TURDUCKEN is a success - lot's of photo's

teeznuts

Master of the Pit

Jun 18, 2011

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Central Cali

• Nov 25, 2011

• #21

This has to be the most impressive q-view I've seen here. The step by step must be wiki bound. The turkey yoga is a great idea. The finished plate is to die for! I won't be surprised if this hits the carousel.

The apron rocks too. You should have your own cooking show.

 

chef willie

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Dec 31, 2010

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Willamette Valley, Oregon

• Nov 25, 2011

• #22

Awesome stuff there Al....you ROCK....Bears right, you outdid yourself....congrats on pulling off a great over the top meal!!!

 

bigbob73

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Jul 16, 2011

182

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Fort Worth Texas

• Nov 25, 2011

• #23

Looks fabulous! 

 

venture

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• Nov 25, 2011

• #24

Done like the master that you are, Al!

Good luck and good smoking.

 

BGKYSmoker

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Dec 25, 2010

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• Nov 25, 2011

• #25

Al

Very nice, everything

The mailman musta lost my invite from you.

AWESOME EATS

 

tlcase

Smoke Blower

Oct 9, 2011

124

34

Conrad, IA

• Nov 25, 2011

• #26

Excellent step by step Al! That looks fantastic. Great Job!

 

owlcreeksmoker4

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Nov 24, 2011

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Paoli, Ok

• Nov 25, 2011

• #27

great job Al, always wanted to give this a run but never had the guts, maybe next year ill get the nerve to follow your lead 

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Nov 26, 2011

• #28

Thanks for all the nice words guys!

Like I said I had fun doing it and we sure enjoyed eating it!

 

africanmeat

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Mar 28, 2011

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Cape Town South Africa

• Nov 26, 2011

• #29

Wow Al it is a great meal i learned Something new now step by step. thanks

ahh  I showed  it to my wife and she saw the fridge and she said it looks like yours  salami and japs,

 

pops6927

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Jul 23, 2008

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Fort Worth, Tx.

• Nov 26, 2011

• #30

Absolutely GREAT tutorial, Al!  Glad to see you wearing the cutting glove, where did you get it?  Did the cured birds' flavor profile inside change substantially or wasn't it noticeable?  And how did it compare with the exterior turkey that did get the smoke?  This is going to be the "How To" to search for on Turducken, for many years to come!

 

boykjo

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• Nov 26, 2011

• #31

Very nice Al.............It looks delicious................

Joe

 

SmokinAl

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• Nov 26, 2011

• #32

Pops6927 said:

Absolutely GREAT tutorial, Al!  Glad to see you wearing the cutting glove, where did you get it?  Did the cured birds' flavor profile inside change substantially or wasn't it noticeable?  And how did it compare with the exterior turkey that did get the smoke?  This is going to be the "How To" to search for on Turducken, for many years to come!

Click to expand...

Thanks Pop's I really appreciate the kind words. I got the glove from the sausagemaker.com. All 3 birds were incredibly tender & juicy. The change in flavor profile of the chicken & duck were not as noticeable as the turkey. However, the duck just melted in your mouth, and seemed to change a little more than the chicken. The turkey really turned red and had a hammy flavor to it.

 

ptcruiserguy

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Sep 16, 2011

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Sharps Chapel, Tn

• Nov 26, 2011

• #33

All I can say is: "YOU DA MAN" Al.

That is an excellent step by step. And the Qview was great.

Something like that might now be in my future.

Happy Smokin'

Mike

 

altramagnus

Fire Starter

Nov 17, 2011

43

15

Baltimore, Maryland

• Nov 26, 2011

• #34

Al,

 WOW Bro, that looked like a huge amount of prep work but I must say the end result is simply amazing. You sir get a huge 2 thumbs up.

Shawn

 

SmokinAl

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• Nov 26, 2011

• #35

Thanks guys!

 

backyardsmoker

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Jul 9, 2011

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10

Maryland

• Nov 26, 2011

• #36

That's awesome Al! I think I can taste it from here, too! I love the idea of the smoked stuffing balls-gonna try that one for sure.

So with the cure and the smoke, was this a turduckhenham?

 

Bearcarver

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Sep 12, 2009

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Macungie, PA

• Nov 26, 2011

• #37

Turduckhenham !!!!   Great Call !!!

What do you think Al-----I don't think anyone else ever made one-----Up to you, Buddy !!!

Bear

 

scooper

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May 20, 2011

389

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Boca Raton, FL

• Nov 26, 2011

• #38

Wow!  And X2 what everyone else said.  Looks amazing, Al!   

Years ago I did a boneless stuffed turkey, so I know about boning one of those big birds out.  I've been too lazy to try it again.

 

tirrin

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Apr 25, 2011

128

11

Wichita, KS

• Nov 26, 2011

• #39

that is a thing of beauty sir..there are plenty of members im sure who are a little bit jealous of only having turkey for thanksgiving..way to go!!!!!

 

masterofmymeat

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May 30, 2011

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Athens, Georgia

• Nov 26, 2011

• #40

WOW! Nice going Al. I'm so glad you hung in there and did it. Absolutely spot on

tutorial and step by step. Everything looks fantastic,  I'm so jealous...James