For best results, thaw in refrigerator for 48 hours.
Preheat oven to 400 Deg. F. REMOVE TUR-DUC-HEN FROM PACKAGING INCLUDING CRYOVAC POUCH AND FOAM TRAY. Place in roaster. Cover and bake with legs pointing up. * You may want to add 1 cup of chicken broth or liquid to bottom of pan to increase juices for gravy.
IF COMPLETELY THAWED: allow 3 1/2 hours to cook.
IF FROZEN: allow up to 4 to 4 1/2 hours.
Cook to an internal temperature of 165 deg. Remove cover for last 30 minutes of cooking or until brown.
TO SERVE: Carve Tur-Duc-Hen down the middle and then across in one to two inch slices. Serve Hot.
|Tur-Duc-Hen ( Stuffed with Creole Pork Sausage)|
|Serving Size:||5.5oz. (142g)|
|Servings Per Container:||about 28|
|Amount Per Serving||% Daily Value|
|Calories from Fat:||
Turkey [contains up to 8% solution (water, sodium tripolyphosphate, sodium lactate)], creole dressing [ pork, green onions, onions, salt, green bell peppers, red pepper, white pepper, black pepper], chicken, duck [ contains up to 8% solution ( water, sodium tripolyphosphate, sodium lactate)], seasoning [ salt, red pepper and other spices, garlic, silicon dioxide (to prevent caking)].