy with the drippings! Here’s the recipe:
- Turducken drippings
- 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 turducken drippings into a heavy pot and bring to a boil to reduce drippings. Skim off excess fat and discard.
Add onions and bell peppers and saute until soft. Add water and soup. Simmer for approximately 30 minutes.
Slowly stir in cornstarch mixture and bring back to a boil. Continue cooking until gravy reaches desired consistency.