turducken breast thoughts...anyone?

mvincent42

Meat Mopper

Original poster

Nov 3, 2012

273

14

aurora, co

• Nov 24, 2012

• #1

I had a thought (be very afraid...) I wonder if I could get a turkey breast, a duck breast, and a chicken breast and make a turducken breast. My thought is to butterfly all the breasts then lay out the turkey breast, then duck breast, then chicken breast on top. I figure I can roll them up like a fatty and smoke them. Just to get crazy I was thinking about wrapping the whole shebang in a bacon lattice. Either way it will hit the smoker after I get it done. Thoughts anyone?

 

davidhef88

Master of the Pit

OTBS Member

Jun 24, 2011

2,176

120

Rochester, NY

• Nov 24, 2012

• #2

Here is one that was a success that SmokinAl did.

http://www.smokingmeatforums.com/t/113702/turducken-is-a-success-lots-of-photos

You can find more if you put turducken in the handy search bar.

 

mvincent42

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

273

14

aurora, co

• Nov 24, 2012

• #3

Thanks for that link. Super infotaining. I did the whole search thing and saw some cool advice but I really want to try it with just breasts. Might try als stuffing balls though those look awesome.

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Nov 24, 2012

• #4

Go for it. Sounds like a good plan. The bacon weave will help keep the breast from drying out.

Food safety side.....just make sure the very center gets to 165 IT. All of the cutting and processing you will also want to get to 140 in less than 4 hrs..

 

mvincent42

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

273

14

aurora, co

• Nov 24, 2012

• #5

Yeah I think the temp shouldn't be a problem if I prep it the day before. Plus im thinking of brining the pieces before so I may through in some cure just to be on the safe side.