Tips & Tricks
First things first — relax.
We've shipped perishable Cajun food across the country for three decades, and we've made it about as foolproof as a holiday meal can get. Here's what's true the moment your box lands on the porch.
A little thaw is fine
Don't worry if the outside has softened in transit. We freeze every bird to –10° and wrap it tight, so it stays cold deep inside.
Already fully cooked
Every turkey and ham arrives fully cooked. There's no raw guesswork — you're simply heating it through to serve.
Keeps up to 2 weeks
Unopened, your turkey or ham holds beautifully in the refrigerator for up to two weeks before heating.
Or refreeze 18 months
Not ready yet? Pop it back in the freezer and it'll keep its flavor for up to eighteen months.
Heat it like we would.
Fried · Herb Roasted · Smoked
Whole Turkeys
The showstopper. Foil keeps it moist while it warms back to a perfect serving temperature.
Thaw in the refrigerator for 24–48 hours.
About 2 hours before cooking, take the turkey out and let it rest in a pan or the sink (no water) at room temperature.
Preheat the oven to 350°. Remove the plastic, but leave the turkey wrapped in foil.
Place the foil-wrapped turkey in a pan and heat 60–75 minutes, until warm and the internal temperature reaches 145°F.
Hams · Fried & Smoked Turkey Breasts
Hams & Turkey Breasts
Smaller cuts, shorter clock. Same foil-wrapped method for a tender, juicy result.
Thaw in the refrigerator for 24–48 hours.
About 2 hours before cooking, remove from the fridge and rest in a pan or sink (no water) at room temperature.
Preheat the oven to 350°. Remove the plastic but leave it wrapped in foil. If it isn't already foil-wrapped, cover the pan with foil before heating.
Heat 30–45 minutes — until the internal temperature hits 165°F for turkey or 145°F for ham.
The legendary three-bird roast
Turducken
A low-and-slow centerpiece worth the wait. Pick the method that suits your kitchen.
Keep it frozen until three days before you want to cook it.
Thaw in the refrigerator for 48–72 hours.
Preheat the oven to 375°. Remove the tur-duc-hen from the plastic bag and place it in a baking pan.
Add 1 cup of chicken or turkey broth, cover, and bake for 3 hours.
Uncover and cook an additional 1.5 hours, or until the internal temperature reaches 160°.
Remove from the oven and rest 20 minutes before slicing.
Keep it frozen until three days before cooking, then thaw in the fridge 48–72 hours.
Preheat the oven to 375°.
Billy suggests a large Reynolds Cook Bag — it simplifies the process and makes a moister tur-duc-hen.
Following the cook-bag instructions, add the tur-duc-hen plus 1 cup of chicken or turkey broth.
Seal the bag, then turn the tur-duc-hen upside down to cook breast-down.
Poke a few vent holes and bake 4½ hours, or until the internal temperature reaches 160°.
Rest 20 minutes, then cut the bag open carefully — steam will release!
The finishing move
Pour on the Geaux Juice.
Once the turkey is sliced, spoon our World-Famous Geaux Juice over each serving for a little extra kick. It's especially good on the Lightly Seasoned Cajun Fried Turkey, for anyone who likes their portion turned up a notch.
Shop Geaux Juice
A couple of house favorites.
Family Recipe · Appetizer
We Be Jam'n Dip
- 1 cup chopped pecans
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onion
Method. Combine the ingredients and mix well.
Then top it all with Hot Pepper Peach Preserves.
For the brave · DIY
Fry Your Own Turkey
Feeling adventurous? Grab our Geaux Juice Kit — Fry Your Own Turkey Kit and follow along with the how-to video in our Videos section. It walks you through brining, injecting, and frying for that signature crispy, juicy result.
More than you want to take on? Let Mr. Billy fry it for you.
Ten tips for perfect grilling.
Clean & pre-heat the grill on high before you use it.
Lightly oil everything before the meat goes on — it helps the sear and prevents sticking.
Season all meats before grilling.
Sear the outside of steaks to lock in flavor and juiciness.
Use tongs or a spatula to turn — a fork pierces the meat and dries it out.
Cover the grill as much as possible to lock in flavor and prevent flare-ups.
Keep a spray bottle of water handy to douse unexpected flare-ups.
Use the 60/40 method — 60% of the time on the first side, 40% on the second.
Always plate cooked food on a clean plate — never the one that carried the raw meat out.
Let food rest five minutes before serving to keep all that moisture inside.
From our family to yours.
We're a small, family-run business, and we sincerely appreciate the honor of your business. If you ever have a question, a concern, or just a good idea, we would genuinely love to hear from you.
It still amazes me — all these years since I fried that first turkey in my garage. My sincere thanks to everyone for supporting my small business and gathering around our food. Here's to many more seasons at the table.
Hungry yet? Let's eat.
Fully cooked, carefully packed, and shipped nationwide — all you have to do is heat, slice, and serve.