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1. Upon receipt of the frozen uncooked Turducken, place it in the  refrigerator or defrost.

DEFROSTING THE TURDUCKEN: It is always recommended to defrost the Turducken in the refrigerator, however if in need of a quicker defrost, defrost out and in in increments of 3-4 hours to 1-2 hours(3-4 hours outside the fridge and then 1-2 hours in the refrigerator) . Defrosting in the refrigerator should take approximately three days 72 hours, depending on the fridge temperature. The bird should be fully defrosted before cooking.

COOKING INSTRUCTIONS

 When the Turducken is fully defrosted, proceed  to step #2.

2. Preheat the oven to 250 degrees for about 10 minutes.

3. Season the Turducken according to taste. Our chef suggests rubbing a  combination of mayonnaise and pepper on the Turducken. Our Turducken has already been soaked and salted so do not add salt.

4. Place the Turducken on a rack.

5. Add one cup of water into a pan.

6. Place the Turducken and rack into the pan. *The Turducken should not be merged in the water. When the water evaporates, add more water. Drain  off the excess water when it touches the Turducken.

7. Cover the Turducken only with foil (do not cover the pan). The water will evaporate. Keep the Turducken on its back.

8. Cook for 8-9 hours at 275-295 degrees**

** Since ovens are different, the temperatures may vary. For best results, use an oven thermometer and a meat stem thermometer to ensure that the  potentially hazardous€ť food is cooked to the proper temperature. The  USDA suggests at least 165 degrees Fahrenheit.

Heating instructions: (after fully cooked)

Warm for 2-3 hours on low heat until desired temperature.

For quicker results, slice and cover with gravy in a stovetop pan.

We recommend 3 quarts of gravy, 3 pints of cranberry sauce and 3 quarts of stuffing.

ENJOY!!!!!!!!!!

Cutting the Turducken(after cooking)

Allow ˝ hr to cool off.

The Turducken may be cut vertically, horizontally, or any way that you may prefer. We find it easiest to cut it in half, the short way and then half again the long way, then take the 1/4 and cut it down like you would bread, but thicker.

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