Turducken

Andy(HoDeDo) has. If you want to look at pics go to our website. www.smokeonwheels.com , pics, polar swine. They got 2nd place with it, if I remember. He will check in later on the forum if you have questions, or you could PM him.

Somewhere in the archives is at least one discussion of turducken...you're early, it is usually brought up around Thanksgiving.:-D

http://www.bbq-brethren.com/forum/showthread.php?t=16225&highlight=turducken

There are probably more threads out there.

To re-iterate my statement in the referenced thread. I highly reccomend against a bready stuffing. An all meat turducken is much juicier in my experience.

I prepared a Turducken for thanksgiving last year. I didn't smoke it though. It turned out very good, moist and tasty. The pictures are posted at the below link. I also did some posts on the process including brining and those links are listed below also.

The hardest part of the process is the deboning. If you have the patience then do it yourself. It took 9 hours to cook in the oven at 225 degrees. I did include a cajun inspired stuffing. The brining was probably responsible for it staying moist. Now that you brought it up, maybe I'll try doing it again and this time smoking it..

http://www.flickr.com/photos/soulfusionkitchen/sets/1444815/

http://soulfusionkitchen.blogspot.com/2005/11/turducken-here-i-come.html

http://soulfusionkitchen.blogspot.com/2005/11/turducken-almost-there.html

http://soulfusionkitchen.blogspot.com/2005/11/turducken-15-degrees-to-go.html

Where the heck can you buy a turducken for $30? Cheapest I have seen is $60

As Kim mentioned above Andy and I made a Turdunken last February for a contest. Deboning the birds wasn't easy but it came out good. Andy has pics on his web site. Got the recipe off the Food Network web site - I think they also showed or had a link that showed how to debone the birds.

I gotta say that, that does not look appealing at all......I'm sure its good....just not for me.