Description

This 15 lb Turducken, generously stuffed with Seafood Jambalaya, offers a delightful blend of turkey, duck, and chicken flavors. Ideal for substantial gatherings, this impressive dish is perfect for any festive occasion or large family dinner. Each turducken can be meticulously slow-roasted to ensure the meat remains tender and richly flavored, with a variety of stuffing options enhancing the overall taste and texture. Preparation is straightforward—just thaw and roast. This turducken provides a unique and satisfying twist to traditional holiday meals, promising to delight any meat lover looking for something new and exciting.

Thawing Instructions:

Turducken must thaw completely before cooking. For best results, remove from the box, leave in a vacuum-sealed bag and thaw in refrigeration for approximately 3-4 days or in cold water for 8-10 hours.

Cooking Instructions: Total cooking time is approximately 3 1/2 hours. Preheat oven to 350 degrees Fahrenheit. Remove plastic 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 TurDucken around to prevent sticking and baste with butter to achieve a golden brown color. Bake covered with foil approximately 2 hours. Remove foil tent and continue baking uncovered approximately 1 1/2 hours longer. Internal temperature of entire bird must reach a minimum of 165 degrees Fahrenheit. Remove from oven and let rest 30 minutes to 1 hour. The inside will remain hot. While supporting the back of the bird, gently and carefully transfer to a serving platter. Remove string and wires to facilitate carving. Cut in half vertically from the neck to the leg area and carve the individual slices horizontally.

Unit Size: 15lb (serves approximately 20-25 people)

Ingredients:

Seafood Jambalaya

INGREDIENTS: TURKEY, (CONTAINS UP TO 6% RETAINED WATER. ONLY WING AND LEG BONES REMAIN), WATER, RICE, SHRIMP, DUCK MEAT (BONELESS, SKINLESS), CHICKEN (BONELESS SKINLESS BREAST), CRAWFISH TAILS AND FAT, BUTTER [VEGETABLE OIL BLEND (PALM AND PLAM KERNEL OIL, SOYBEAN OIL), SKIM MILK, BUTTER (CREAM, SALT), CONTAINS LESS THAN 2% OF SALT, NATURAL FLAVOR, VITAMIN A PALMITATE ADDED, BETA CAROTENE (COLOR), ONION, CELERY, GREEN BELL PEPPER, ALL- PURPOSE ENRICHED FLOUR BLEACHED (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), GREEN ONION, GARLIC (CHOPPED GARLIC IN WATER), SALT (SODIUM SILICOALUMINATE), BLACK PEPPER, RED PEPPER, PAPRIKA, SEASONING (SALT (SODIUM SILICOALUMINATE), BLACK PEPPER, RED PEPPER, SPICES). ALLERGEN INFORMATION: CONTAINS SHRIMP, CRAWFISH, MILK, SOY, WHEAT

Louisiana Favorites

Turducken 15-lb Whole — FAQ

Quick answers for shoppers: what it is, how to thaw & cook, servings, carving tips, and nationwide shipping from Creole.net.

›What is a 15-lb turducken?

A full-sized turducken—a whole turkey stuffed with duck, chicken, and flavorful dressings. Our 15-lb size is the centerpiece for holidays and special gatherings, crafted Louisiana-style with bold Creole seasoning.

›How many people does it serve?

Designed to serve 20–25 guests as a main dish, depending on portion size and sides. Great for Thanksgiving, Christmas, and large celebrations.

›How do I thaw a 15-lb turducken?

Refrigerator (preferred): Allow 3-4 days in the fridge, on a tray to catch juices.
Cold-water method: Keep sealed, submerge in cold water, change water every 30 minutes. Expect 8–10 hours or more.
Never thaw at room temperature.

›How do I cook a 15-lb turducken?

Cooking Instructions: Total cooking time is approximately 3 1/2 hours. Preheat oven to 350 degrees Fahrenheit. Remove plastic 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 TurDucken around to prevent sticking and baste with butter to achieve a golden brown color. Bake covered with foil approximately 2 hours. Remove foil tent and continue baking uncovered approximately 1 1/2 hours longer. Internal temperature of entire bird must reach a minimum of 165 degrees Fahrenheit. Remove from oven and let rest 30 minutes to 1 hour. The inside will remain hot. While supporting the back of the bird, gently and carefully transfer to a serving platter. Remove string and wires to facilitate carving. Cut in half vertically from the neck to the leg area and carve the individual slices horizontally.

›What internal temperature should it reach?

All poultry layers must reach a minimum of 165°F for food safety. Always check the deepest center.

›Carving tips

Let rest at least 20 minutes before slicing. Use a sharp carving knife to cut crosswise into slices about ¾-inch thick, showcasing the layers of turkey, duck, chicken, and stuffing. Arrange slices neatly on a platter for presentation.

›What’s inside the stuffing?

Stuffings vary by style—often cornbread or Cajun sausage blends. Some may contain allergens like wheat, soy, eggs, or dairy. Always check the label for specific ingredients.

›How do I store leftovers?

Refrigerate leftovers within 2 hours. Keep airtight and eat within 3–4 days. Freeze for longer storage—up to 2–3 months. Reheat slices to 165°F.

›Can I cook it from frozen?

We recommend thawing fully for best results. Cooking from frozen significantly extends cook time and risks uneven heating.

›Shipping & delivery

Creole.net ships nationwide in insulated coolers with dry ice or refrigerant packs. Choose Overnight, Express, or Ground shipping based on your location. Order early for holiday weeks to secure your preferred delivery date.

›Where can I buy a 15-lb turducken?

Directly from Creole.net! Add to cart and choose your shipping method at checkout.

Turducken Allergen Guide

Check your Turducken before you gobble — see which options contain pork, wheat, milk, soy, or seafood.

15 lb Turduckens (Serves 20–25)

Stuffing Type	Gluten Free	Pork	Wheat	Milk	Soy	Seafood
Creole Pork & Cornbread	No	Yes	Yes	Yes	Yes	No
Seafood Jambalaya	No	No	Yes	Yes	Yes	Yes
Creole Pork Sausage	Yes	Yes	No	No	No	No
Cornbread	No	No	Yes	Yes	Yes	No
Chicken Sausage	Yes	No	No	No	No	No
Boudin	No	Yes	Yes	Yes	Yes	No
Crawfish Étouffée	No	No	Yes	Yes	Yes	Yes
Shrimp Étouffée	No	No	Yes	Yes	Yes	Yes