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Turducken (Boneless Turkey, Duck & Chicken), Stuffed and Frozen
  • Description
    Looking for something extra-festive at your next feast? The turducken might look like a standard turkey from the outside, but this popular Cajun invention is actually a deboned turkey (locally raised without the use of antibiotics) that's stuffed with a boneless chicken breast (also raised without antibiotics) and a boneless Moulard duck breast. We pad the space around the meat with our classic cranberry stuffing. Simply thaw, season, cook, remove the legs and wings, bisect vertically, lay flat and slice through this poultry trio as you would slice a roast.

    View and print our chef's cooking instructions

    Heating Instructions

    Equipment & Seasoning (not included)
    *Instant-read thermometer
    Oven-safe thermometer (for temperature accuracy)
    Potholders/oven mitts
    Small, sharp knife
    Roasting pan with rack
    Turkey baster (optional)
    Clean cutting board
    Carving knife
    Carving fork
    Aluminum foil
    Salt (we recommend sea salt)
    Ground black pepper
    Oil or Butter (optional)
    Serving Platter

    *The USDA recommends cooking raw poultry to a minimum internal temperature of 165°F in the centermost part as measured by thermometer.

    STEP #1 DEFROSTING (2.5 days)
    Plan ahead to defrost the turducken in your refrigerator for about 3 days prior to cooking. Leave all packaging intact while defrosting the raw turducken. Product weight varies; for every five pounds, allow 1 day. Our average turducken weighs about 13 lbs, which thaws under refrigeration in 1 night and 2 full days. Thawing at room temperature or in a microwave is not recommended.

    STEP #2 OVEN PREPARATION (15 minutes)
    Remove packaging (but leave the butcher’s twine intact during cooking) and place the turducken breast-side up on rack inside roasting pan. Preheat oven to 425°F. Season turducken with salt and pepper, to taste. For better browning, rub the outside of the turducken with oil or softened butter.

    STEP #3 ROASTING (about 3 to 4 hours*)
    TIP: Test your oven with an oven-safe thermometer prior to cooking to confirm that the temperature is accurate.

    *Cooking times will vary per oven.

    Place the turducken in the roasting pan on the middle rack of the oven and cook for 45 - 60 minutes, or until browned.

    Lower oven temperature to 350°F and cover the turducken with aluminum foil. Continue to cook for 2 to 3 more hours, or until an internal temperature of 165°F is reached. If desired, you may baste the turducken every 30 minutes or so.

    When the internal temperature reaches 165°F (insert an instant-read thermometer deeply into the center-most part of the turducken to get an accurate reading), remove the turducken from the oven. Cover with aluminum foil and allow to rest for approximately 30 minutes before carving. (Resting retains moisture and completes the cooking process.)

    STEP #4 CARVING
    Transfer the turducken to a cutting board (Tip – add pan drippings to your gravy for added flavor). Remove and discard the twine. Remove the legs and wings and place on serving platter.

    Cut the turducken in half lengthwise, turning the cut sides face-down on the board. Slice through the turducken halves as you would slice a meatloaf.

    Transfer slices to the serving platter with the legs and wings. Serve and enjoy!

  • Nutrition
    Nutrition Facts
    Serv. Size 1 center slice, as packaged (195g)
    Servings about 28
    Amount Per Serving
    Calories 290Calories From Fat 100
    % Daily Value *
    Total Fat 12g18%
    Saturated Fat 3.5g18%
    Cholesterol 115mg38%
    Sodium 240mg10%
    Total Carbohydrate 10g3%
    Dietary Fiber less than 1g2%
    Sugars 3g
    Protein 35g
    Vitamin A 10%
    Calcium 2%
    Vitamin C 6%
    Iron 20%
    ** Contains less than 2 percent of the Daily Value of these nutrients.
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
    Calories:2,0002,500
    Total FatLess than65g80g
    Saturated FatLess than20g25g
    CholesterolLess than300mg300mg
    SodiumLess than2,400mg2,400mg
    Total Carbohydrate300g375g
    Dietary Fiber25g30g
    Calories per gram:
    Fat 9 · Carbohydrate 4 · Protein 4
  • Ingredients
    Uncooked Turkey, Duck Breast And Chicken Breast Stuffed With: Breadcrumbs (Flour [Unbleached Unbromated Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme], Water, Yeast, Salt), Vegetable Stock (Water, Onions, Carrots, Cabbage, Celery, Leeks, Mushrooms, Turnips, Salt Spices), White Pepper, Dried Sweetened Cranberries (Cranberries, Sugar, Less Than 2% Of: Sunflower Oil, Sulfur Dioxide [Preservative]), Onion, Leeks, Celery, Butter, Carrots, Sea Salt, Sage, Rosemary, Thyme.
  • More Information
    DonenessCooking Chicken and Turkey to PerfectionHow To Cook ItRoastUsage ListDeep-fry, Skillet, Broil, Stir-fry, Stew, Braise, Grill, Roast
  • Serving Suggestion
    How much should I buy?
    about 1.3 lb (uncooked) per person

Turducken (Boneless Turkey, Duck & Chicken), Stuffed and Frozen

"Defrost & Cook"

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