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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.
Our bigger, and better Turducken Roll is a boneless turkey breast layered with duck, chicken and stuffed with wild rice pecan. This Premium Turducken Roll is frozen in a vacuum sealed bag. To defrost, thaw in refrigerator for 24 hours or for rapid thaw place in clean trash can liner and submerge in cool water for 6-9 hours.
* Gluten Free *
Ingredients: turkey breast, water, long grain white rice, duck breast meat, 100% extra fancy wild rice, chicken breast and thigh meat, pork sausage, pecans, green bell pepper, black olives, butter, onion, celery, salt, celery salt, black pepper, red pepper.
ALLERGENS: MILK, SOY, PECANS
Tur-Duc-Ken Roll Cooking Directions:
Keep product frozen until ready to use.
Thawing Instructions: Remove from box, place in a pan & thaw in the refrigerator approximately 24 hours prior to cooking.
Quick Thaw Method: Leave wrapper on bird and place in cold water for 6-8 hours.
Cooking Instructions: Remove plastic bag, netting stays in place and put completely thawed roll in a non-stick roasting pan or one that has been sprayed with cooking oil. Preheat oven to 350° Cover with foil and bake approx. 2 hours. Remove foil and bake an additional 15-20 minutes or until golden brown in color. Basting with butter helps achieve the golden brown color and also keeps the roll moist. Internal temperature must reach 165 degrees Fahrenheit. Let stand 10-15 minutes. Remove netting - Carve, Serve, and ENJOY!
Slicing Instructions: Allow Tur-duc-ken Roll to cool for 20 minutes to seal in the juices. Remove netting and slice.
Are there bones in a Turducken Breast Roll?
A Turducken roll is boneless.
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.