Goin Turducken hunting tommorow

[RossP]

I have always wanted to try doing Turducken but preping is not my favorite thing to do, but I ran across this site while at work today
http://www.theoriginalturducken.com/
going tommorow to see if I can bag myself a Turducken at the local store :D

Ross

[smoker pete]

Checked out the cooking instructions and it sounds perfect for the Bradley.  All you need to do is figure out what smoke to use  :D

1. Low Temperature Cooking

    * Heat oven to 200°F.
    * Place the bird on a rack and put it in an oven pan and set it in the centre of the oven and bake until internal temperature exceeds 165°F, up to 15 hours depending on size.
    * Cooking time: please calculate approx. 1.5 hrs per kilogram. e.g. a 5 kg Turducken would take up to 7.5 hrs.

Note: there's no need to baste or cover with foil. If bird is not elevated on a rack, accumulated drippings will have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil.

Too bad it's in BC  :'( :'( :'(  Now I'm going to have to start looking around the Left Coast to see if anyone carries them.  I don't suppose they would ship to California?

[KyNola]

Pete, A bunch of places in Louisiana will ship you a turduchen.  Just do a google search.  Tony Chacere's also makes a frozen turduchen roll that I can purchase locally and they are quite tasty.

My only concern would be a cooking temp of 200 with that much poultry for that long.  I would boost it to at least 250.

[smoker pete]

Pete, A bunch of places in Louisiana will ship you a turduchen.  Just do a google search.  Tony Chacere's also makes a frozen turduchen roll that I can purchase locally and they are quite tasty.

My only concern would be a cooking temp of 200 with that much poultry for that long.  I would boost it to at least 250.

I think you're right about the 250º KyNola when it comes to Poultry.  The one Ross is looking at also comes fully stuffed.  I think I remember people discussing some issues with stuffed birds.  I will be checking out some places in Louisiana for a turduchen.  Have wanted to try one for years.

[SouthernSmoked]

Hey SP, we purchased one from here last year...

http://www.lacrawfish.com/Turduckens-C22.aspx

Hope this helps!

[KyNola]

Pete, when they say the birds are stuffed what they really mean is there is a somewhat thin layer of stuffing between each bird.  Kind of like they are frosted like cake layers except they are frosted with some real good stuffing.  A lot of places in Louisiana gives you choices of the stuffing flavors like crawfish stuffing or andouille stuffing, etc etc etc.

You are in for some serious good eating at your house.

[Habanero Smoker]

I smoke/cooked a Tur-Duc-Hen a few years batch, right after I installed my second element. I use a cabinet temperature of 275°F. I was not too pleased with the out come. My suggestion is to apply the smoke them move it to a 350°F preheated oven and finish roasting it, or if you want to finish completely in the smoker place a drip pan under the bird.

The problem I had was that the dripping were hitting the drip pan and would vaporize. That was fine the first half of the smoke, but because I was using such a high temperature further into the cooking stage the drippings would collect and begin to burn and it added a burnt taste to the meat.

[SnellySmokesEm]

Did you get your turducken?

[smoker pete]

Did you get your turducken?

Sorry Ross, didn't mean to hijack this post.  What kind of Turducken did you get?  Anxious to see the results.

Thanks everyone for the info concerning Turduckens.  Didn't know you could order one on-line.  Now I just need to get DW as excited about one of those $125 birds as I am (that's what it's going to cost to get one out here)  ;D :-\  When I get one I think I will apply the smoke and then move it to a 350º oven like Hab suggested.

[RossP]

The local stores did not have them,  :'( time to spread the search a little further. I will succeed it just may take some time. On a positive note I dropped by one of the local wineries today and found out they only had two case of my favorite Merlot left and they were on sale for $99.00 a case down from 167.00 a case, they now have no Merlot left, got both of them ;D.

Ross

[Habanero Smoker]

Good luck with you hunt. Generally a couple of the supermarket chains in my area start taking orders for Tony Chachere's Tur-Duc-Hen, but I haven't seen any advertisements this year. Sometimes if you do have a supermarket that orders them; some customers do not pick them up. So after Thanksgiving (in the U.S.) they always have a few left and you can get them for half price or less.

[BuyLowSellHigh]

In the States both Sam's and Wal-Mart usually carry the Tony Chachere's  for Thanksgiving.  I suspect they are starting to show up in the stores now.  Kroger typically carries them as well.  As KyNola said, there are many sources to order from - use Google and hit the shopping link.  I don't know, however which might ship to Canada and then there's the cost of shipping into Canada.  There may be an issue with meat inspection and importing that limits shipping in Canada.  If you have a friend on the other side of the 49th you might ask them to check stores in their area and then make a cooler run.

As far as ordering, if you want to go to the original source of the Cajun Turducken, head for Hebert's Specialty Meats in Maurice, LA.  I believe Hebert's in LA may have spawned Cajun Ed's Hebert's Specialty Meats, which does a lot of Turduckens, but they are in OK - I suspect this is the USDA inspected operation that Hebert's uses to handle the volume and ship.  The Hebert family also has a store on Richmond Ave in Houston.

[smoker pete]

Hey SP, we purchased one from here last year...

http://www.lacrawfish.com/Turduckens-C22.aspx

Hope this helps!

I checked out the link SS provided for Louisiana Crawfish Company listed above and sent them an email concerning Turducken delivery to California and if the Turducken would still be frozen if I used the normal Ground Delivery.  They told me that the products will arrive frozen to California with a ground delivery cause they use dry ice.  You might want to contact them Ross and see if they ship to Canada.

For example here is what it would cost to get me a 15 lb Turducken stuffed with Crawfish Jambalaya.

[KyNola]

Now we're talking! :)