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14 lb LA Crawfish Co. Turducken

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DESCRIPTION

Gourmet Stuffed Holiday Roast – Serves 15–20

Elevate your feast with this show-stopping centerpiece: a partially deboned turkey expertly stuffed with boneless chicken, duck, and your choice of mouth-watering stuffing. Each layer is carefully prepared to deliver a rich blend of flavors and tender textures in every bite. Perfect for holidays, celebrations, or any special gathering, this hearty roast serves 15 to 20 guests and brings gourmet indulgence straight to your table.

Features:

  • Premium poultry: turkey, chicken, and duck
  • Customizable stuffing options
  • Serves a large group
  • Easy to cook and carve

Make your next meal unforgettable with this delicious, ready-to-roast creation.

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Thawing Instructions: Turducken must thaw completely before cooking.  For best results, remove from box, leave in vacuum-sealed bag and thaw in refrigeration for approximately 3 1/2 days prior to cooking.

Cooking Instructions:

  • Preheat oven to 350°F.
  • Remove from bag and place completely thawed bird, breast side up (string side down) in a non-stick, greased roasting pan.
  • The legs and wings cook faster so place foil over these areas. Loosely cover the entire bird with a tent of aluminum foil. The foil should not be tucked in.
  • When baking gently move the bird around to prevent sticking and baste with butter to achieve a golden-brown color.
  • Bake covered for approximately 2 hours. Remove foil and continue baking uncovered approximately 2 hours longer. Internal temperature of entire bird much reach a minimum of 165°F.
  • Remove from oven and let rest 45 minutes to 1 hour. The inside will remain hot.
  • Gently and carefully transfer to a serving platter.
  • Remove string and wings to facilitate carving.
  • Cut in half vertically from the neck to the leg area and carve the individual slices horizontally.
  • Enjoy!

Cornbread & Cajun Sausage: TURKEY (PARTIALLY DE-BONED, WING & LEGS REMAIN, UP TO 6% RETAINED WATER). CREAM STYLE CORN (CORN, WATER, SUGAR, MODIFIED CORNSTARCH, SALT), MILK (MILK, VITAMIN D3) DUCK MEAT (BONELESS, SKINLESS), CHICKEN MEAT(BONESLESS, SKINLESS, CONTAINS UP TO 8% SOLUTION WATER). ENRICHED DEGERMED YELLOW CORNMEAL (CORNMEAL, NIACIN, REDUCED IRON, THIAMINE MONONITRATEM RIBOFLAVIN, AND FOLIC ACID), CAJUN PORK SAUSAGE (PORK, WATER, SALT, RED PEPPER, BLACK PEPPER). GOLDEN VELVET CHEESE (CULTURED PASTEURIZED MILK, SKIM MILK, BUTTERMILK, WHEY, MILKFAT, SALT, CONTAINS LESS THEN 2% OF SOFIUM PHOSPHATE,GUARGUM, XANTHANGUM, LACTICACID, ANNATTO EXTRACT AND APO-CAROTENAL (COLORS), (ENZYMES), EGGS (GRADE AA LARGE). YELLOW ONIONS, CORN OIL, SALT (SALT, SODIUM SILICOALUMINATE), BAKING SODA (SODIUM BICARBONATE), RED PEPPER, BLACK PEPPER  ALLERGENS: MILK, EGG, WHEAT, SOY

Crawfish & Shrimp Jambalaya: TURKEY (PARTIALLY DE-BONED, ONLY WINGS AND LEG BONES REMAIN) WATER, RICE (UNENRICHED WHITE RICE). DUCK MEAT (BONELESS, SKINLESS), CHICKEN (LESS THAN 3% RETAINED WATER, BONELESS, SKINLESS), CRAWFISH, SHRIMP (WATER, SODIUM TRIPOLYPHOSPHATE, SODIUM BISULFITE), BUTTER [VEGETABLE OIL BLEND (PALM AND PLAM KERNEL OIL, SOYBEANOIL). SKIM MILK, BUTTER (CREAM, SALT), CONTAINS LESS THAN 2% OF NATURAL FLAVOR, VITAMIN A PALMITATE ADDED. BETA CAROTENE (COLOR), SALT] ONION, CELERY GREEN BELL PEPPER, ALL PURPOSE ENRICHED FLOUR BLEACHED, GREEN ONION, GARLIC, SALT (SODIUMSILICOALUMINATE), BLACK PEPPER, RED PEPPER, PAPRIKA. Allergens: CONTAINS SHELLFISH, MILK, SOY, WHEAT

Cajun Cornbread: Turkey- (up to 8% of retained water, partially deboned, wing & leg bone attached), Cajun cornbread [(enriched degermed yellow corn meal (degermed yellow corn meal, niacin, iron, thiamin mononitrate, riboflavin, and folic acid. MAY CONTAIN-wheat, milk, egg, soy), milk (milk, vitamin D contains milk), cream corn (Corn, water, sugar, modified corn starch, salt), golden velvet cheese (cultured pasteurized milk, and skim milk, buttermilk, whey, milk fat, salt, contains less than 2% of sodium phosphate, guar gum, xanthum gum, lactic acid, annatto extract, and APO-carotenal (colors), enzymes (contains milk), yellows onions, corn oil, eggs (grade AA large), sliced jalapenos (jalapeno peppers, vinegar, iodized salt), salt (salt, sodium silicoaluminate), baking soda (sodium bicarbonate)], duck meat (boneless/skinless), chicken meat (contains up to 8% retained water, boneless/skinless), seasoning (salt, black pepper, ground red pepper, and spices). ALLERGENS: MILK, EGGS, MAY CONTAIN WHEAT and SOY

  • What is the difference between a Turducken and a Turducken Roll?

    The difference between a Turducken and a Turducken Roll comes down to size, presentation, and boning.

    A traditional, large Turducken is the ultimate engastration, consisting of a partially deboned turkey that is stuffed with deboned duck and deboned chicken. This preparation creates a massive, layered roast that resembles a whole turkey, often retaining the turkey’s leg and wing bones to maintain its shape, and serves as a dramatic centerpiece for large gatherings.

    The Turducken Roll, conversely, is a much smaller, completely boneless preparation. It is created by layering the boneless turkey, duck, and chicken breasts with stuffing in between, then rolling the entire assembly into a compact, cylindrical log. This format is ideal for smaller gatherings as it is easier to cook, carve into clean medallions, and generally yields a more consistently moist result than its larger, three-bird counterpart.

    ProductWeightEstimated Servings
    Turducken Roll5 lbs6–8 people
    Full Turducken15 lbs15–20 people
  • How long does it take to thaw a Turducken?

    The thawing time depends heavily on the weight and the thawing method you choose.

    1. Refrigerator Thawing (Safest Method)

    This method is recommended by food safety experts (like the USDA) and requires the most lead time.

    • Whole Turducken (10–16 lbs): Allow 4 to 5 days (96 to 120 hours).
    • Turducken Roll (5–6 lbs): Allow 2 to 3 days (48 to 72 hours).

    Rule of Thumb: Plan for about 24 hours for every 4-5 pounds of product. Always thaw it in its original packaging on a tray or in a pan to catch any potential drips.

    2. Cold Water Thawing (Faster Method)

    This method is much faster but requires constant attention to ensure food safety.

    • Whole Turducken (10–16 lbs): Approximately 6 to 8 hours.
    • Turducken Roll (5–6 lbs): Approximately 3 to 4 hours.

    Instructions:

    1. Ensure the Turducken is in a leak-proof plastic bag.
    2. Submerge the product completely in cold tap water.
    3. Change the water every 30 minutes to keep the temperature consistently cold.
    4. Important: A Turducken thawed using this method must be cooked immediately once thawed.

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