Deboned Stuffed Turkey
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Your choice of Hebert’s delicious and unique deboned & stuffed turkeys! Ranging from Cornbread filling, to rice filling, to seafood filling, the options are endless!
Since 1984, Hebert’s (pronounced “A-Bears”) has been making stuffed deboned chickens and turduckens in Maurice, Louisiana. But Hebert’s is no one trick pony. They’re also turning out all those legendary Cajun classics like crawfish pie, shrimp étouffée, gumbo, boudin, stuffed catfish, red beans, and crawfish pie, all based on old family recipes and made with the highest-quality Louisiana ingredients. If you’re looking for a true taste of Cajun Country, look no further than Hebert’s.
Chickens arrive raw and must be cooked prior to consumption
This package serves 12-14 people and includes your choice of 1 Deboned Stuffed Turkey
- Each turkey measures approx. 11 × 9 × 4 and weighs approx. 10 lbs.
Stuffed Turkey Options Include
- Deboned Turkey with Broccoli, Cheese & Rice Dressing – So long to the traditional broccoli and cheese dressing mix this one has a kick stuffed into a deboned turkey!
- Deboned Turkey with Cornbread Dressing – Sweet southern cornbread dressing stuffed inside a deboned chicken…the aroma while cooking will make your mouth water!
- Deboned Turkey with Shrimp and Rice Dressing – Just the right amount of shrimp added and cooked down with onions, bell peppers, etc then added to steamed white rice and stuffed inside a deboned turkey.
- Deboned Turkey with Rice Dressing – A southern staple known as either dirty rice or rice dressing stuffed inside a deboned turkey for the win!
- Deboned Turkey with Crawfish and Rice Dressing – Just the right amount of crawfish added and cooked down with onions, bell peppers, etc then added to steamed white rice and stuffed inside a deboned turkey.
- Stuffed turkey ship frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, place turkeys in the refrigerator or in the freezer.
- Turkeys last up to 5 days in the refrigerator or up to 1 year in the freezer in the original packaging.
To Serve
- Thaw turkeys in the refrigerator for 2 days before cooking.
- Preheat oven 375°F.
- Remove from packaging and cook turkeys covered for 2 1/2 hours.
- Then cook for 1 hour uncovered.
- Turkey need to be cooked to 165° F to be safe to eat. If your turkey is stuffed, the stuffing has to also reach 165° F to be safe to eat. The time is a guideline but make sure you check the temperature before eating. If the bird starts to get too brown before it reaches temperature, place a piece if foil on top to prevent it form burning. Place your thermometer in the thickets part of the breast to check the temperature. Let the bird rest for at least 20 minutes before carving.
- Remove the string, serve, and enjoy!