Smoked Turducken

Killer tune! Kinda short though.

Seems like I remember someone posting that the chicken that is inside the duck that is inside the turkey might be in the danger temp too long before it gets cooked sufficiently because it is so insulated by the other 2 birds.

Howdy Donna.

I'm no expert, but I have cooked a few.

I even made one by scratch,which was the last attempt at that.

Now,my hero,Chef Paul Prudhomme says you can cook it 200º-225º for 8-12 hrs,depending on the size and be just fine.

With all that poultry being involved,and not a lot of TQ,I'm a little afraid of long slow cooking.

Seems to me that an external temp of 225º will dry out the external layers,before you get a good safe 160º at the center.

I've done mine at higher temps and they were fine.

A 150,or FEC,should do them fine.

It makes a more interesting presentation to your guests,than fine eatin' IMO.

I'd be interested in how it turned out,though.

I think you should cook one and take pix.

quote:

Originally posted by Tom:
I even made one by scratch,which was the last attempt at that.

I have done a few from scratch as well by special request, and I have to agree with you Tom, not something I enjoy doing. Makes a huge mess out of the kitchen and the oven. Rather than whole birds, I now do it using breasts.

But I gotta admit, I does love the end product!!

I usually do them at 200 and find that works really well. Be sure to post some pics!!!

quote:

Originally posted by Donna:
Has anyone smoked a turducken? (A turducken is a [/URL]

I have not smoked a turducken but know where you can get one all done up, seasoned great, vacuum sealed and ready to feed 15 to 25 people.

Oh, you must drive over to Tulsa to get it. If Ed's Turducken does not meet your expectations then just let me know and I will re-imburse you for all your costs. (pretty confident, aren't I)

Here is their web address
www.hebertsmeats.com

They are a specialty meat market...good stuff.

MMMMMMMMMMMMMM...it is good

I have not smoked a turducken but know where you can get one all done up, seasoned great, vacuum sealed and ready to feed 15 to 25 people.

Let me clarify what I said...

and, you must cook it<-------small minor detail.

And where is that?

my message to you is a little split up...sorry.

The place to get the turducken is over in Tulsa and here is their website

http://www.hebertsmeats.com

www.hebertsmeats.com

$74.95 and serves 23 people.

Thanks! I have written to Hebert's and asked if they think it is safe to smoke one of these dense little guys. I will let you know what they say.

I e-mailed Hebert's and asked about smoking a turducken at 225F for about 6 8 hours. The answer was "just make sure the inside temperature of 165."

I am going to order one and give it a try. I'll report back.

The photo at hebertsmeats.com looks good!

<<I e-mailed Hebert's and asked about smoking a turducken at 225F for about 6 8 hours. The answer was "just make sure the inside temperature of 165.">>

Sounds like a legal disclaimer/CYA kind of response to me.

Sure you can smoke it. But, I don't know if I would want to. I had my first (and probably last) Herbert's turdukin about a year ago. If I recall correctly, they come pre-stuffed and I think the smoke would overwhelm the stuffing.

Other than the novelty of the product, none of us found anything special to rave about. I have had much better turkey, duck, and chicken in solo appearances. It's one of those "Been There - Done That" kind of things.

quote:

Originally posted by Donna:
I e-mailed Hebert's and asked about smoking a turducken at 225F for about 6 8 hours. The answer was "just make sure the inside temperature of 165."

I am going to order one and give it a try. I'll report back.

The photo at hebertsmeats.com looks good!

How did it turn out? I received one of these monsters for Christmas and was also thinking about smokin' it...

Thanks in advance!

Nice to see a noob using the "find" function.

OU Varmint Hunter, you get a gold star. I'm proud of ya, even if you are a Sooner!!!