Turduckin

jbajor · November 2012

Howdy Gang!

Just ordered my first Turduckin from the CajunGrocer.... I am planning on doing it on the egg indirect after first adding a bacon wrap to it (just to up the calorie count a bit!). Any recommendations as to cook temp? I am planning on taking it to 165 deg internal. Was wondering if most people are cooking them ~325 (as is recommended for the oven) or if you like 'slowing' it down a bit and adding more smoke... Can't wait!

Smoke On!

JwgreDeux · November 2012

Horizons expanded, thank you.

nolaegghead · November 2012

I'd smoke it really low - 200F until 120, then sous vide to 155, then throw it back on at 400 until it hits 160 internal.

Richard Fl · November 2012

NO SMOKE!!! Have done a few and poultry normally gets a strong smoke flavor but the stuffing gets most of it and it will make the meal taste like a burnt mess IMHO.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1000091&catid=1

Austin Egghead · November 2012

Set the egg up indirect add pecan wood and follow the included directions. Good luck. You can also use salt pork cut about 1/4 inch thick rather than bacon. Cooks Illustrated did a cook on this

Austin Egghead · November 2012

Richard, have you tried chip just during the last hour of cooking just to kiss the skin a give a hint of smoke?

Richard Fl · November 2012

Austin Egghead said:

Richard, have you tried chip just during the last hour of cooking just to kiss the skin a give a hint of smoke?

I have found over the years that turkey sucks up smoke so don't do any with turducken.. A little at the end should not hurt, but the stuffing in turducken really holds the smoke.

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