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Turducken

Was thinking of doing one for Thanksgiving so did a trial run (it was a Turken, no duck). The inside parts were really good, but the outer parts like the turkey breast got a little dry, probably from the long cooking to get the insides up tp temp (4 hours @ 300. 1 hour at 325).

I smeared it with butter before cooking. The turkey and chicken were both brined. Stuffings were cornbread andouille and wild rice cranberry walnut. If I could solve the dry outer parts problem, it would be a go for T-day. Any suggestions?

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Comments

  • nolaeggheadnolaegghead Posts: 15,360
    Turducken are nightmares insofar as cooking temps/times go.  The dark meat needs to cook more than the breast.  Typically that involves cooking hotter, and usually the dark meat hangs out, heats better, and the breast benefits from the "thermal mass" and insulating air pocket.  With the Turducken, cooking everything with that dark-meat-hot/breast-meat-cool philosophy is out the door.

    The answer - sous vide will let it cook more evenly.  But that's outside the reach of the average person.  I think you have to compromise and cook the breasts a little over the ideal and you'll have the dark meat slightly undercooked.  I'd cook at 200-250 in a moist environment until 160 internal.  I'm just guessing on that number.  You need to look at the coolest part of the frankenbird and look at the dark meat on the outside.  Cook slow and low and keep it moist.  That's all the advice I can give.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • vidalia1vidalia1 Posts: 7,091
    Go to the other BGE forum and look up Turducken Lasagna posted by Mad Max...one of the best thinks I have ever eaten in my life....
  • vidalia1vidalia1 Posts: 7,091

    I found the link...this was amazingly good....thanks to Mad Max & Spawn

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=395871&catid=1

  • Ragtop99Ragtop99 Posts: 1,368
    That looks really good. 
    Cooking on an XL and Medium in Bethesda, MD.
  • nolaeggheadnolaegghead Posts: 15,360
    That does look good.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • BENTEBENTE Posts: 8,337
    yo kim that is not the lasagna!! that was the original truduckin!! i want to try the lasagna but pam does not eat duck :-S

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=799518&catid=1
    Is the lasagna post. That looks really good and the duck on the outside looks like a good idea, but it won't fly for T-day. Needs to be more turkey-shaped. I'm thinking of doing a turkey and a ducken - chicken inside a duck.
  • BENTEBENTE Posts: 8,337
    thank you Backyard Mike it was killing me trying to find it. i even called max and he did not know where to find it

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • NOLA, You would need a big ass bag for that no?

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,360
    Steve - yeah, I've had a few that could handle something that big, and you can always make one with an iron, scissors and some wax paper.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 15,360
    edited November 2012
    you'll also need a huge-ass beer from bourbon st.

    http://www.flickr.com/photos/39903497@N00/5649925065/
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Hahaha been there and bought the t shirt. Wish I could find the pics. I wanna go back to Breaux Bridge

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,360
    Breaux Bridge is deep in Cajun country.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Amazing place to go. Crawfish festival is over the top. Trip to Avery Island and two days eating boudin gets me geared up to go to NOLA. Crawfish boudin is the bomb

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,360
    I'm a crawfish eating machine.  I've never been to their crawfish fest, but I've been to the one my buddy's been running for the last 10 years in Mararro.

    First one listed here (The Immaculate Conception School Louisiana Crawfish Boil).  I always get in free :)  Last year they went through 25,000 pounds of crawfish.

    http://www.cajuncrawfish.com/blog/index.php/more-louisiana-crawfish-festivals/
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Maybe someday we can meet in the Red Stick and go there. I hope the afterlife puts me down there

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,360
    edited November 2012
    I avoid red stick if I can help it, but I love that whole strip of acadiana along highway 90 from St Rose to Lafayette.  You can't skip nola, c'mon.  I'll show you how we eat and drink, in a place where eating and drinking is the hub of the culture.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I had a tur-duc-en one time. It was horrible. It reminded me of bu-di-ssy. I think the duck had gone bad or cheated and eaten some fish at some point. 
    Be careful, man! I've got a beverage here.
  • Well as long as I can get some crawfish. Damn I love me some gator boudin though. Those folk are just deposed Canucks

    Steve 

    Caledon, ON

     

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