Turducken (Tur-Duck-Hen ) Crawfish/Shrimp

For information on how we prepare turduckens, as well as pictures, click here.


The best cajun turducken ever made along with some of the best cajun specialty foods in Louisiana . Chris's starts with a 12 to 14 lb turkey. They debone it flipping it inside out, season it with a cajun seasoning, and then stuff it with th finest Louisiana crawfish and rice stuffing. Then it is stuffed with a boneless chicken breast, a boneless duck breast, and more rice stuffing throughout the rest of the turkey. . Finally seasoned pork sausage is inserted between the duck breast and turkey. The final product in sewn together and ready for the oven. This product is as much as a conversation piece as it is DELICIOUS! As they say in Louisiana, the flavor of the homemade seasoning is incredible, "bon appetite".

PLEASE CHOOSE YOUR SEAFOOD

Due to the high cost of fuel charged by Fed Ex and UPS, certain rural locations and zip codes in the Northeast and West will incur an additional surcharge for shipping. We will email you before shipping if this is the case.

COOKING INSTRUCTIONS: COMPLETELY THAW BEFORE COOKING! DO NOT COOK IN SEALED BAG! COOK WITH THE NET ON. AFTER COOKING, WAIT 20 MINUTES AND THEN CUT THE NET OFF.
THAW IN REFRIGERATOR FOR 2 TO 3 DAYS IF FROZEN. USE A BROILER PAN FOR BEST RESULTS. REMOVE FROM BAG AND BAKE UNCOVERED AT 325 DEGREES FOR 1 HR AND 30 MINUTES. COVER AND CONTINUE TO BAKE FOR 2 HRS, 15 MINUTES.
BASTE WITH THE TURDUCKENS OWN JUICES.
IF FROZEN THE DAY YOU WANT TO COOK--SOAK IN COLD WATER 6 TO 8 HOURS. LEAVE THE TURDUCKEN IN THE VACUUM SEALED BAG WHILE SOAKING. DO NOT TAKE THE TURDUCKEN OUT OF THE BAG WHILE THAWING.
SERVINGS: 10 TO 15 PEOPLE