Turducken w/ pix

Discussion in 'Poultry' started by smokyokie, Nov 21, 2007.

  1. smokyokie

    smokyokie Smoking Fanatic

    Ever increasing in popularity is the famous Turducken, or as the Cajuns call it "Meat Three Ways". For those not familiar with it, it is basically a boneless chicken stuffed inside a boneless duck, stuffed inside a boneless turkey usually with some cornbread, meat or rice stuffing to fill it out.

    I built one Sunday and thought I might share some pix in case some of you were interested in what all is involved in making one yourself.

    I wanted to get this posted by Monday but I just haven't had the time.

    To start out, debone a large turkey, a duck and a fryer. I have deboning pix too and will post them soon.

    I used ground pork stuffing, real simple, onion, garlic, bell pepper, Cajun seasoning, and some diced andouille.



    Season inside of turkey w/ Cajun seasoning, fill in the low spots w/ stuffing, season both sides of deboned duck and place on top of turkey. I also added some slices of andouille (Poche's is the best IMHO)



    Add some more stuffing, then a seasoned chicken, then the rest of the stuffing.



    I fashioned a needle out of a turkey lacing skewer by squeezing the eyelet together into a sort of ellipse (I use this for lacing up stuffed conventional turkeys too)



    Now sew it up (It's a good idea to have another set of hands to hold the bird in position long enough to get a few stitches in. Otherwise, the skin will try to tear @ the stitches)







    I like to stitch the anklets together to help hold shape and for presentation purposes.



    I left the "wrists" on because the make a nice "Chef"s Treat" and I've trussed them up so that they don't fall into the bottom of the roaster.



    A 21# turkey, 5# duck, 3# chicken and 2# of stuffing yeilded a 23 1/2
    3 turducken(Monster). I anticipate a 9 hour smoke w/ cherry @ 325* to an internal of 165* followed by a 1 1/2 hour rest under towels.

    Hopefully I'll have presence of mind to take a couple pix of the roasted bird tomorrow and share them early next week.

    Happy TG to all,
    Tim
     
  2. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I bow before the master! My goodness does that look good!!!!! Thanks for showing us how it is done. I look forward to some cooking shots. Also feel free to send a sample by fedex to me. [​IMG]
     
  3. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Wow Tim that is impressive! How long does it take to de-bone a turkey? it sounds painstaking.

    Looking forward to seeing the finished product.[​IMG]
     
  4. shellbellc

    shellbellc Master of the Pit OTBS Member

    WOW!! How's the taste? I knew what turducken was, but that's the first I've seen one, looks great SmokieOkie! Any finished pics?
     
  5. smokyokie

    smokyokie Smoking Fanatic

    If Mr. Coors doesn't get too busy tomorrow I should be able to get a few pix, but it'll be Monday before I'll be able to post any.

    About 20 minutes.
     
  6. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Nice lookin 3 meat Okie. I would like to see the pics with the de-boning. I've got a pretty good idea, but would like to see what you have to show.

    I can't imagine Mr. Coors getting in your way at all. He will let you just keep right on drinkin [​IMG]
     
  7. smokyokie

    smokyokie Smoking Fanatic

    I'll post the pix if there's enough interest but it'll take a while to do. the pix are kinda hard to figure out what w/ all the meat fat and skin everywhere. I'll have to add a lot of text to explain what each pic is.

    Happy TG Joe
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    That looks great smokyOkie!![​IMG]

    I thought Mr. Coors was going to be at my house tomorrow.[​IMG]
     
  9. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Poor mr coors has a long drive after hangin with me tonight!

    I look forward to the deboning process shown. I have a good idea what needs to be done but its always good to have some verification.
     
  10. geek with fire

    geek with fire Master of the Pit OTBS Member

    My gosh Tim, that looks amazing. I do have a question about the deboning of the internal birds. Do you remove all bones, including drumsticks and joints? Just curious.

    Job well done!
     
  11. smokyokie

    smokyokie Smoking Fanatic

    The only real trick to deboning is the legs and wings. After opening the bird up from the backside (if you want, you can just cut out the backbone w/ shears), disjoin the "knuckle" of the thigh from the back, then slide the knife down the thigh bone separaring the meat as you slide it. Do this on all sides until the meat is free from the bone. pull the bone out and cut it loose from the meat. Next, separate the thigh joint by cutting the ligament on the side and twisting.

    Cut all the way around the "ankle of the drumstick, then cut the meat away from the top of the drum. Slide the knife down the bone just as you did on the thigh bone and separate the meat from the bone. Then just pull then bone out from the top.

    The process for the wings is the same except that there's really no effective way to debone the "wrists" (the wing piece w/ 2 bones in it.)

    The real trick to all deboning is to keep the blade tilted slightly in toward the bone and make sure you feel the bone with it and use it as your guide.
     
  12. smokyokie

    smokyokie Smoking Fanatic

    Yes. All but the wrists which can be poked back into the bird through a small slit, left out for a "Chef's Treat", or simply removed and used for stock making.

    BTW, is one roasts the bones, carcasses, trimmings and giblest @ 375 for about 1 1/2 hrs. then boils them for about 3 hrs (don't forget to soak the fond loose from the bottom of the pan too), it makes the best stock for soups, dressing and/or gravy.
     
  13. jaynik

    jaynik Smoking Fanatic

    I'd love to see the finished product, even if not cut into layers, etc. That's some great work!
     
  14. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Yeah sure .. It looks pretty good now, but I bet it comes out over done [​IMG] You always seem to get everything over done[​IMG] Mr. Coors never tells you when to say when. [​IMG]

    Happy ThanksGiving to the Okie House
     
  15. smokyokie

    smokyokie Smoking Fanatic

    Here's the finished product though the quality of the pix could've been better. Mr Coors may have been in control of the situation @ that time.

    This was our Turkey Trilogy this year. one traditional smoked bird, one turducken, and one Viet glazed, meat stuffed bird.



    And here they are all sliced, carved and ready for the fork.
     
  16. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    You got me Drooling again! Good looking turkeys there. Viet Turkey?
     
  17. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Wow Tim, they look rilly awesome!!! [​IMG][​IMG]
     
  18. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    And once again Most Excellent! You probably over cooked them birds, but they sure do look good. Thanks for sharing with us Tim. I think your food disorder has very good control over you [​IMG]
     
  19. jbg4208

    jbg4208 StickBurners

    Wow, that is amazing. I would love to try one of those.
    Excellent work Smoky! [​IMG]
     
  20. smokyokie

    smokyokie Smoking Fanatic

    I think it's obvious that something does, isn't it?[​IMG]



    I think the word is "wunnerful", isn't it Joe?[​IMG]

    My daughter in law is Viet (immigrated when she was 9). The red turkey is one of their traditional ways of cooking a turkey. It was PDG.
     

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