Big Bird....low and slow?

[geek with fire]

OK, I know we've discussed several time that there's no benefit to cooking birds low and slow. More importantly, it has been said that low and slow leaves poultry in the danger zone too long. With that said, I'm wondering what everyone's opinion is on a Turducken cooked on Diner's, Drive-Ins and Dives for 12 hours at 200 degrees. Of course they did it in an oven, but shouldn't make a difference.
Here's the recipe they used, by the way:
http://www.foodnetwork.com/food/reci..._85721,00.html

With that said, I don't like duck, so I'm planning on a Turkey, Chicken, Game Hen combination. Also, I think without the duck, the Andouille would come off pretty strong. So, I'm thinking just a simple mixture of onions, apple, bacon, and roasted bell peppers between each layer.

So, back to the original question: I like the low and slow idea as I think it will aid even cooking without the outer shell over cooking too quickly. Agree/Disagree? Suggestions?

 

[muddy pond]

Josh, I am a true believer in the lower and slower the better. I pre heat my smoker for my turkeys to 300 and cook tmp of 225-250 until internal temp of 170 is reached. I never have had a problem with the birds going bad. I also sell these birds so I instill the bacteria factor into my customers heads to take the reheat temp in their ovens to 300 to insure that the product is safe. For my own consumption we eat them off the smoker and never had anything or problems from the cooking. jmo

 

[geek with fire]

Thanks Muddy! I think their 200 degree cook is a bit low for my taste, but the 225-250 range, as you mentioned, should be fine.

I'll probably pull it when the inner bird hits 165. The turkey breast might get a little too much heat, but I'll probably cook it breast side down in a pan (like my Roaster/Cornish Hen combo a couple of weeks ago). The bacon drippings seem to keep the breast moist that way.

Thanks again,

 

[smokyokie]

Geek,
I questioned the 200* too when I saw that show. I wasn't near as concerned about the bacteria factor as I was the rubbery skin factor. I have always done mine @ high temp.

If you don't like duck, I would suggest that you consider using some boneless turkey thighs in the duck's place. The dark/white combo is a part of the whole turducken thing to me.

As to using fruit & veggie stuffing, what turducken is to me is more of a "Cajun poultry meatloaf" than what it is a stuffed turkey. All the TDs I've had have more or less stuck together in slices like meatloaf. I always enjoyed covering the slice w/ rich brown gravy and then each bite is a mystery until it hits your mouth.

Whatever you do, be sure to post the pix. I'm anxious to see how it all turns out.

 

[richtee]

Josh, current wisdom seems to be get it to 140° inside 4 hours. Once there, slow it down if ya like :{)

 

[geek with fire]

Will do! My company hands out turkeys to the employees every year for Christmas, and we get ours tomorrow. So experimenting on free meat is less stressful than something out of my pocket (yea, I'm a big tightwad!)

Man, it's funny you mention that. I just tested some new code for my controller program last night that will let me add some temperature/time flags to the process. So I can set the program to maintain high heat until the meat probe reads +140 for 4 hours, then have it automatically adjust the pit temperature to low heat. Still need to test that on the smoker (with cheap taters....not expensive meat), but that sounds like a good application. Thanks!

 

[richtee]

Yer my hero! Well, kind of heh!

 

[geek with fire]

So your sayin', I'm up there underneath Tim "the toolman" Taylor and Batman, eh?

 

[oillogger]

The USDA says, "A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process."

http://www.fsis.usda.gov/Fact_Sheets...ltry/index.asp

 

[dan hammel]

I don't understand the whole Tur-duc-en thing? Do you buy these ready to cook? Can I make one myself? I don't care for duck but I love chicken and pork. I'm thinking of stuffing a pork butt with boneless chicken breasts.

 

[smokyokie]

You can make one
http://www.smokingmeatforums.com/for...ad.php?t=10911

or buy one
http://www.hebertsmeats.com/turducken.asp

The pork stuffing in the hebert's product is outstanding, if you make your own you can do whatever you want.

Merry Christmas!!!!!!!!!!!!