Turducken

A Turducken is a delicately deboned turkey that is stuffed with boneless duck and chicken. A delicious cornbread dressing and pork stuffing is then added to separate each poultry. Special seasonings are sprinkled over and into the entire product. The Turducken is vacuum sealed forcing the seasonings into the product enhancing flavors and freshness. All you have to do is put it in the oven. You are sure to have a meal that will impress even the best gourmet. Variations include Turducken with Crawfish Dressing, Rice Dressing, Shrimp Dressing, and Cornbread Dressing. Also, we offer a Turken which is a Turducken without the duck meat.

Small Turducken 10-12lbs. 12-15 Servings.

Large Turducken 16-18lbs. 20-25 Servings.

Turducken Baking Instructions

Keep frozen until ready to cook. Remove from box and defrost in the refrigerator for 3-4 days prior to cooking.

When ready to bake, remove Turducken from the plastic bag and place in a roasting pan. Cover completely with pan lid or aluminum foil. Bake at 375°. For large Turduckens (16-18 lbs), bake for 4 hours covered and 1 hour uncovered (5 hours total cooking time). For small Turduckens (10-12 lbs), bake for 3 hours covered and 1 hour uncovered (4 hours total cooking time). Oven temperatures may vary. When the internal temperature of the Turducken reaches 165°, cooking is complete.

After baking, let the Turducken rest for 45 minutes to 1 hour to allow the meat and dressing to become firm. Place the Turducken on a serving platter prior to carving. Remove the string and wings to allow easier carving, and pull tendons from the end of the legs. Carve the Turducken first in half, lengthwise from neck to legs. Next, cut individual slices from each half.