Turducken

HoDeDo

HoDeDo

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Two things -
#1 Anyone else here done a Turducken? I'd like some other recipes, and experiences/tips smoking one!
#2 Pics of the turducken MoKan and I did are now posted at my website in the "Polar Swine" page - Feel free to check out the pics and the website in general - I just totally revamped it, so I would love suggestions on it too, it is a work in progress....
 
I did a search on goggle and found a site that gave the blow by blow of how to bone stuff and cook. One of the football announcers said he upped it one and stuffed the turduckin in a pig to roast. Sounds good to me. I have eaten but not cooked a turducken. Good luck
 
I can tell you from experience that de-boning the birds is the hard part - especially after a few drinks!! We got our recipe from the food network and it was excellent.
 
Did one 2 years ago for Thanksgiving..

Had the butcher debone it btw...

was the best tasting bird(Plural) that we ever had.. we did it in the oven.. think it took 16 hours to do, but was moist and tender as you can imagine... we did the 3 different stuffings as well.. regular, corn bread, and oyster.. zipped all three of em up ,as well..

my mouth is watering just think about it.. I'd be curious to see how long it would take in a smoker..

I remember how hard it was sewing that thing up,, lol it looked like a frankenstien bird when we finished sewin it...

I'll try and find pics and load em up here...
 
Instead of stuffing inside a pig, wouldn't it be more appropriate to use an ostrich? That would make an interesting turduckenich!

I've been threatening to do a turducken for a couple of years... I may break down and do it this year sometime... maybe after I get a bigger smoker.
 
MoKanMeathead said:
I can tell you from experience that de-boning the birds is the hard part - especially after a few drinks!! We got our recipe from the food network and it was excellent.
Click to expand...

I think it helped that the captain was out, gave you some pirate knife skills.... ARRRRRR!:twisted:
 
Andy, the website looks great. That turkey looks like it's having a breach birth.
LOL.
 
Kevin said:
Andy, the website looks great. That turkey looks like it's having a breach birth.
LOL.
Click to expand...

That was Mokan's idea. Figured it would be funny to leave the chicken legs on... tailpipes :wink: Breach.... that gives me an idea for presentation next time - forceps.... hmmm, or I guess cosby used " salad spoons :p
 
Just found my notes from that day ... what we did, according to the recipe, was oven at 190* from 11.30 PM until 9.30AM... at 9.30 am the juices just started to flow from bird...turned heat up to 325 at 9:30 am...... about 10.30 am,we added a cup of stock to the pan, that we got from all the bones of the birds ... about 11.30 an we started bastin ,...took out bird at 2 PM .. let sit in cooler with towels for an hour , then sliced.. internal meat was still HOT 14.5 hours in total cooking

got all the stuffings we used, if any one needs em,, have had a hankerin, for a while , to do one in the smoker ... would be awesome ..
 
Last edited by a moderator:
Wow, Oven at 190 - that is low and slow. We used Paula Deen's recipe from Food Network, and it was wonderful. We cooked much hotter than that, and used an alum. steam tray to capture all the juices for the roasting effort in the cooker. We also brined the turkey per Paula's instructions - so everything was very moist. Your process sounds like it would turn out a great bird... I may try that route the next time we do one. Thanks for the notes!
 
HoDeDo said:
That is a great spread - have to agree with them on sewing it up. We used butchers twine, and it really took two of us to get it together neatly.
Click to expand...

We laughed so hard trying to sew that beast up...didn't hurt that it was 11.30 at night, and we had already taken a huge chunk out of a 1.5lt bottle of red wine:roll: we chuckled last night talking about it... I relooked at the notes we have.. the 190 was stated/noted in the recipe as being low, but the suggestion was to have the heat slowly permeate the birds, so at later times in the cooking process, the outside wouldnt dry the meat out.. the bump to 325 kinda "pushed" the heat towards the center of the beast... if ya do it , render the bones for stock/basting, to use for basting... nice touch to the process ..as well, we put cut up carrots, onions, garlic, and celery in the pan, to flavor the stock, to make gravy with, at around 11:45am

Nice web site, btw
 
I did a Turducken in the fall. I did not use any stuffing and placed a tray full of onions and some chile de arbol under the bird for the drippings. I held it at a pretty steady 220 for 16 hours. Meat was fantasticly juicy. Much better than the ones I have had with stuffing inside as well. The gravy from the drippings was great as well.
 
cmcadams said:
Instead of stuffing inside a pig, wouldn't it be more appropriate to use an ostrich? That would make an interesting turduckenich!
Click to expand...

I work with an Instant Messaging company called BANTU which for a project finish purchased a Turducken for the team from a Cajun place in Montgomery Al who had the same thought. Osterducken I still think Pork Fat Rules! Funny how great minds think alike.
 
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