The recipe for this turducken comes from the Trahan family of Maurice, Louisiana, deep in the heart of Cajun Country.  While they may not be in Maurice any longer, the Trahans know good food and have provided this turducken for your enjoyment.  To make the turducken, they take a turkey, duck, and a chicken, and de-bone all three (except for the legs and wings of the turkey). They put the chicken inside the turkey and then the duck inside the chicken. Then they stuff the turducken with a wonderful Cajun Sausage. This turducken does not contain any rice.  Feeds 25-30.

This package contains one 15 pound Turducken, containing a 2.5 pound deboned duck, 3.5 pound deboned chicken, and 7 pound semi-boneless turkey, and 2 pounds of stuffing. We pack our products frozen into an ice chest, and the ice chest is then placed into a cardboard shipping container.  

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Cooking Instructions:

• From refrigerated state (unfrozen), bake for a total of 5 hours at 350 degrees (4 covered and 1 uncovered) or until the internal temperature reaches 165 degrees.  Slice, and while slicing remove thread and serve. 
• From a frozen state, bake for 8 to 10 hours at 250 degrees or until internal temperature reaches 165 degrees.  Slice and while slicing remove thread and serve.

Ingredients: Whole turkey, ground pork, whole chicken, whole duck, chopped onions, chopped bell peppers, chopped onion tops, salt, paprika, granulated garlic, cayenne pepper, onion powder, black pepper, and garlic powder.

Allergens: Soybeans and milk. Manufactured on shared equipment with wheat and egg containing products.