Turducken

[Cajun Bill]

thinking about smoking a turducken for Christmas. I’ve always cooked them in the oven.

Anybodyhave experience smoking one. I’d welcome any tips. I’ll be using a Traeger smoker.

 

[ab canuck]

I have done one on a pit-boss. Turned out great we thought. Cooked to It and started at 300 then panned it and ramped up to 400. It was a smaller one we did with turkey, duck and chicken with some stuffing.

 

[Cajun Bill]

Thanks. This is going to be a 16 pounder. I figured I would have to cook at a higher temp but didn’t know if I should put it something like a shallow pan with water.

 

[chilerelleno]

CB, think of smoking as slow roasting or baking... With smoke added.
Nothing to it man, low-n-slow or hot-n-fast.
And in the end its all about IT and tenderness.

 

[BKING!]

If you are not set on a whole turducken I would like to recommend turducken breast wrapped in butcher twine to hold all 3 breast together. You can stuff it as well. It would cook more evenly and be easier to slice/carve

 

[Cajun Bill]

Thanks but already got the whole bird

 

[BKING!]

Thanks but already got the whole bird

Be sure to post the outcome!

 

[Cajun Bill]

Will do

 

[SmokinAl]

Here is one I did several years ago.
https://www.smokingmeatforums.com/threads/turducken-is-a-success-lots-of-photos.113702/
Hope this helps!
Good luck, it's a fun project!
Al

 

[Cajun Bill]

Here is one I did several years ago.
https://www.smokingmeatforums.com/threads/turducken-is-a-success-lots-of-photos.113702/
Hope this helps!
Good luck, it's a fun project!
Al

What temp did you smoke it. Must have been low for a 17 and a half hour smoke

 

[SmokinAl]

What temp did you smoke it. Must have been low for a 17 and a half hour smoke

I smoked it at 225, but remember this is one massive piece of meat, that is why I put it in a brine cure for a few days, to make sure that I didn't need to get it past 140 in 4 hours.
Al