Turducken

I know the company and they make a good product.

To get the internal temps of about 160�-165� ,you need for safety,you need to be cooking at a full 375�-400�.

Unless you are cooking on a FEC,Cookshacks don't lend themselves to this product.

Ok, I'll nibble! What the heck is a turducken?

A chicken tucked into a duck that is tucked into a turkey.


It always happens close to holidays when all three are trying to get away on interstate 99 and rear end each other. sorta

http://www.cajunspecialtymeats.com/browse.cfm/2,52.html?

nichboy,
I had the same question last year and Smokin' provided a link in the thread that explained the process. You might want to read the whole thread and find that link. Pretty interesting, but like Tom said its not for a CookShack electric smoker.

Geiyser, great memory.

Here's the post (I found it, did a search on "turducken" and member # "5" (me).

Turducken post

How about this.

An ostrich, stuffed with a turkey, stuffed with a goose, stuffed with roaster chicken, stuffed with a duck, stuffed with a pheasant, stuffed with a grouse, stuffed with a dove, stuffed with a sparrow.

I am sure you could put something in between the ostrich and turkey, but not sure what, maybe a swan.

Don't know what to call it either, but do know "it's done when it's done" and then you eat.

I think I read that one line somewhere, believe it was a quote from someone famous.

If anyone trys to make this please post pictures of every step of the way.

I thought a turdunken was a turkey with 4 extra legs that John Madden gave away at thanksgiving footbal games on TV,,,lol. At least I thought he called them that.
also, I was watching a show called modern marvels and the topic that week was "butchers" and how meat has been handled since the cattle drive days,,,very interesting. During the show they talked about how the Romans stuffed a chicken in a goose in a pig in a cow and roasted that,,,bet it was hard to get that chicken to 180,,haha

Smokin'

I went back and reread those 2 threads you provided. Let me throw this out to you pros....

Both recipes call for cooking temps less than 300 degrees. One says go 9 hrs at 225. The other says go 12 hrs at an astonishing low 190 degrees.

Now, I know ovens come to temp quicker than our 500 and 1200 watt smokette cookers, but what if we preheated them w/o wood in the wood box for an hour or 2 at 250?

At that time we could slam the loaded wood box home and shove the flock in on the second lowest shelf setting. Keep it cranked at 250 for an hour to regain temp, then set it back to 225.

You may have to briefly soak the wood chunks (so they dont burn so quick), and put them in a foil boat to protect the element.

Whadya think?