I've been wanting to do a turducken for a couple years and finally took the leap. I read all I could read about it and just went for it.
For starters, after deboning all 3 birds, I brined them with pineapple juice, kosher salt, brown sugar, ginger, allspice, black pepper, marjoram, and thyme for 2 days.
For the stuffing, I added a stick of smoked butter, stock made from the bones of all 3 birds, diced celery, onion, apple, zest from one large orange, a lb of browned zesty hot Bob Evan's sausage, dried cranberries, and dried apricot. I also added a mixture of roasted garlic, fresh marjoram, thyme, sage, rosemary, himalayan pink salt, and black pepper.
Layer of stuffing in the turkey
The duck, another layer of stuffing, and the chicken
Final layer of stuffing
Stitched up the back and rubbed the remaining roasted garlic mixture on the outside of the bird.
Then I started it in a preheated oven for 30 minutes at 500 (to kick start getting it out of the danger zone). I made a mistake that I will never do again. I should have used a lifting rack in the roasting pan. What happened was the back of the bird stuck to the pan and when I moved it to the smoker, the back had opened up. It still came out amazing but, not catwalk worthy.
Smoking at 275, in the MES 40 with mailbox mod and pitmaster's choice in the AMNPS (lit at both ends), after 2-1/2 hours, it had reached 145 degrees internally but, it took a total of 7-1/2 hours to reach 165 all the way around.
Every bite of meat was so juicy and tender that you probably wouldn't even require teeth to eat it.
This was pure meat candy. 10 guests devoured about 20 lbs of meat, in 2 hours.
All I was left with was 2 drumsticks and a thigh. Even the skin was phenomenal.
For starters, after deboning all 3 birds, I brined them with pineapple juice, kosher salt, brown sugar, ginger, allspice, black pepper, marjoram, and thyme for 2 days.
For the stuffing, I added a stick of smoked butter, stock made from the bones of all 3 birds, diced celery, onion, apple, zest from one large orange, a lb of browned zesty hot Bob Evan's sausage, dried cranberries, and dried apricot. I also added a mixture of roasted garlic, fresh marjoram, thyme, sage, rosemary, himalayan pink salt, and black pepper.
Layer of stuffing in the turkey
The duck, another layer of stuffing, and the chicken
Final layer of stuffing
Stitched up the back and rubbed the remaining roasted garlic mixture on the outside of the bird.
Then I started it in a preheated oven for 30 minutes at 500 (to kick start getting it out of the danger zone). I made a mistake that I will never do again. I should have used a lifting rack in the roasting pan. What happened was the back of the bird stuck to the pan and when I moved it to the smoker, the back had opened up. It still came out amazing but, not catwalk worthy.
Smoking at 275, in the MES 40 with mailbox mod and pitmaster's choice in the AMNPS (lit at both ends), after 2-1/2 hours, it had reached 145 degrees internally but, it took a total of 7-1/2 hours to reach 165 all the way around.
Every bite of meat was so juicy and tender that you probably wouldn't even require teeth to eat it.
This was pure meat candy. 10 guests devoured about 20 lbs of meat, in 2 hours.
All I was left with was 2 drumsticks and a thigh. Even the skin was phenomenal.
Last edited: