SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › I have a question about the safety of TurDucken
New Posts  All Forums:Forum Nav:

I have a question about the safety of TurDucken - Page 2

post #21 of 26

Instructions from Cajun Grocer:

 

Preheat oven to 325 F. Remove all packaging. Add 3/4 cup of water to roasting pan. Cover, with legs pointing up. If completely thawed, total cook time takes 4-1/2 hours. If frozen, allow for 6 hours. Remove cover for the last hour for browning. Baste as needed until golden brown. Use meat thermometer to insure your turducken has reached an internal temperature of at least 165 F.”

 

http://www.cajungrocer.com/turducken-with-pork-sausage-p-1514.html

post #22 of 26

I know---I'm a party pooper, but I would much rather see all of my SMF friends forget about this Turducken thing, and just make each bird "Individually" in your smokers. This way you can treat each one the way they should be treated, and everybody will live a long & happy smoking life. They'll all taste better that way anyway!!!!  You all know this.

 

You gotta cut it apart before you eat it anyway.

 

I know---"Who asked you, Bear???"

 

Just my 2¢,

 

Bear

post #23 of 26

I never understood the appeal of the whole Turducken thing. It always seemed as more of a novelty to me. Plus they're wicked expensive. Maybe someone could stuff a chicken inside a pig then stuff that pig into a cow then cook it. Now that would be something.

post #24 of 26

I have read where the USDA advises not to smoke Turduckens because of the risk of it not getting through the danger zone fast enough to meet safety rules. The only way I would consider it is as some others have mentioned hot and fast. Of course personally I like Turkey and I like Chicken but not at the same time in the same piece of meat

post #25 of 26

My butcher does a version down here for xmas,but its all for oven roasting at higher temps. You get a choice of birds & stuffings. He is a very well known award winning butcher that pioneered a lot of stuff over the years,I respect him  enormously . Ill ask him his opinion but personally Im not wild about it in principle. Seems to me to be a bit of overkill.Carlo (butcher) does them because people ask about it having seen them on cooking shows.I dont think that hes that mad about them himself.

post #26 of 26
Quote:
Originally Posted by alelover View Post

I never understood the appeal of the whole Turducken thing. It always seemed as more of a novelty to me. Plus they're wicked expensive. Maybe someone could stuff a chicken inside a pig then stuff that pig into a cow then cook it. Now that would be something.

The great Arabian  version finishs with it being stuffed into a camel,try getting that in your smokerROTF.gif
 

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › I have a question about the safety of TurDucken