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James Montigny
11-20-2016, 09:20 PM
I picked up a turducken this week to cook for Thanksgiving.
It's stuffed with a sausage jambalaya, which I thought would taste better than traditional bread stuffing.
I know, I'm 10 years behind the trend. It's about time that I try this.
Any tips on preparing this thing?

At first, I thought I could get it to stay together on a spit if I tied it well,
but it sounds like I'll end up smoking it on a roasting rack instead.
Not a huge deal really, I just don't want to dry it out.

What has (or hasn't) worked for you?
PatAttack
11-21-2016, 07:22 AM
I'd cook to an internal temp of 160°. That should be good enough and the carry over (rest period) should get you to 165° where you need to be. Good luck and we'd all love to see pics of this beauty!!
punchy
11-21-2016, 07:29 AM
in on this. I just received my first one too. was gonna start a thread, but you beat me to it.
McSpazatron
11-21-2016, 06:06 PM
Ah turducken. Nature's Majestic Beast!
Q Junkie
11-21-2016, 06:09 PM
Why is there not a "Mother Of All Turducken" thread????
James Montigny
11-23-2016, 10:17 PM
Why is there not a "Mother Of All Turducken" thread????
My thoughts exactly!

It seems to have been somewhat unpopular with the BBQ community, more of a novelty item.
I'll try it out tomorrow and see what happens.
If it's great, I'll do it again. If it's meh ... I'll stick to smoking individual birds and serve them on a platter.
North Is Up
11-23-2016, 10:30 PM
Did someone say, "Turducken?" :laugh:

https://pbs.twimg.com/media/B3UsFFmCIAA9yxd.png
Clay-b-que
11-23-2016, 10:39 PM
Just stuff all those things inside each other (each seasoned of coarse) and smoke, grill, oven, fry it into submission! I would make sure you try to check the inner most layer for done-ness! Pic???
dadsr4
11-23-2016, 10:50 PM
Why is there not a "Mother Of All Turducken" thread????
Because they are made, not born.
m-fine
11-24-2016, 07:21 AM
The only tip I can offer is LOW, SLOW, and LONG. You cannot rush a turducken because the turkey will way overcook before the chicken and stuffing is up to temp. I have thought about souse vide and then crisping with the drone, but have not bought a turducken since getting the Anova.
McSpazatron
11-24-2016, 09:48 AM
Because they are made, not born.

I disagree. They roam the wilds of africa. Here's proof
https://youtu.be/d_uurFy4h5Q