Duck & Turkey on the sunshine coast

  • Traditional butchering done on-site
  • Fresh, locally sourced Australian meats
  • Convenient packaging & bulk options

Request a call back

Sunshine Coast Duck & Turkey

When it comes to special occasions or rich, flavour-packed meals, duck and turkey deserve a spot on the table.


At Nambour Heights Butchery on the Sunshine Coast, we offer premium-quality duck and turkey—available as whole birds or portioned cuts—to help you prepare everything from a festive feast to a flavourful weeknight dinner. Whether you’re roasting for Christmas, planning a gourmet dish, or simply want something different, we’ll help you choose the right size, cut & prep.


Here’s what we offer to make it simple:


  • Whole birds & custom portions
  • Rich flavour & premium texture
  • Perfect for roasting or slow cooking


We make it easy to serve something special with expert butchering, flexible supply, and advice on portioning or prep. For quality duck and turkey that cooks beautifully and tastes even better, we’ve got you covered.


Call 07 5441 6400 to check availability or place an order.

Mastering the Art of Ink

Whether it’s a holiday centrepiece or a midweek roast, duck and turkey offer flavour and versatility that standard cuts can’t match.


We supply both whole birds and portioned options, helping you prep the right amount for the table or the freezer. Duck brings a rich, tender texture perfect for oven roasting, while turkey offers a leaner profile for larger gatherings, slow cooks, or meal prep.


We make planning and prep easier with:


  • Flexible ordering for all occasions
  • Vacuum-sealed & freezer-ready packaging
  • Expert butchering for ideal cuts


Ideal for families, food lovers & local kitchens, our duck and turkey are prepared fresh and portioned your way. Whether you’re catering a group or stocking up for dinners ahead, we’ll get it ready to suit your routine.

Three raw lamb shanks are sitting on a blue cutting board.

Frequently Asked Questions

  • How do I cook a whole duck or turkey evenly?

    Start by allowing the bird to reach room temperature before cooking. Use a meat thermometer to monitor internal temperature—duck is best at 74°C, turkey at 75°C in the thickest part. Baste regularly and rest the meat for 15–20 minutes before carving for juicier results.

  • Can duck or turkey be frozen safely?

    Yes, both duck and turkey freeze well if stored correctly. Wrap the meat tightly or use vacuum-sealed packaging. Frozen poultry can last up to 6 months. Always defrost slowly in the fridge over 24–48 hours and cook within a day or two of thawing.

  • Is duck higher in fat than turkey?

    Duck has a higher fat content, especially in the skin, which contributes to its rich flavour and crispy texture when roasted. Turkey is leaner and lower in saturated fat, making it popular for health-conscious meals and larger portions. The choice depends on flavour and dietary needs.