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Bennett’s
Market
Holiday
Tips
www.bennettsmarket.com
Turduchen
Description:
A
deboned turkey that is stuffed with a boneless duck, a boneless
chicken, and has a stuffing of either Cajun cornbread or seafood
jambalaya. Each
Turduchen is seasoned on the outside with mild Creole herbs and
spices and are vacuum-sealed for freshness.
Weights of each are 15 pounds and serves up to 25 people.
Thawing:
Remove
from box. Leave in
vacuum-sealed package and place in the refrigerator 5 days
before cooking for proper defrosting.
A faster method is to remove the Turduchen from the box,
leave in vacuum-sealed package and place in a sink full of cool
tap water for 10 hours.
Cooking:
Defrost
Turduchen. Remove
packaging. Spray pan
with non-stick cooking spray.
Lay bird breast side down in greased pan.
Add a mixture of white wine and water (1:1) to fill pan
¼” deep. Pre heat
oven to 375°F. Cover with aluminum foil (spray non stick spray
on aluminum foil where it touches the Turduchen) and bake 375°F
for 3 hours. Remove
aluminum foil and bake an additional 1 hour or until a
thermometer inserted into the bird reaches 165°F.
Use “Super Forks” found at Bennett’s Market to
carefully remove the Turduchen from the roasting pan.
Carving
& Reheating:
We
recommend cooking the Turduchen one day prior to serving and
refrigerate overnight. On
the day of serving, remove congealed fat from pan; remove
Turduchen from pan with “Super Forks” found at Bennett’s
Market. Carefully
remove stitching from the back of the bird.
While cold, slice the bird in half, using the stitching
as a guide and then crossways (from wing to wing).
Each slice should be ½” to ¾” thick.
Place Turduchen back into pan (sliced), cover and bake
for about 1-½ hours at 250°F.
Making
Gravy: After the Turduchen is removed
from the pan, place pan on a burner at medium low heat.
Add 1 quart of warm chicken stock and simmer for about 10
minutes. Be
careful to not burn the gravy!
Add a cornstarch and water mixture to thicken gravy.
Slowly add cornstarch mixture to thicken.
If too thick, thin with chicken stock.
Pour warm graving over a hot Turduchen slice.
Bennett's
Market, Inc.
Holiday
cooking Tips
Target
Internal Temperatures for Meats
°F
Turkey
165 (breast)
Pork
140
Beef
Rare
120
Med Rare
128
Medium
135
Medium Well
140
Well Done
145
Turduchen
165
Lamb
same as beef
Quail
140
Pheasant
140
Veal
same as beef
Rabbit
145 to 170
Chicken
165
Fish
120
Lobster/Crab
120
Duck/Goose
130
Boneless Stuffed Chickens
(feeds
up to 8 people)
Our butchers take a fresh chicken and
carefully remove all bones from the inside of the chicken except
for the wings. The
chicken is then seasoned and stuffed with over one pound of our
homemade stuffing and then carefully sewn back together.
The outside of the chicken is then seasoned with our own
Cajun seasoning and vacuum-sealed for freshness.
Defrost:
24
hours in a refrigerator or 2 hours in cold tap water
Cooking:
Defrost.
Remove from plastic packaging.
Preheat oven to 375°.
Cook uncovered 1 hour & 15 minutes, breast down or
until a thermometer inserted into the breast reads 165°F.
Turduchen Roll (feeds
up to 10 people)
A boneless turkey breast stuffed with
boneless duck, boneless chicken and a pork sausage stuffing.
Thawing:
place in a refrigerator for 24
hours or in cool water for 2 hours
Oven
Cooking Instructions:
Preheat oven to 375°. Remove from
packaging (including meat tray); leaving the netting on the
roll. Place roll in
a baking pan, skin side down.
Add ½ cup of water and ½ cup of white wine and cover
with foil.
Thawed:
bake @ for 1 hour and 45 minutes
covered, then uncover and rotate to skin side up.
Bake an additional 15 minutes or until internal
temperature reaches 165F.
Frozen: Bake
for 2 hours and 15 minutes, then uncover and rotate roll to skin
side up. Bake
another 15 minutes or until internal temperature reaches 165F.
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