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5 replies

TURDUCKEN - how to do the breast only?

FM Former Member
Hi All,

I've got some guests coming for Thanksgiving and they are bringing a Turducken. However, it isn't of the typical whole-bird variety - it's a turkey breast stuffed w/ the chicken & duck, sewed up like a football. Supposedly the same as the whole bird, but no remaining bonesconnective tissues and certainly smaller and more economical.

At any rate, I was thinking I'd put it in the smokette but without any smoke, as some of the guests do not like the smoky flavor -

I'm thinking 225 but I don't know approx how long this will take or what internal temp I should shoot for - any thoughts would be greatly appreciated.

DD
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uncledukeuncledukeMember
As much as I like my cookshack when I have done turduckens I've always put them in the oven, just never felt that the low slow heat would get the center up to temp quick enough. I've always done whole ones but still wouldn't be sure that even on just a breast size one that the heat would be enough to bring the center up quick enough to be safe. just my two cents....
T thousandoakieMember
Just to address one of your questions Dombey, your Cookshack, even without wood added to the smokebox, will still impart a smoke flavor to whatever is cooked in it...so be aware.

Also, though I'm figuring you're looking to show off your new toy, I, personally, would do the turducken in the oven, traditional recipes, and smoke something stellar as a side...maybe just some pulled pork that you could work into a side dish.

You can be King of the Kitchen as well as Q-chef extraordinaire.

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