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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.
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Turducken stuffed with creole pork and cornbread ALLERGEN INFORMATION: Contains wheat, milk and soy.
Thawing Instructions: Turducken should thaw thoroughly before cooking. For best results, remove from box and thaw in refrigerator for 48-72 hours.
Cooking Instructions: Remove from bag. Bake at 325F breast side up on a rack in a roasting pan, covered for 3 hours 30 minutes, then uncovered for 30 minutes, or until internal temperature reaches 165F. Turducken may be basted during the last hour of cooking if desired.
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, cut and remove. First slice off the wings and drumsticks. Cut the remainder into slices approximately ½” to 3/4” thick, slicing from wing to wing, then slice once down the middle.
As featured on the Food Network and voted Best Overall and Best Value by Wall St. Journal, our Turducken is a semi-boneless turkey stuffed with a deboned chicken and deboned duck breast and then we add delicious creole pork sausage & cornbread stuffing between each bird. The Turducken is frozen in a vacuum sealed bag. To defrost, thaw in refrigerator for 48 hours or for rapid thaw place in clean trash can liner and submerge in cool water for 6-9 hours.
Remove from bag. Bake at 325F breast side up on a rack in a roasting pan, covered for 3 hours 30 minutes, then uncovered for 30 minutes, or until internal temperature reaches 165F.
Turducken with Creole Pork & Cornbread Ingredients: Turkey, chicken, sausage (pork, salt, green onions, water, paprika, spices, garlic), chicken, duck, cornbread (enriched white and yellow cornmeal [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], partially hydrogenated soybean oil, sugar, buttermilk solids, salt, sodium monocalcium phosphate, mono and diglycerides, egg whites, natural flavor), pork, water, milk, onions, salt, green peppers, celery, liquid egg, chicken base (chicken, salt, maltodextrin, food starch-modified, chicken fat, sugar, hydrolyzed corn protein, onion powder, yeast extract, turmeric, chicken broth powder, disodium inosinate, disodium guanylate, natural flavors, oleoresin paprika), paprika, parsley, garlic, spices. ALLERGENS: MILK, EGG, WHEAT, SOY
What temp is a Turducken done?
165 °F
As when cooking any meat or poultry product, USDA strongly recommends using a food thermometer to ensure the turducken has reached a safe minimum internal temperature of 165 °F throughout the product.
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.