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Thanksgiving is just around the corner!!! With vintage Q-view

post #1 of 8
Thread Starter 

Well, not really, But it will be here before we know it. I was looking for pictures of something else and came across these that I thought I'd lost of my first Turducken from a few years back. 

If I recall, it was about a 12-14lb turkey, a 6lb duck and a 3-4lb chicken. Was REALLY intimidating boning all the birds, and getting it done in a timely fashion so as to keep everything out of the danger zone. I believe I used 2 kinds of stuffing, a traditional bread stuffing for the first later and a cornbread/sausage stuffing for the inner layer. This one was done in the oven, as I didn't have a smoker yet, but I'm thinking this year I need to smoke one. I've heard a lot of concerns about smoking turduckens due to the long ride at low temps. I'd suggest going hot and fast. This one took around six hours at 350˚ if I remember correctly, and as far as I know no one died. Though we haven't heard from uncle Fred in a few years....

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 8
Quote:
Originally Posted by Mdboatbum View Post

Though we haven't heard from uncle Fred in a few years....

icon_eek.gif



Looks real good!




~Martin biggrin.gif
post #3 of 8

Looks great! I looked a few recipes and most showed cooking the birds at 375* until 165 in the center of stuffing and 180 in the thigh. Approx 5 hours time. I can get the mini-wsm up to that temp, but I'm not sure I can for 5 hours biggrin.gif

 

This one from Paula Dean said this:

 

"Roast turducken for 15 minutes @ 500f. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F"

"If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees"

Read more at: http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html?oc=linkback
 
Not sure but that seems to be a bit low for temps all around.
post #4 of 8

Looks really good and you are right...Thanksgiving will be upon us before we know it.

post #5 of 8
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great! I looked a few recipes and most showed cooking the birds at 375* until 165 in the center of stuffing and 180 in the thigh. Approx 5 hours time. I can get the mini-wsm up to that temp, but I'm not sure I can for 5 hours biggrin.gif

 

This one from Paula Dean said this:

 

"Roast turducken for 15 minutes @ 500f. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F"

"If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees"

Read more at: http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html?oc=linkback
 
Not sure but that seems to be a bit low for temps all around.

 



Yeah, I'm not too sure I'd follow Paula's advice on this one. I brined my turkey beforehand, and at 350˚ it was done in a reasonable amount of time and not dried out. I think on the mini depending on the weather, I should be able to get 325˚-350˚ for between 4 and 6 hours out of a fully lit basket of Stubbs or similar hardwood briquettes. If it doesn't make it that long, reloading is a breeze. I just fire a chimney of coals, lift off the pot, leaving the lid on to preserve the heat, dump ashes if necessary, refill the basket and replace the pot. I usually only lose 15-20 degrees. The whole process takes only 30-40 seconds if you have a helper.

post #6 of 8
Quote:
Originally Posted by Mdboatbum View Post

 



Yeah, I'm not too sure I'd follow Paula's advice on this one. I brined my turkey beforehand, and at 350˚ it was done in a reasonable amount of time and not dried out. I think on the mini depending on the weather, I should be able to get 325˚-350˚ for between 4 and 6 hours out of a fully lit basket of Stubbs or similar hardwood briquettes. If it doesn't make it that long, reloading is a breeze. I just fire a chimney of coals, lift off the pot, leaving the lid on to preserve the heat, dump ashes if necessary, refill the basket and replace the pot. I usually only lose 15-20 degrees. The whole process takes only 30-40 seconds if you have a helper.

Yeah I have done the same thing. I have been using 365 brand lump charcoal lately and it burns faster than the briquettes, so I have had to do the reload a few times. Sure like the mini.

post #7 of 8

Looks Great, Boatbum!!!

 

Nice Job!

 

 

Bear

post #8 of 8

That thread title gets a person's attention!  confused.gif  wink.gif  Never tried to do a turducken, but yours looked great! 

 

Red

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