Smoking a Turducken
- Thread starter tjbennett
- Start date
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ibsmoking
Smoke Blower
Welcome to SMF, you might go to roll call and introduce yourself, kinda tradition. Then try this link http://smokingmeatforums.com/forums/...ight=turducken
I think that should that link will help. Good Luck.
I think that should that link will help. Good Luck.
Welcome to SMF , see ya went premier right off the bat , great investment
+ 1 on the roll call. Let folks know what smoking devices you are using , exp and all that stuff
You will hear that its temp , not time . Or , get the internal temp to like 165 or so.
Can't wait to hear about the turducken , sounds great
+ 1 on the roll call. Let folks know what smoking devices you are using , exp and all that stuff
You will hear that its temp , not time . Or , get the internal temp to like 165 or so.
Can't wait to hear about the turducken , sounds great
dan of the highlands
Newbie
Ahh... yes I am ignorant. Can someone tell me what turducken is?
Sounds like something I caught on my shoe. Old First Sergeant used to call it "Duck Butter" when we were dodging our way through it on the PT (exercise) field.
Surely. It's a John Madden favorite.
It's a boned chicken stuffed into the cavity of a boned duck which in turn is stuffed into the cavity of a partially boned turkey. Turkey is then sewn shut and cooked.
Last year I invented Drunken Turducken Chili for a special tailgate we had. People couldn't get enough of it. The flavors go well together.
It's a boned chicken stuffed into the cavity of a boned duck which in turn is stuffed into the cavity of a partially boned turkey. Turkey is then sewn shut and cooked.
Last year I invented Drunken Turducken Chili for a special tailgate we had. People couldn't get enough of it. The flavors go well together.
ncdodave
Smoking Fanatic
TJ,
I have cooked several (more than 6) in Dutch ovens. I have a massive Maca 22" oven. This year I will try smoking one. My recipe I use says to cook or smoke at 250 for 12 hours or until internal temp reaches 165 degrees. We will see how it goes!
I have cooked several (more than 6) in Dutch ovens. I have a massive Maca 22" oven. This year I will try smoking one. My recipe I use says to cook or smoke at 250 for 12 hours or until internal temp reaches 165 degrees. We will see how it goes!
Hmmm how is the danger zone issue addressed? I'd think it HAS to be an issue as you have meat stuffed with meat... and quite solid at that. Difficult to get the temps up fast enough to be safe even at 350° I'd think. Do they cure the inside meats? Anyone know?
Agree with Richtee here, how are you passing the danger zone in less than four hours? The temperature is to low to bring the internals through the temp zone in the proper amount of time.
I would modify to 300F for four hours or until a temp probe shows you went above 140F then lower if you feel you need the additional time to knock down the connective tissues.
I would modify to 300F for four hours or until a temp probe shows you went above 140F then lower if you feel you need the additional time to knock down the connective tissues.
Here is what the conservative food ninnies have to say on it.
http://www.fsis.usda.gov/FACT_Sheets...ling/index.asp
Roasting the Turducken and Handling Leftovers
http://www.fsis.usda.gov/FACT_Sheets...ling/index.asp
Roasting the Turducken and Handling Leftovers
- For home-prepared turducken, roast immediately after assembly.
- Roast the turducken in an oven set no lower than 325 °F.
- When roasting a purchased USDA-inspected turducken, follow the package directions.
- When roasting a purchased frozen turducken without package directions, cook from the frozen state in an oven set no lower than 325 °F to a safe minimum internal temperature of 165 °F to ensure a safely cooked product.
- Use a food thermometer to ensure that all layers of the turducken and stuffing reach a minimum safe internal temperature of 165 °F. The thermometer should be placed at the center of the thickest part of the turducken to determine the safe internal temperature.
- Slice and serve the cooked turducken within 2 hours after cooking. If it is not intended to be served within 2 hours then slice and cut in smaller portions before putting in the refrigerator to cool fast. A whole cooked turducken may not cool to a safe temperature within the time needed to prevent bacterial growth.
- After slicing and serving the turducken, refrigerate any leftovers in a shallow container within 2 hours of cooking. Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).
- Use the leftovers within 3 to 4 days after cooking or freeze for longer storage.
Increasing to 325 F would not hurt.... I just like to see enough btu power to get through that danger zone in the four hours allotted.
Personally, if you know the turducken has been handled correctly, I wouldn't worry much about it.
The govt doesn recommend anything below 325 for anything. If you only ran at 300 or even 275 I wouldn't worry about it as long as you got to a "safe" internal temp..........if you went by their guidelines, you would never smoke anything........well other than a hot and fast smoke.
A turducken is a higher risk than a regular chunk of meat since you have meat that was out side pushed to the inside, but as long as you know the meat was properly handled and kept at safe temps, I think the risk is very low..........but it has been a while since I stayed at a Holiday Inn.
The govt doesn recommend anything below 325 for anything. If you only ran at 300 or even 275 I wouldn't worry about it as long as you got to a "safe" internal temp..........if you went by their guidelines, you would never smoke anything........well other than a hot and fast smoke.
A turducken is a higher risk than a regular chunk of meat since you have meat that was out side pushed to the inside, but as long as you know the meat was properly handled and kept at safe temps, I think the risk is very low..........but it has been a while since I stayed at a Holiday Inn.
My worry is- poultry is THE most contaminated common commercially available food. I ASSUME it's got bugs to kill...
http://www.upc-online.org/health/120...erreports.html
http://www.upc-online.org/health/120...erreports.html
The final temperature is only part of the story. While that kills the bacteria that are of concern, it does nothing to the poison created during the rapid growth stages known as the danger zone.
The government allows and approves all manner of methods. My cured and cold smoked salmon method is approved, as is my country ham cure with no heat, my Speck method is approved also with no heat and cold smoke.
The low and slow is a great and safe method, but the heat required needs to be enough to get through that danger zone.
The government is wary of approving temps lower then 325F because most people won't take the time to understand the techniques need to create safe foods at temps lower than that.
I did not stay at a Holiday Inn, but I am a haacp and SafeServe approved trainer.
The government allows and approves all manner of methods. My cured and cold smoked salmon method is approved, as is my country ham cure with no heat, my Speck method is approved also with no heat and cold smoke.
The low and slow is a great and safe method, but the heat required needs to be enough to get through that danger zone.
The government is wary of approving temps lower then 325F because most people won't take the time to understand the techniques need to create safe foods at temps lower than that.
I did not stay at a Holiday Inn, but I am a haacp and SafeServe approved trainer.
Where do think the line is (maybe this needs to be a separate thread)?
I am just asking out of curiosity. I am a fan of cooking the birds at a higher temp if for no other reason than I think it gives a better final product......all safety issues a side. In fact, I think I go a little hotter than most becuase I like my food cooked and not dried.
Yep.........food safety is important........my whole point was that if you can't hit 325 in the smoker, don't let it stop you............but don't fart around at 220 either.
The line is drawn based on density of what is being cooked, and how much heat it takes to get it through the range. So it changes with meat type, meat denisty, and how it was prepped. The need for this knowledge to handle the food is the reason you see 325F as the govt. recommendation. They don't feel many will take the time to monitor it.
I say lets start a thread on it.... I will wait for you to tell me which forum? Or you start it in the forum you feel most will find it and ask questions.
I say lets start a thread on it.... I will wait for you to tell me which forum? Or you start it in the forum you feel most will find it and ask questions.
I would say jsut to start it in the general discussion forum and let the mods move it or sticky it as needed.
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