Turducken

[RalphieBoy]

I have told my sister I would cook a Turducken on the green egg for Thanksgiving. Does anyone have advice on the do's and don't? Ralphie

 

[bullmama]

I have no idea! Maybe [MENTION=1904]cali baker[/MENTION] knows? Do we have any turducken recipes on taste tested recipes?

 

[2BullyMama]

I've heard people doing this, but never experienced or cooked one

 

[ddnene]

My hubby has wanted to cook one of those for years… they usually sell out around here fast so we have been unable to get one yet… Lol I'm sure that my hubby would put in in the deep fryer if he could...

 

[cali baker]

I will ask my brother; he's a chef and i think he's made one before (not positive). Good on you [MENTION=12277]RalphieBoy[/MENTION] for taking this cooking challenge!

 

[RalphieBoy]

Weesie bought me one pre-made several years ago. All I had to do is cook it. It was a Cajun Turducken from Louisiana. But this year I thought "how hard is it"? I can order my Duck from The Fresh Market. So I am good there. Weesie said she would make the Stuffing for me. From all I have found online it will take about 12 hours. We shall see. Wonder if Kentucky Fried Chicken is open on Thanksgiving for my Plan B?

 

[ddnene]

Weesie bought me one pre-made several years ago. All I had to do is cook it. It was a Cajun Turducken from Louisiana. But this year I thought "how hard is it"? I can order my Duck from The Fresh Market. So I am good there. Weesie said she would make the Stuffing for me. From all I have found online it will take about 12 hours. We shall see. Wonder if Kentucky Fried Chicken is open on Thanksgiving for my Plan B?

We have a turkey fryer, and once you start doing that you NEVER go back… I'm just glad the hubby didn't burn the house down… Lol

 

[KMARINO]

Never "made one" but Joe and I always wanted to try one. We ordered 4 years ago from a butcher. We picked it up fresh and all that I had to do was cook it. It is very interesting, and a no go for us again. It cost us big bucks to order one ($120) and no one at my Thanksgiving really loved it. I hope your's turn's out better than the one we ordered!! Between each bird was a different type of stuffing. Just wasen't our thing. We like traditional, but was worth the try.

 

[aprilemari]

We've made one from scratch before! You need to buy three deboned birds from your butcher. This will be expensive, and call ahead. We cooked three different stuffings to go inside each bird (traditional). I'm a huge fan of stove top, so that went into the deboned chicken. We then used string to truss up the chicken, with stove top inside, and seared the outside of it. Once seared and cooked halfway-ish, we set aside until we had the duck splayed out with cornbread stuffing laid out on top of the inside of the duck. (MAKE SURE YOU RENDER THE DUCK FAT for basting! whatever you do, do NOT leave it on the duck). When the duck and stuffing are laid out like two sheets of paper, take the strings off the chicken and roll that in the middle. Now you have a log with (outside) duck cornbread chicken stove top (inside). Last step is to make an oyster creole stuffing (don't recall recipe). Get that turkey all splayed out (the only bones left in by our butcher were the legs) and put that stuffing on the inside of the bird. Lay duck/chx roll down and wrap that turkey over it like a ton ton. we used kitchen string and heat safe ties to keep the bird together.

Use a meat thermometer to make sure it's done well enough. Assemble at room temp and Don't refrigerate the birds after assembling, it will only take longer to cook and you risk over/under cooking if meats are cold. GOOD LUCK! ours was delicious.

 

[RalphieBoy]

We have a turkey fryer, and once you start doing that you NEVER go back… I'm just glad the hubby didn't burn the house down… Lol

If you had a Big Green Egg you would put your turkey fryer in your next yard sale.

 

[RalphieBoy]

We've made one from scratch before! You need to buy three deboned birds from your butcher. This will be expensive, and call ahead. We cooked three different stuffings to go inside each bird (traditional). I'm a huge fan of stove top, so that went into the deboned chicken. We then used string to truss up the chicken, with stove top inside, and seared the outside of it. Once seared and cooked halfway-ish, we set aside until we had the duck splayed out with cornbread stuffing laid out on top of the inside of the duck. (MAKE SURE YOU RENDER THE DUCK FAT for basting! whatever you do, do NOT leave it on the duck). When the duck and stuffing are laid out like two sheets of paper, take the strings off the chicken and roll that in the middle. Now you have a log with (outside) duck cornbread chicken stove top (inside). Last step is to make an oyster creole stuffing (don't recall recipe). Get that turkey all splayed out (the only bones left in by our butcher were the legs) and put that stuffing on the inside of the bird. Lay duck/chx roll down and wrap that turkey over it like a ton ton. we used kitchen string and heat safe ties to keep the bird together.

Use a meat thermometer to make sure it's done well enough. Assemble at room temp and Don't refrigerate the birds after assembling, it will only take longer to cook and you risk over/under cooking if meats are cold. GOOD LUCK! ours was delicious.

Why didn't you debone the birds yourself? The recipe I have uses three shisk kabobs skewers to hold the three birds together. Thanks for the advice.

 

[aprilemari]

ALOT of work, and assembling and cooking is enough work on thanksgiving. You can hold the birds together however you like! I hope you have some antibacterial spray on hand afterwards, or bleach, because our kitchen was disgusting after assembling

 

[RalphieBoy]

ALOT of work, and assembling and cooking is enough work on thanksgiving. You can hold the birds together however you like! I hope you have some antibacterial spray on hand afterwards, or bleach, because our kitchen was disgusting after assembling

Thanks everyone for the help.