Please follow these guidelines for cooking your Fresh HoKa Turkey!

Always cook turkey to 165 degrees F – internal temperature!

Cooking times are approximate, at 325 degrees Fahrenheit, for a FRESH Turkey:

Weight in pounds

Not Stuffed


6 – 8 lb Breast
2.25 – 3.25 hours
8 – 12
2.75 – 3.00 hours
3.00 – 3.50 hours
12 – 14
3.00 – 3.75 hours
3.50 – 4.00 hours
14 – 18
3.75 – 4.25 hours
4.00 – 4.25 hours
18 – 20
4.25 – 4.50 hours
4.25 – 4.75 hours
20 – 24
4.50 – 5.00 hours
4.75 – 5.25 hours
24 – 30
5.00 – 6.00 hours
5.25 – 6.00 hours

Turkey is fully cooked at 165 degrees F – at inner thigh, not touching bone with thermometer. Check turkey temperature one hour prior to recommended cooking time! Turkey will continue to cook even after being removed from the oven, so remove at 165 F and wait 20 minutes before removing stuffing and carving.

  • Roast turkey on flat rack in 2 inch deep roasting pan.
  • Brush skin with oil to prevent drying and to aid in obtaining golden color.
  • Place turkey, breast side up, in preheated 325 degree oven.
  • If turkey is stuffed, make sure stuffing temperature reaches 165 degrees before removing turkey from oven.
  • Temperature of turkey should be checked at the inner thigh of the turkey, not touching any bone.
  • Juices from the turkey should be clear, not reddish pink.
  • When desired level of browning occurs, cover breast with foil tent to prevent drying.
  • After removing turkey from oven, let turkey rest at least 20 minutes before removing stuffing and carving.

No-Basting Method – No need to cover with foil!

Wash turkey in cold water. Season turkey to desired taste then wrap in cheesecloth. Melt butter and pour over cheesecloth, or use basting brush to paint cheesecloth. Cook turkey with cheesecloth on. Remove cheesecloth after removing turkey from the oven, then let turkey rest for 15 minutes before carving. No need to baste, no need for foil tent. Turkey will brown and cook beautifully!

Casey’s Foods Turducken

Turducken is a recipe idea that came from Cajun Chef Paul Prudhomme. It is a turkey, stuffed with a duck, stuffed with a chicken, with layers of stuffing and seasonings between each of the birds. The chicken and duck are de-boned, and the turkey is de-boned except for the wings and legs. A turducken weighs between 18 and 20 pounds, and feeds 18 to 20 people.

Some time ago, an article appeared in the Wall Street Journal about this unusual combination, which created interest in this area. Thanks to WGN’s Spike O’Dell and Dean Richards who plugged our store by calling our butchers for information about the Turducken and telling their listeners how to order from us!

Cooking Instructions:

The traditional Cajun cooking method is to place the Turducken into an ungreased 11" x 15" baking pan with sides at least 2.5 inches deep. Bake the Turducken at 190F, about 12 hours, until meat thermometer reads 165F. There is no need to baste, but you will need to remove accumulated drippings from the pan every so often so the lower portion of the turkey does not deep fry in the hot oil. A rack may also be used to lift the Turducken from the juices.

Alternative cooking instructions:

Bake at 300F for 6-7 hours, until meat thermometer reaches 165F.

When done, remove Turducken from oven and let rest and cool for one hour. Gravy can be made with the pan drippings. With strong spatulas inserted underneath (remember, there are no bones to support the bird’s structure), carefully transfer the Turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains all three meats.

Turducken Breasts can be cooked at either 190F for 6-7 hours, or 300F for approximately 4 hours. Turducken Breasts contain no bones. Turducken breasts weigh 8 to 10 pounds and feed 8 to 10 people.

Poultry should always be cooked to an internal minimum temperature of 165F!