

Partially deboned turkey stuffed with boneless chicken, duck, and mouth-watering traditional Cornbread. Serves 10-15
- 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 48 hours or in cold water for 6-8 hours.
- Cooking Instructions: Remove from bag. Bake at 325°F, breast side up, on a rack in a roasting pan, covered for 3 hours, then uncovered for 30 minutes, or until internal temperature reaches 165°F. Allow turducken to cool for 20 minutes to seal in juices. Remove netting. Slice off wings and drumsticks. Cut 1/2 inch slices across, then down the center.
- Ingredients: Turkey, cornbread, partially hydrogenated soybean oil, sugar, buttermilk solids, salt, chicken, duck, pork, water, milk, onions, salt, green peppers, celery, liquid egg, chicken base, paprika, parsley, garlic, spices.
- ALLERGENS: MILK, EGG, WHEAT, SOY
Customer Reviews
Turducken
Very good excellent and on time great food
First time Turducken and will order again
This was my first time to try a Turducken. I chose the cornbread stuffing Turduckena and was not dissapointed. This was for a Christmas Family event and I was concerned the one Turducken would be enough but it was plenty. We had 14 folks at the family event....some were kids so about 10 servings as the package states. I was surprised at how much stuffing was in the meat and was glad it was there as I like corn bread stuffing a lot. It takes a while to thaw out as it is solid.....so I am glad I gave it plenty of time. Being deboned and vacuum sealed the package/turducken looks flat and wide when frozen, as there is no bone structure to give it shape....but it is mostly meat and is thicker than it looks once thawed. I'll order again and probably try some of the other stuffings as well. Note: Turducken and other items ordered showed up next day as expected and in a foam cooler. Contents were frozen solid like they were just pulled out of a freezer. I live in Birmingham, AL.