Banzai - Thaw & Serve Sushi - Canada - California Roll ( 12 Boxes )

$189.99 Price Includes Shipping

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This traditional sushi favourite features imitation crab and avocado. Simple thaw and serve convenience for that last minute lunch or dinner you need to pack. Ideal for school or the office. All our sushi is made with wild caught Alaskan pollock and authentic Japanese sushi rice grown in the sunny valleys of California.

Summary:

Best quality sushi
Each box contains 15 pieces, soy sauce and wasabi
Made with Wild Alaskan Pollock
Total 327 g per box
12 boxes (3.924 kg = 8.65 lbs) per case
Simple to prepare - thaw and serve
Frozen product shipped in dry ice

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.

THAWING METHODS:

Cold Water Quick Thaw Method:
Submerge sealed tray in cold water for 30 to 45 minutes until tender to touch. Remove from packaging and enjoy.

Refrigerator Method:
Refrigerate frozen package for 6-7 hours before serving. Overnight thawing not recommended.

Microwave Method:
Remove 4 to 6 pieces from the tray and place on a microwave safe plate. Microwave on high for 20 seconds. Turn pieces over and microwave on high for another 20 seconds. If pieces are still partially frozen, continue microwaving on high in 15 second increments. Let pieces rest for 2 minutes. Rice should be slightly warm and center should be tender to the touch.

For best results consume immediately after thawing. Use within 48 hours of thawing as long as kept refrigerated. Do not refreeze thawed sushi.

Shipping & Terms:
Standard shipping via UPS Ground will be added at checkout. Because of the perishable nature of this product we do not ship over weekends. The estimated delivery time will be approximately 4-7 business days from the time of order. Order received Wednesday, Thursday and Friday will not ship until the following Monday.

Delivery is not available on National Holidays.

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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