This holiday season,Poinbank Popeyes is again offering its pre-cooked "fan-favorite" Cajun-style turkey. 

"We've perfected our pre-cooked Turkey so all you have to do is thaw, heat, and serve, giving you more time to enjoy and celebrate," Popeyes said on its website. 

For the third consecutive year, the restaurant is offering delivery for turkey purchases, bringing the Thanksgiving spirit right to your front doorstep. 

Should you get it this Thanksgiving? Here's what to know about the Popeyes offering this year.

How much is the Popeyes Cajun-style turkey?

The turkey comes seasoned with the brand's iconic Louisiana-style seasonings that give it a zesty, bold flavor, according to Popeyes.

One Cajun-style turkey costs $99 plus tax with shipping included, and it feeds approximately 8 to 12 people, Popeyes said.

Popeyes is offering delivery for its turkey

The $99 price tag for the turkey includes shipping, which takes around one to three business days from the time of purchase.

Customers can also purchase the turkey in-store, but Popeyes recommends customers to contact their local Popeyes to ask about availability.

How big are Popeyes Cajun-style turkeys?

According to Popeyes, the turkeys range between 11 and 13 pounds, giving diners plenty of turkey to eat.

Popeyes Cajun-style turkey recipe

Here are Popeyes' cooking instructions on how to prepare the Cajun-style turkeys:

• Thaw 72 hours in the refrigerator or in cold water (changing water hourly). Popeyes says "DO NOT thaw at room temperature. Always leave in sealed plastic during thawing."
• Preheat conventional oven to 375 degrees Fahrenheit.
• Remove all packaging, reserving juices.
• Place turkey on a rack in a large roasting pan and pour juices into the pan.
• Cover with aluminum foil, forming a tight seal around the edges of the pan.
• Heat on the lower rack in the oven for 1.5 hours.
• Remove the foil and heat the uncovered turkey for 30 more minutes and until the internal temperature reaches 140 degrees Fahrenheit as measured by meat thermometer inserted into the deepest part of breast meat (not touching the bone).
• Let stand 20 minutes before carving.
• Save pan drippings for gravy if desired.

Fernando Cervantes Jr. is a trending news reporter for USA TODAY. Reach him at [email protected] and follow him on X @fern_cerv_.