The deal: A limited number of turduckens prepared by chef Elise Wiggins, available for pickup Nov. 23-25
What's for dinner: A turducken, of course, which is a boneless chicken stuffed into a duck stuffed into a turkey, with layers of rice nut dressing, Creole andouille cornbread dressing and boudin dressing between the birds. This 25-pound feast feeds eight to 12 people and comes to you uncooked—pop it in a 190-degree oven the night before you want to eat it and wake up to a house that smells like Thanksgiving.
Price: $200
How to order: Call 303-645-3779 by Nov. 21
Chook
1300 S. Pearl St. and 4340 E. 8th Ave.
The deal: Rotisserie chicken dinners for four and a sweden email list la carte sides and drinks from chef Alex Seidel’s beloved Australian-style chook shop, available Nov. 23-27
What’s for dinner: Opt for the four-person feast, and you’ll get a whole roast chicken, three larger sides, such as stuffing and sweet potatoes, a large salad, and your choice of Füdmil’s pecan or pumpkin pies. You can also order party-sized sides from the regular menu, pick up containers of Chook’s wonderful gravy, packs of sandwich rolls the next day, bottles of hot toddies and hot mulled wine, and Chook’s salt, to spice up all of the above (not the pies).
Price: $59.95 for the meal, other prices vary
How to order: Online
Restaurants Beats Edibles
The Deal: At-home offerings via a collaboration between chef Justin Cucci’s Root Down, Linger and El Five, plus a separate vegan and gluten-free option, available for pickup Nov. 24 or 25
What’s for dinner: All-natural turkey from Barber’s Foods, prepared two ways: sous-vide-cooked, cured legs and brined-roasted breasts. Choose from Yukon Gold mashed potatoes and cauliflower or a sweet potato dauphinoise. You also get cornbread stuffing with Spanish chorizo, apples, chestnuts and shiitakes, and your choice of a vegetarian side. Vegan and gluten-free options are also available.
