Turducken

[scp]

I am thinking of smoking one of these for Thanksgiving. Anybody tried it with success. I am thinking 275 until IT is in the 165 range.

Also anyone have a preference on where to get it?

http://www.cajungrocer.com/turducken-with-cornbread-10-lbs.html

http://www.lacrawfish.com/Turducken-C22.aspx?gclid=CKOcnaWCkMkCFQaTaQodag4OJw

http://www.nolacajun.com/thanksgiving/10-lb-turduckens?gclid=CP7j7qyDkMkCFYRDaQoduBkFyg


http://www.cajunspecialtymeats.com/turduckens.html

 

[IamMadMan]

Never tried one..... But seen it on the food network....

http://www.foodnetwork.com/recipes/...nd-boneless-chicken-one-big-bird-recipe0.html

 

[JD08]

I did one about 8-10 years ago. If memory serves, it was similar to cooking a regular turkey, but you need to make sure the center is at the right temp, so the outer part was a little overdone. I did mine inside though and ended up liking the duck better than the turkey and the chicken kinda got lost flavor-wise.

 

[yakdung]

[ame]https://youtu.be/MpnMHgGRJag[/ame]

https://www.chefpaul.com/site384.php

http://www.nola.com/food/index.ssf/2014/05/tracking_the_turducken_now_in.html

 

[ewknapp08]

This seems like the appropriate place to leave this.

 

[Jason TQ]

I've never cooked one but have eaten multiple and never had one where one or two of the meats weren't dry and most all 3 meats tasted similar. I'd just assume cook all 3 separate so they can all be great. I still want to cook one myself though just to see what happens.

 

[Seefyre]

I have had a couple folks have bought, even went through the tedious but fun process of making my own.

The problem with Turducken is it tends to be so tightly packed, it is such a dense mass that it is difficult to get the center meat-chicken, up to safe temperature without drying out the outer birds.

The stuffing theoretically helps with moisture but it adds to the denseness of the overall bird. They are fun at the table and a conversation piece but you won't be blown away most likely.

 

[goidtman]

I brined all parts overnight and put on at 6am. Cooked at 275 and was done around 4:30. Temp will tell you when it was done. Stuffed the areas where bones were taken out and cavity. Did not care for stuffing, but meat was amazing.

Good luck!

 

[scp]

They are fun at the table and a conversation piece but you won't be blown away most likely.

This seems to be what I am expecting...may just do it along with a regular turkey.

 

[padge31]

I got one from turduken.com and it cost 70.00 bucks. I was scared to use the smoker and ruin it so I used the oven. It was ok, but I wouldn't spend 70 dollars again on it.

 

[Swine Spectator]

I can't say that I'd recommend it. Like others said, The meat is overcooked by the time that the stuffing is ready.

It might work as a sous-vide project...

 

[mikemci]

Seems like a stupid idea.

 

[Teleking]

Deep fried?

 

[dport7]

This seems like the appropriate place to leave this.

Hmmm, it all better with bacon!!