Fully Cooked Seasoned Turkey

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Contents:
1 fully cooked seasoned turkey
Total 5 to 7 kg
Feeds 12 to 15

Product Description:
Our fully cooked turkey is brined in a lemon tinged marinade and then sous vide cooked to perfection. All you have to do is defrost and then heat it up. Enjoy a delicious turkey experience in just 90 minutes.

The sous vide cooking method locks in the juices as the turkey is cooked in the bag. Dripping and juices in the bag are suitable for making gravy.

Great quality
5 to 7 kg
20% meat protein
Simple to prepare and oven ready - thaw, heat and serve
Great for special occasions and dinners

Handling:
Within the box you may find dry ice. Always handle dry ice with care and use a protective cloth or leather gloves whenever touching it. An oven mitt or towel will work. If touched briefly it is harmless, but prolonged contact with the skin will cause injury similar to a burn. KEEP AWAY FROM CHILDREN.

COOKING INSTRUCTIONS:

Defrost the product in the bag (2 to 3 days in the fridge)
Preheat the oven to 205°C(400°F).
Remove turkey and its cooking juice from bag. Place them in a deep baking pan in the center of the oven.
Heat uncovered for approximately 75 minutes until hot throughout
For added crispiness on the skin BROIL for 2 to 3 minutes.

Notes:
Heating times may vary between ovens.
Juices are suitable for making gravy.

Shipping & Terms:
Standard shipping via UPS Ground will be added at checkout. Not available in all regions.

Because of the perishable nature of this product we do not ship over weekends. The estimated delivery time will be approximately 4-8 business days form the time of order. Orders received Wednesday, Thursday and Friday will not ship until the following Monday.

Delivery is not available on National Holidays.

Call toll free 1-877-462-3188 with any questions or email us at info@echelonfoods.com

Ingredients:
Turkey, Water, Salt, Sodium phosphate, Lemon juice powder (Corn syrup solids), Sunflower Oil (manufacturing aid)

Nutritional Information:

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Echelon Foods Turducken – Italian Sausage

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Echelon Foods Turducken – Italian Sausage

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Our Echelon Foods Turducken™ is a tasty beast. De-boned duck and chicken breasts are wrapped up with Italian sausage stuffing into a whole turkey, also deboned except for wings and drumsticks. Serves 12 - 15 adults. Thaw, pop it into your oven, bake without basting, and then serve it to your guests with no need to carve or throw away bones! Easier than toasting bread, yet impressive and festive enough for any occasion.

See our handy tips below for preparation and cooking instructions.

Once prepared, amaze your dinner guests as you effortlessly slice off perfect portions from a completely boneless bird ... slabs of pure meat sure to delight everyone at your table.

Cooking Instructions
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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)
- 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.
Nutritional Information
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