Thanksgiving is just around the corner!!! With vintage Q-view

Discussion in 'Poultry' started by mdboatbum, May 13, 2013.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Well, not really, But it will be here before we know it. I was looking for pictures of something else and came across these that I thought I'd lost of my first Turducken from a few years back. 

    If I recall, it was about a 12-14lb turkey, a 6lb duck and a 3-4lb chicken. Was REALLY intimidating boning all the birds, and getting it done in a timely fashion so as to keep everything out of the danger zone. I believe I used 2 kinds of stuffing, a traditional bread stuffing for the first later and a cornbread/sausage stuffing for the inner layer. This one was done in the oven, as I didn't have a smoker yet, but I'm thinking this year I need to smoke one. I've heard a lot of concerns about smoking turduckens due to the long ride at low temps. I'd suggest going hot and fast. This one took around six hours at 350˚ if I remember correctly, and as far as I know no one died. Though we haven't heard from uncle Fred in a few years....








     
    Last edited: May 13, 2013
  2. :icon_eek:



    Looks real good!




    ~Martin :biggrin:
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! I looked a few recipes and most showed cooking the birds at 375* until 165 in the center of stuffing and 180 in the thigh. Approx 5 hours time. I can get the mini-wsm up to that temp, but I'm not sure I can for 5 hours [​IMG]

    This one from Paula Dean said this:

    "Roast turducken for 15 minutes @ 500f. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F"

    "If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees"

    Read more at: http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html?oc=linkback

    Not sure but that seems to be a bit low for temps all around.
     
  4. Looks really good and you are right...Thanksgiving will be upon us before we know it.
     
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Yeah, I'm not too sure I'd follow Paula's advice on this one. I brined my turkey beforehand, and at 350˚ it was done in a reasonable amount of time and not dried out. I think on the mini depending on the weather, I should be able to get 325˚-350˚ for between 4 and 6 hours out of a fully lit basket of Stubbs or similar hardwood briquettes. If it doesn't make it that long, reloading is a breeze. I just fire a chimney of coals, lift off the pot, leaving the lid on to preserve the heat, dump ashes if necessary, refill the basket and replace the pot. I usually only lose 15-20 degrees. The whole process takes only 30-40 seconds if you have a helper.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yeah I have done the same thing. I have been using 365 brand lump charcoal lately and it burns faster than the briquettes, so I have had to do the reload a few times. Sure like the mini.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Boatbum!!!

    Nice Job!

    Bear
     
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That thread title gets a person's attention!  [​IMG]   [​IMG]   Never tried to do a turducken, but yours looked great! 

    Red
     

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