Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Do you like Turducken? Do you like Boudin? This blend of 2 of the best Cajun creations takes your holiday dinner to the next level.
As featured on the Food Network and voted the Best turducken by the Wall Street Journal.
This premium Turducken is a semi-boneless turkey stuffed with a deboned chicken and deboned duck breast and then we add delicious boudin between each bird.
Our customers spoke, and we have listened. Our New Premium 15 pound Turducken is still seasoned with our secret recipe, but is now made with Fresh ingredients, whole duck breasts, and superior packaging.
Never worry about how to cook a turkducken. We do all the work for you. Our Boudin stuffed Turducken is succulent and tender. This bird makes a great holiday turkey that can be served either hot or cold. The best Grade A hens are expertly selected for the stuffing process. We know you will be reaching for your dinner plate within minutes! Serving and carving instructions included. This turducken is packed with dry ice in a reusable Styrofoam container for full protection during shipping. Complete your meal with selections from our Gourmet Desserts and Side Dishes for a stress free meal sure to impress!
Is shipped frozen, please order in advance. Weighs approximately 15 lbs and will feed 20 to 25 people. Please keep in mind, Turkens and Turkduckens take 2 to 4 days to defrost. Be sure to give yourself enough time to defrost so the turducken can be ready to cook on your desired date.
Thawing Instructions: Turducken should thaw thoroughly before cooking. For best results, remove from box and thaw in refrigerator for 48-72 hours.
A cold water bath (be sure to place the turducken and it's packaging inside of a large bag in case of any small holes in the packaging, we wouldn't want the water to dilute the seasoning of the bird) for 8-10 hours works to quick defrost.
Cooking Instructions:
Preheat oven to 350°F.
Remove Turducken from packaging.
Place the thawed turducken breast side up on a rack in a non stick greased roasting pan
The wings and legs cook faster, so place foil over these 2 areas.
Loosely cover the entire bird with a tent of aluminum foil. (the foil should not be tucked in)
Bake covered with the foil for 2 hours, then uncovered for 1 and a 1/2 hours; or to an internal temperature of 165°F.
Turducken may be basted with butter during the last hour of cooking if desired.
Remove from oven and allow to rest for 45 minutes before serving.
Slicing Instructions: For best results, allow an extra 20-30 minutes “resting time” after removing the Turducken from the oven. This allows the juices to be reabsorbed into the meat. Remove string or netting. If netted, pull netting away from the skin, and cut and remove. First, slice off the wings and legs. Cut the remainder into slices approximately ½” to ¾: thick, slicing from wing to wing, then slice once down the middle.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.