Turducken

[Father Tom]

Has anyone smoked a "Turducken"  A deboned chicken inside a deboned duck inside a deboned turkey????
Got to do one this weekend.

Tom           ???

[Habanero Smoker]

There is a post started on that by FLBentRider. I have one in the freeze that I'm not going to get to until after New Years.

[Smoking Duck]

If it were me, I would go with a cold smoke for a couple of hours and then finish in the oven.  I think it would be quite a load on the Bradley (depending on size) but still with that many layers of meat, I'd probably feel more comfortable finishing in the oven.

SD

[Habanero Smoker]

When I get around to doing mine, I plan on hot smoking and apply 2:40 hours of smoke, then transfer to a preheated 350°F oven. Most Tur-Duc-Hens run around 15 pounds. According to the instructions, if you fully cook in a 350°F oven, it will take anywheres from 4.5 - 6 hours, and it says it will be closer to 6.

Here is the thread I had mentioned earlier.

Tur-Duc-Hen

[Father Tom]

Thanks Habanero:

I have a newspaper article on two chefs here who do it for Thanksgiving and Christmas.  The onw recipe i am doing is Cajun style.  Shrimp Dressing in Chicken.  Andouille Sausage Dressing in Duck and Cornbread Dressing in Turkey.  All are boned first.  Then stacked with the dressing.  Will let you know how it comes out.

Thanks

Tom   ???

[Habanero Smoker]

Tom;
Thanks. I'm looking forward to your report.

I do it the easy way and buy Tony Chachere's Cajun style Tur-Duc-Hen. :) It's prepared the same way you are going to make yours.

[Father Tom]

Yes Habanero i probably should have done the same.  We have a local chef who trained as a chef in Louislana and the Restaurant where he is executive chef sells up to a hundred.  He does a little diffent.   He uses turkey, duck and chicken breasts rather than the whole birds but uses cajun blackening seasoning and alls the different stuffings on each met.

I love to do these stupid things like standing in the kitchen for 3 or 4 hours deboning these birds.  At least the better half has said she would make the dressings.  Time will tell.  I did put on a dinner for 20 and one of the plates served was deboned BBQ quail.  Won't try that again.......

Thanks

Tom.

[Tenpoint5]

Yes Habanero i probably should have done the same.  We have a local chef who trained as a chef in Louislana and the Restaurant where he is executive chef sells up to a hundred.  He does a little different.   He uses turkey, duck and chicken breasts rather than the whole birds but uses cajun blackening seasoning and alls the different stuffings on each met.

I love to do these stupid things like standing in the kitchen for 3 or 4 hours deboning these birds.  At least the better half has said she would make the dressings.  Time will tell.  I did put on a dinner for 20 and one of the plates served was deboned BBQ quail.  Won't try that again.......

Thanks

Tom.

You stood there and deboned enough quail to feed 20 people!!!! And they say I aint wrapped real tight.

[La Quinta]

Now...wait a minute 10.5...who would say that about ya???  :o  :D

[Caneyscud]

I love to do these stupid things like standing in the kitchen for 3 or 4 hours deboning these birds.  .... I did put on a dinner for 20 and one of the plates served was deboned BBQ quail.  Won't try that again.......

I bow to greatness

[Father Tom]

Thanks Caneyscud.  I won't comment on 10.5 comment.  I don't know if it was greatness or stupidties on my part but the $$$ was worth it.

Tom

[Smoking Duck]

There is a fine line between greatness and stupidity....most of the time, I obscure the line with my feet  ;D

Much more patience than I have, I'm afraid.

[Father Tom]

Yes Smoking duck.  I know the line but sometime just can't see it.  A Chairman of the Board of a large major company who has a summer 5,000 SF cabin near by, asked me to put on the dinner for the Board.  Food and Wine had to match.  It took about a month to put the thing together.  I had fun doing it but would never do it again.  I must add he paid very well...................

Tom ???

[Caneyscud]

As 10.5 some say, i ain't wrapped too tightly either (at least my wife says I'm not) - but that actually sounds like fun - stressful yes, but fun nonetheless.  I did a 7 course meal for my parents 50th anniv.  I'd do it again in a moment.   A few times a year, I feed about a 100 kids for 3 days for a church function - I look forward to it.  Lots of people think I not guite right!