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Turducken FAQ's

 

Q. What is a Turducken?
A. The turducken isn't a meal -  it's an experience! Our Turducken is a semi - boneless turkey (we leave only the wings and legs) stuffed with boneless duck, boneless chicken, cornbread dressing, and mouth-watering Cajun-style pork sausage. 

Q. How much does a turducken weigh?
A. The turducken averages 15 pounds.

Q. How many does a turducken feed?
A. The turducken is 15 pounds of meat and stuffing, so it will usually feed 20-25 (depending on your eaters of course).
 

Q. How hot is the Turducken?
A. The turducken, like all our products, carries a medium spice. When it comes to seasoning, our motto is Spicy - Yes, Hot - Never! Our seasoning blend is specialy formulated so that the whole family can enjoy it.


Q. How does the turducken arrive at my door?
A. The turducken is frozen in a vacuum-sealed bag to retain it’s freshness and seal in the flavor. The turducken must thaw thouroghly before cooking. For best results, remove from box and thaw in refrigerator for approximately 48-72 hours. To quick thaw, remove from box and submerge the turducken in its vacuum-sealed bag in cool water. Change water every hour for approximately 6-8 hours.

Q. How much does it cost to ship a turducken?

A. Turduckens can be shipped via second day delivery or next day delivery. Total cost for the turducken, packaging, shipping and handling varies according to the entire weight of the package as well as the zip code to which we are shipping. For detailed shipping information click here.

Q. How do I cook a turducken?
A. Once the turducken is completely thawed, remove from bag and bake at 325 F, breast side up on a rack in a roasting pan, covered for 4 hours, then uncovered for 1 hour, or until the internal temperature reaches 165 F.

Q. How do I slice a turducken?
A. 
Before slicing, allow an extra 20-30 minutes ‘resting time’ after removing the Turducken from the oven. This allows the juices to be absorbed into the meat so they don’t run out when you begin to carve. The end result will be easier slicing as well as juicier meat. We recommend using an electric knife, but a good carving knife works well also. First, slice off the wings and drumsticks. Cut the remainder into slices approximately 1/2" to 3/4" thick, slicing from wing to wing, then slice once down the middle.

Q. How do I place an order for a turducken?
A. To access our turducken page click here

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