• Hand crafted
• Our secret recipe that won Best Turducken by Wall Street Journal
• Boned out leg and thigh. (All leg tendons have been removed)
• High % of duck meat. (whole breasts, not pieces )
• Grade A USDA product.
• High quality fresh ingredients (Fresh meat, not frozen before stuffing)
• Superior packaging (avoid freezer burn)

Premium Turducken with Creole Pork & Cornbread 15 lb

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.

ALLERGEN INFORMATION: Contains wheat, milk and soy, and pork

Unit Size: 15 lbs. Turducken

Turducken 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.

Turducken 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.

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.