Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Premium Turducken with Cornbread Stuffing 14 lbs is packed and ready to ship.
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.
ALLERGEN ALERT: Contains wheat, milk, and soy.
Ensure the Turducken is fully thawed before cooking. Ideally, unbox and let it thaw in the refrigerator for 48-72 hours. For a quicker thaw, immerse in a cold water bath for 8-10 hours. Ensure the turducken and its packaging are placed inside a large bag to prevent any seasoning dilution due to potential packaging punctures.
After taking the Turducken out of the oven, let it rest for an additional 20-30 minutes. This ensures the juices are evenly distributed. Remove any strings or netting. If netted, detach the netting from the skin and cut it off. Begin by slicing off the wings and legs. Proceed to cut the remainder into slices, approximately ½” to ¾” thick, moving from wing to wing, and then make a central slice.
Look no further than Cajun Grocer. We proudly offer the best turducken available for online purchase, with nationwide delivery.
All authentic Louisiana meats and specialties from CajunFood.com 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 from CajunFood.com 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. CajunFood shipped this 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. CajunFood is my go-to online store now.