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Turducken - On the Smoker THAT'S RIGHT!

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  • Turducken - On the Smoker THAT'S RIGHT!

    Oh no you didn't!

    Oh yes I did!


    I've noticed that lots of people want to do turducken on the smoker but it is sort of frowned upon considering the size and danger zone issues but I'm a rebel, or maybe just

    Let me say that I would never risk anyones health or safety by doing something stupid so here's what's doing with the birdie.

    Turducken, normally $60 but was on sale for $30, Hell yeah!



    Read some reviews on this brand and some people loved it but a few of the more common complaints were that the meat wasn't flavorful enough and that the turkey breast ends up dry. Oh, and that it has a tendency to fall apart when thawing or cooking.

    My solution to fix these problems was to tie it up while thawing then again before cooking, bacon on top for moisture and smoke for flavor





    Birds actual weight was close to 17lbs and thought it was too big to fit on my gas smoker. Could have done it on the CG but screwed up ankle and hobbling around I went a slightly easier route.
    Took the legs off of my Weber Kettle and fit that on top of the gas smoker, sealed up the gaps with some foil.



    Gonna run the smoker at 350 for 2 hours, check internal and see where it's at and toss into the oven if I'm not convinced it will push past 140 before 4 hours is up.
    Smoking with a mixture of apple and hickory.

    Will update as it cooks and finishes
    There is a cure...http://phoenixtears.ca/

    sigpic

  • #2
    Originally posted by Fire it up View Post



    I have to admit... This must be the original Ugly Drum / Kettle Smoker.. It even has foil tape!!
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

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    • #3
      Originally posted by Texas-Hunter View Post
      I have to admit... This must be the original Ugly Drum / Kettle Smoker.. It even has foil tape!!


      That was the beauty that got me into smoking. Was slightly dented gourmet electric reduced so gave it a shot. Ended up taking out the element, drilling some holes and use it now with the base for a turkey fryer and now it's my ugly little gasser
      There is a cure...http://phoenixtears.ca/

      sigpic

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      • #4
        Best i ever had was deep fried......

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        • #5
          Man! You gotta be wound up thinking that gig up! I ain't never....
          Sunset Eagle Aviation
          https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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          • #6
            Get after it man! Talk about creativity, whew* You in another league for sure.
            Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
            My best asset however is the inspiration from the members on this forum.

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            @SmokinJim52 on Twitter

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            • #7
              Originally posted by Texas-Hunter View Post
              I have to admit... This must be the original Ugly Drum / Kettle Smoker.. It even has foil tape!!
              I almost did that w/ some old stuff but the kettle kept tipping. i didn't think of exhaust tape.
              brink vertical charcoal(the carp)
              18" old smokey charcoal grill/smoker
              cast iron Hibachi
              22" Kettle w/ "Smoke-EZ" styled riser extension
              & rotisserator
              12x7 wells cargo vending trailer(mods in progress)
              stuffer,slicer & more carp than i can fit in it...
              Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

              Blues-N-Cues Concessions & Catering
              http://blues-n-cuesbbq.com/
              my music recordings-
              http://www.reverbnation.com/rlcltd





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              • #8
                The idea for it came about when I was wondering how I was going to run some 36 hours when cold smoking my ham.
                Don't have an amazn and adding a few coals and chunks of wood every hour or so to the CG would be too much staying awake for me so came up with that idea, then realized no reason it shouldn't work with hot smoking as well
                There is a cure...http://phoenixtears.ca/

                sigpic

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                • #9
                  This is gonna be cool
                  sigpic

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                  • #10
                    Can't wait to see the Frankenstein Bird comin outta the smoke!
                    Lang 84 Deluxe (sold it, broke my heart)
                    Weber Performer
                    Weber 22.5" OTG
                    Weber Q Tabletop Gasser
                    Bunch of Sausage Makin' Kit
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                    BBQ Food Truck

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                    • #11
                      So after 3 hours in the smoke running at 350 she was reading an internal temp of 122 so I tossed it in the preheated 375 degree oven and pushed through the danger zone within the next hour. (probably would have been fine left on the smoker but wanted to play it safe)
                      Took another hour of cooking to hit 170 internal (went 5 degrees higher just to be safe since the cavity is so large) then rested for 15 minutes under tented foil before slicing.

                      I debated on placing it on a rack over the pan as it cooked in the oven which I didn't do but would have been a good idea.
                      Not the greatest pic...



                      Few sliced open pics, lotta stuffing in there but was glad it was a good ratio of corned bread to rice stuffing.

                      I like the steam pouring out on left side of the pic



                      Front shot



                      Plated pic
                      Breast meat was really juicy



                      Removed the bacon half an hour before it came out of the oven, could have removed it a bit sooner so the skin would have crisped up a bit more but it was fine and not chewy at all. Meat was moist, rice stuffing had a good seasoning to it and cornbread stuffing was nice and sweet.
                      Wasn't as much duck as I had hoped in there but what there was was still tasty.
                      Smoke flavor was very good as well, not too strong but could have used more apple in the mix I think.

                      I was extremely happy with the way this came out and didn't even need gravy with it!

                      Anyone who is thinking of doing a turducken (tur-duc-hen) on the smoker I would highly recommend it as long as you can get the cooking temps up high enough to stay on the safe side and be sure that it rises above 140 in 4 hours. Nothing wrong with finishing in the oven when you have to as long as it has had some time in the smoke.
                      There is a cure...http://phoenixtears.ca/

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                      • #12
                        Nice finish Jimmy Looks pretty fricken good my man
                        sigpic

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                        • #13
                          Frankenstien smoker turns out frankestien bird

                          Looks good fire man
                          2-22.5'' weber
                          1-18'' weber
                          1 smokey joe
                          22.5'' wsm
                          24'' smoke vault
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                          Certified,Smoked Meat Sausage Head
                          Smoked meathead #135

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                          • #14
                            Jim! Nice burds!
                            Don

                            Humphrey's Pint
                            Weber Smokey Mountain 18.5"
                            Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
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                            Misfit #1674

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                            • #15
                              I love it! for the cooker! and for the cook!
                              Smoke it.. and they will come!

                              Rob
                              Recipes & Smokes in HD Video
                              SmokingPit.com



                              Yoder YS640
                              Yoder Wichita
                              Arizona BBQ Outfitters Scottsdale
                              Camp Chef FTG600 Flat Top Griddle
                              Blackstone 22" Flat Top Griddle

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