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12226 RR 620 North Austin, TX 78750 (512) 918-1600

Cooking Instructions

These cooking times and methods are suggestions only. There are many different methods that can be used to cook our foods. We have, in our opinion, provided the easiest and least time-consuming methods. Baking times will vary in different ovens so it is always best to use a meat thermometer as undercooked foods can have an unpleasant effect on the human body. 

Recommended Internal Temperatures of Meats in Degrees
Beef: 125-160
°   Poultry: 165°  Pork: 145°  Ground Pork: 160°

Crawfish Boiling Instruction            Turducken Cooking Instruction

Stuffed Deboned Chickens:  Fresh or thawed-Preheat oven to 375 deg.  With breast facing up, bake chicken uncovered for 1.25  to 1.5 hours.  I like to remove the netting prior to baking but it is not necessary.  Some prefer to leave it on.  Frozen-Preheat oven to 375 deg.  Bake chicken covered for 1 hour 30 minutes.  Remove cover and bake an additional 30 to 45 minutes.  Allow chicken to rest 5 to 10 minutes before carving.  Use a meat thermometer and cook to an internal temperature of 165 for best results.

Stuffed Deboned Turkeys:  Thaw if frozen.  Preheat oven to 375 deg.  Bake turkey covered for 2  hours.  Remove cover and bake an additional 1 hour.  Allow turkey to rest 15 to 20 minutes before carving.   Use a meat thermometer and cook to an internal temperature of 165 for best results.

Turkens:  Thaw if frozen.  Similar to a deboned Turkey.  You may need to add 15 to 30 minutes additional cooking time while uncovered.  Allow turken to rest 15 to 20 minutes before carving.   Use a meat thermometer and cook to an internal temperature of 165 for best results.

Turducken Roll:  Thaw if frozen.  Leave in netting.  Preheat oven to 375 deg.  Bake roll covered for 1.5 to 2 hours.  Remove cover and bake an additional 30 to 45 minutes.  Allow roll to rest 15 to 20 minutes before carving.   Use a meat thermometer and cook to an internal temperature of 165 for best results.

Turducken:  Thaw if frozen.  Preheat oven to 375 deg.  Bake Turducken covered for 2 1/2 to 3 hours.  Remove cover and bake an additional 30 to 45 minutes.  Allow Turducken to rest 30 minutes before carving.  These instructions are for a 13 1/2 lb Turducken.  Smaller birds will take less time and larger birds will take longer.  Use a meat thermometer and cook to an internal temperature of 165 for best results.

Boudin:  Boudin is already cooked.  It simply needs reheated.  You can bake, grill, steam, boil or anything else you can think of.

Boudin Balls/Crawfish Balls/Shrimp Balls:  Frozen-Preheat oven to 375 deg.  Bake balls 30 to 35 minutes.  Fresh or thawed:  Fry to golden brown.

Bacon Wrapped Stuffed Pork Tenderloin:  Thaw if frozen.  Preheat oven to 375 deg.  Bake uncovered for 45 minutes to 1 hour.  These also work great on the pit with a slow smoke.

Bacon Wrapped Stuffed Pork Loin:  Thaw if frozen.  Preheat oven to 375 deg.  Bake uncovered for 2 to 2.5 hours.  The sizes on these vary quite a bit so keep an eye on it.  These also really work well on a pit with a slow smoke.

Center Cut Stuffed Pork Chops:  Thaw if frozen.  There is no trick to cooking these.  They cook very similar to a normal, boring pork chop…  Preheat oven to 375.  Bake for 35 to 45 minutes.  For a little extra flavor, brown each side in a pan first with a little bit of oil.  These can be slow smoked on a pit also.

Stuffed Cornish Game Hen:  Thaw if frozen.  Preheat oven to 375 deg.  Bake uncovered for 40 to 50 minutes.

Bacon Wrapped Duck Breast:  Thaw if frozen.  Preheat oven to 375 deg.  Bake uncovered for 30 to 40 minutes.  I prefer them on the grill cooked slowly in indirect heat.

Stuffed Quail:  Thaw if frozen.  Preheat oven to 375 deg.  Bake uncovered for 35 to 40 minutes.  They work great on the grill and even better slow smoked on a pit.

Bacon Wrapped Beef Petite Tender:  Thaw if frozen.  Preheat oven to 375 deg.  Bake uncovered for 20 to 40 minutes.  It’s beef so you can cook to temperature depending on how you like it.  Works great on the grill too.

Stuffed Chicken Breast:  Thaw if frozen.  There is no trick to cooking these.  They cook very similar to a normal, boring chicken breast…  Preheat oven to 375 deg.  Bake uncovered for 30 to 45 minutes.  For a little extra flavor, brown each side in a pan with a little oil before putting into the oven.  They work great on the grill too.

Bacon Wrapped Stuffed Chicken Thighs:  Thaw if frozen.  Preheat oven to 375 deg.  Bake uncovered for 30 to 40 minutes.  Sausage stuffed thighs will take a little longer than other stuffings.

Stuffed Fish Filets:  Thaw if frozen.  Preheat oven to 375 deg.  It is helpful to oil the cooking sheet to keep fish from sticking.   Bake uncovered for 15 to 20 minutes.

Meat or Crawfish Pie:  Frozen-Preheat oven to 375.  Bake for 30 to 35 minutes.  Thawed-Bring oil to 350 deg. and fry to a golden brown.

Stuffed Bell Peppers:  Do not thaw.  Preheat oven to 375 deg.  Bake frozen pepper covered for 30 minutes and uncovered an additional 15 to 30 minutes.

Stuffed Potatoes:  Do not thaw.  Preheat oven to 375 deg.  Bake frozen potatoes for 45 minutes to 1 hour.

Bacon Wrapped Shrimp:  Thaw if frozen.  Preheat oven to 375 deg.  Bake for 20 to 25 minutes.

Crab Stuffed Shrimp:  Thaw if frozen.  Preheat oven to 375 deg.  Bake for 10 to 12 minutes.

Bacon Wrapped Jalapeno:  Thaw if frozen.  Preheat oven to 375 deg.  Bake for 20 to 25 minutes.

Stuffed Mushrooms:  Fresh-Bake at 375 deg. for 25 to 30 minutes.  Frozen-Bake at 375 for 30 to 35 minutes.

Gumbo & Etouffee:  Thaw if frozen.  Heat on stovetop in a pot.  Heat slowly and stir often.

Crawfish 101: 

Boiling Crawfish:
1. Bring Water & Seasonings to a boil
2. Add crawfish, corn, potatoes, etc
3. Bring water back to rolling boil
4. Turn heat completely off
5. Add any additional seasonings and stir
6. Let them soak for 30 minutes
7. Ready to eat!

Tip: Allowing them to sit in the water helps them soak up the spices. Once the crawfish begin to sink below the water surface, they are ready to eat.

Keeping Your Bugs Alive & Pinchin'
Crawfish are not an actual fish. They need to breathe air or they can smother or drown. Here are some tips on keeping them alive until you are ready to boil.

They are best kept in a cooler with ice covering them. The cooler must be able to drain as the ice melts. If the water collects in the bottom of the cooler it will drown your crawfish. You also want to keep the lid to the cooler propped open (just enough to allow some air in). If you have to leave them in a cooler overnight (which is not ideal) follow these steps and you greatly increase your chances for a lively bunch of crawfish. 

We have a walk-in cooler with a primary purpose of keeping crawfish alive and healthy. If you are purchasing live crawfish, we recommend letting us keep the crawfish until the latest possible moment you can pick them up. Our goal is to assure that you have the best possible experience with your bugs. 

Turducken 101:

Turducken Cooking Instructions:
These times are based off of a 13 1/2 lb. bird. Smaller birds take less time - use a meat thermometer.
1. Thaw Turducken if frozen. Preheat oven to 375
2. Cover and bake for 2.5 - 3 hours breast side up
3. Uncover and bake an additional 30 - 45 minutes to brown

Turducken Roll Instructions:
1. Thaw roll if frozen
2. Bake covered for 1.5 - 2 hours
3. Uncover and bake an additional 30 - 45 minutes for browning

Turducken Tips:
-A turducken will thaw under refrigeration in 4 to 5 days. A turducken roll will thaw under refrigeration in 36 to 48 hours. 
-Placing a pan of water in the oven along with the turducken will help keep the bird as moist as possible. Take care not to allow the pan to run dry. You may need to add water to it a few times. 
-Convection ovens: reduce heat to 350 degrees
-Allow a turducken to rest for 20 - 30 minutes and a turducken roll 15 minutes before carving. 


 
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