Author Topic: tur-duck-in anyone done it  (Read 3923 times)

Offline sterlingpriceporker

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tur-duck-in anyone done it
« on: December 12, 2009, 07:49:48 PM »
has anyone make turduckin? I'm thinking of doing a cold smoke on the three kinds of meat and then stuff and bake. I'm wondering if anyone has gone down this road.
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Offline KevinG

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Re: tur-duck-in anyone done it
« Reply #1 on: December 12, 2009, 07:56:18 PM »
Sorry, sounds like French to me. Never heard of it.
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Offline KyNola

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Re: tur-duck-in anyone done it
« Reply #2 on: December 12, 2009, 09:04:47 PM »
I have!  Boneless turkey breast pounded thin, layered with jambalaya, dusted with Jan's Rub.  Duck breasts, more jambalaya and Jan's Rub.  Chicken breasts, more jambalaya and Jan's Rub.  Rolled tight, wrapped in bacon.
 


Have fun with it and show us your results!

KyNola

Offline Habanero Smoker

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Re: tur-duck-in anyone done it
« Reply #3 on: December 13, 2009, 02:23:34 AM »
I have not assembled one, but I've smoked/cooked a 15 pound  Tony Chachere's Tur-Duc-Hen with the cornbread stuffing in the Bradley. I have a second element so I did mine completely in the Bradley at 300°F.

It should work, but I'm a little concerned about the time factor. Although smoke has antimicrobial properties, I'm just not sure how safe it would be. You have to consider how long it takes to prepare the meat for cold smoking, then how long to cold smoking the meat, then the time it takes to assemble the product, before you can bake it.




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Offline rdevous

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Re: tur-duck-in anyone done it
« Reply #4 on: December 13, 2009, 02:59:39 AM »
 
Kevin.............it's Cajun..........aaaaaaaaaaaaeeeeeeeeeeeeeeeeeeee!!!
 
KyNola...........WOW....I'm drooling!!!
 
 
Ray........me godda go down ona bayou!!!
 
If you can't smoke it.....you don't need it!!!

Offline KevinG

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Re: tur-duck-in anyone done it
« Reply #5 on: December 13, 2009, 05:22:36 AM »
Man, I've got to get me one of those Franklin Cajun Translators.  ;D
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Offline sterlingpriceporker

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Re: tur-duck-in anyone done it
« Reply #6 on: December 13, 2009, 07:33:42 AM »
was the  jambalaya pre cooked before you wrapped it?
I'm thinking that is what would need to be done.
It looks much like what i make called the bacon explostion. I wish i could figure out how to upload my pictures. I'm a great cook but sometimes the computer stuff takes longer to learn.
But i love this forum,
truly great men know the power of napping. I'm a great man.

Offline KevinG

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Re: tur-duck-in anyone done it
« Reply #7 on: December 13, 2009, 07:38:37 AM »
Rodney Dangerfield got his material from watching me.
Learn to hunt deer www.lulu.com/mediabyKevinG

Offline KyNola

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Re: tur-duck-in anyone done it
« Reply #8 on: December 13, 2009, 07:56:36 AM »
Yes, the jambalaya was precooked.  I didn't cold smoke the meat prior to assembling.  I assembled and then hot smoked the entire package.  Like Habs I was concerned with temp factor and being in the safety zone.

KyNola

Offline Hopefull Romantic

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Re: tur-duck-in anyone done it
« Reply #9 on: December 13, 2009, 09:33:58 AM »
Man, I've got to get me one of those Franklin Cajun Translators.  ;D


 ;D ;D ;D I see if they have them on ebay.

HR
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Offline Rainmaker

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Re: tur-duck-in anyone done it
« Reply #10 on: December 21, 2009, 09:42:08 PM »
I've made turducken a couple of times but have never done one in the smoker as I didn't have a smoker until this year.  I was searching this site to see if anyone has done one in the smoker.  Since my recipe calls for cooking at a low temp, the Bradley should work fine.  They are actually not too dificult to make.  Trick is to get the meat manager at your local grocery to debone the birds for you.  I learned this after the first one!

Offline classicrockgriller

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Re: tur-duck-in anyone done it
« Reply #11 on: December 21, 2009, 10:11:34 PM »
Here's a post on be-boning birds.

http://forum.bradleysmoker.com/index.php?topic=13197.0

I recently did a stuffed chicken .

I hot smoked (250) for a cpl hours, then wrapped it in foil and finished in my
Traeger at 350 until IT was 185 in the thigh and 172 in the breast. Because
of the foil the chicken stayed juicy.

I plan on doing a stuffed Turkey Breast the same way.
« Last Edit: December 21, 2009, 10:19:19 PM by classicrockgriller »