Turducken questions

Discussion in 'Poultry' started by smokinal, Nov 4, 2011.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have been wanting to smoke a turducken for a long time and thought this would be the year to do it. I have been reading everything I can about them. Watching video's on how to de-bone a bird. Even bought a boning knife. However, I am bothered by the fact that most recipes call for cooking the bird at 225 for anywhere from 16-22 hours. I saw one of them that weighed 35 pounds. They all say if you cook it too fast the turkey will dry out before the chicken gets done. Now we all know that this thing is going to be in the danger zone for probably 10-12 hours, maybe more. Also every recipe has stuffing in between each of the birds & in the middle. Now were talking about raw eggs too. I really want to try one, but it goes against everything I have learned here. What do you guys think? I would really like to hear from all of you, but especially the safe food guys. I really want to do this, but we have friends coming over for TG Day & I certainly don't want to get anyone sick. The thing is you never hear of anyone getting sick eating a turducken. I just don't understand.
  2. moikel

    moikel Master of the Pit OTBS Member

    35 pounds say what?? My butcher does his version,no stuffing.Raw eggs ,Im not that up on this but dont like it in principle. Scale it down a bit maybe? Interested to see what the members with the knowledge have to say,
  3. Hi Al,

    I've never cooked or smoked a turducken but like you, many many birds.

    The USDA.gov site states if all layers (including stuffing) reach 165* IT

    you are good to go.

    I say go for it, you're a pro and know a lot of things about birds and smoking.

    I think it would turn out to be a great tutorial, but, it's also T-Day and you

    will be busy. Let's talk more at the gathering and get some input there.

  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now I have never made one myself I have on the other hand cooked a few of them. Now the stuffing was a jambalaya instead of traditional stuffing with eggs involved. I only had to cook mine about 4-5 hours tho. Now ours turned out pretty good but they are alittle different with some different flavors maybe because ours came from Louisiana and the duck still had some gamey flavors (I loved it) but the overall conceits was good. Now go for it and don't forget the Q-view.

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