Turducken is the ultimate showpiece roast: a deboned Turkey stuffed with a deboned Duck, which is stuffed with a deboned Chicken—layered with savory seasoning and trussed into a single, glorious centerpiece. Ours ships frozen at peak quality to lock in flavor and texture. Eat Wild.

• Showstopper centerpiece: one roast, three birds—perfect for holidays and big gatherings.
• Skillfully deboned & trussed: even thickness for consistent doneness and easy carving.
• Ships frozen on dry ice: rock-solid on arrival; thaw safely, roast or smoke with confidence.
• Flavor-first: rich duck, juicy turkey, and tender chicken—layered for maximum savoriness.

What’s Included

Fully assembled, oven-ready turducken roast (deboned turkey, duck, and chicken). Seasonings and any stuffing style may vary by selection—check the product label for specifics.

How to Thaw (Refrigerator Only)

• Keep sealed. Place on a rimmed tray to catch drips.
• Allow ~24 hours per 5 lb of roast in the fridge (34–40°F) until completely thawed.
• Once thawed, cook within 48 hours. For detailed timing, use our Storage & Thaw Calculator.

How to Cook (Two Proven Methods)

Target internal temperature: 165°F (74°C) in the very center. Use a fast, accurate thermometer. Rest 20–30 minutes before carving.

1) Classic Oven Roast

• Preheat to 325°F. Place the turducken breast-side up on a rack in a roasting pan.
• Season the exterior, add 1–2 cups stock/water to the pan. Optional: tent loosely with foil for the first half of the cook.
• Approx. 20–25 minutes per lb, but go by temperature—not time. Remove foil in the last 45–60 minutes to brown skin.
• Pull at 165°F in the very center; rest 20–30 minutes before slicing crosswise into rounds.

2) Smoker / Pellet Grill

• Run your pit at 250–275°F. Oak, apple, or cherry smoke works beautifully.
• Smoke until the center hits 165°F. Expect roughly 30–40 minutes per lb, depending on airflow and thickness.
• For extra-crisp skin: finish in a 375–400°F oven for 10–15 minutes.
• Need a timeline? See our Smoking Times & Temps Planner.

Carving

Because it’s deboned, carving is simple: slice crosswise into thick, roulade-style rounds so every plate gets turkey, duck, and chicken in each slice.

Serving & Pairing

• Great with rich pan gravy, herb butter, or cranberry chutney.
• Build your menu with our Portion & Event Planner.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or start a controlled fridge thaw. For best practices, visit Meat Safety & Storage.
• Cook to 165°F in the center. Discard leftovers left above 40°F for more than 2 hours.

Looking for Individual Birds?

Shop Turkey, Duck, and Chicken. Explore more holiday showpieces in Turducken.

Pro tip: Use a leave-in probe for the center and spot-check with an instant-read thermometer in a few places to confirm 165°F. Keep skin dry before roasting for best browning.