Turducken, anyone?

[Chief2]

A shipmate from Baton Rouge sent me a turducken - a boneless turkey stuffed with a boneless duck, stuffed with a boneless chicken stuffed with cornbread/shrimp stuffing.

I'm wondering if I can do this concoction on the WSM. Anyone ever tried one of these? I am worried about over-cooking the turkey in order to bring the stuffing up to temp.

Any comments?

[Vermin99]

The one and only turducken I have ever cooked was done on a WSM. Just cook it like you would a regular turkey. No water in the pan and run your WSM vents wide open. Maintain around 325-350 *F

[Richtee]

The one and only turducken I have ever cooked was done on a WSM. Just cook it like you would a regular turkey. No water in the pan and run your WSM vents wide open. Maintain around 325-350 *F

Do NOT mess around wih temps. Those things are bordering a health hazard.

GIT-R-DONE!

[Slanted88]

Do NOT mess around wih temps. Those things are bordering a health hazard.

Exactly...They closed a shop in Destin with that same problem...Folks were sick & had the poopies...

[Capt]

Exactly...They closed a shop in Destin with that same problem...Folks were sick & had the poopies...

[MrZip66]

Do NOT mess around wih temps. Those things are bordering a health hazard.

GIT-R-DONE!

Ever since I've seen one, I've always wanted one. Like anything else, if you're gonna do it, you might as well do it right. I'm gonna try this at some point, but I'd love to hear you expound on the food safety part of this...

[jwbtulsa]

Check Herbert's specialty meats. They have a family member who opened a great shop here in Tulsa. Perhaps they have some advice. Crazy Cajuns!

[Richtee]

Ever since I've seen one, I've always wanted one. Like anything else, if you're gonna do it, you might as well do it right. I'm gonna try this at some point, but I'd love to hear you expound on the food safety part of this...

OK..first off.. we talkin' poultry. And poultry stuffed. Problematic due to considerations of it BEING poultry. Now... we stuff said poultry WITH poultry. And again with MORE poultry.

All of which I consider infected. And treat it as such in my kitchen.

Sooo..suffice to say I'd NEVER cook one of these. But if I did..there would be no "low and slow" about it.

Consider that hunk of meat. And ...you need 165 within 4 hours. Just saying. On edit...oops..Ok..140 but needs 165. My bad.

[Chief2]

I've cooked a turducken before, but inside in the oven. I must say, it was WONDERFUL! Reaching correct temps throughout the bird(s) PLUS the stuffing is key. I have my doubts if it could be done on a WSM.

Now, if I had a Primo, I wouldn't hesitate.

[Richtee]

I've cooked a turducken before, but inside in the oven. I must say, it was WONDERFUL! Reaching correct temps throughout the bird(s) PLUS the stuffing is key. I have my doubts if it could be done on a WSM.

Now, if I had a Primo, I wouldn't hesitate.

Depends on how yer running the WSM. If you use a smaller drip pan instead of the water bowl, or even an empty bowl, foil covered, you can run those temps. I do.

[Jimh]

well these comments would scare the DUCK out most everyone

[curious aardvark]

even cooked shrimp can be a health hazard.

Tell you what would be good though.

Bone out the birds yourself (much easier than you think it is)

And then cure them for a couple of days in a curing brine. THEN build your turducken and cook it any way you like :-)

I've deboned and stuffed a few birds, just not done the stuffing birds with birds.

What you tend to find with the commercially produced roasts is they are not true turduckens. They're made of meatglued breasts and about 50% of the total weight is the stuffing. They just don't look all that appealing to me.

But a cured whole bird job would defintiely be something to have a go at.

[chisoxjim]

Depends on how yer running the WSM. If you use a smaller drip pan instead of the water bowl, or even an empty bowl, foil covered, you can run those temps. I do.

yep, WSM can run 350 as easy and as steady as it can run 245 with the proper set up.

did my turducken in the oven, i like some things that I eat to not be cooked over/with charcoal).

[Snarlingiron]

I have done 3 or 4 of these for various Thanksgivings and Christmas. I have always done them in the oven, and they are one of the most delicious things ever! I had a great aunt over for Thanksgiving one year when I did one of these and I thought she was going to founder on the stuff. I have plans to de-bone a small turkey and stuff it with Jambalaya this Thanksgiving. I do have a killer Jambalaya recipe!

[curious aardvark]

contemplating a duck stuffed with a pheasant stuffed with a pigeon. Pigeon and pheasant are both quite dry birds so the fat from the duck would keep the whole thing moist.
All three brined and cured as well would produce something seriosuly different.