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RastaEGGRastaEGG Posts: 85
edited 10:50AM in EggHead Forum
Plan on doing one for the big game and I was wondering where you would take the internal temp? I know madmax did one and it looked great!

Go Giants!

Thanks a 10^6


  • Richard FlRichard Fl Posts: 8,181
    In case you misplaced Max's Turducken.

    And here is one I did-store bought- last year with no pics.

    Turkey, Turducken, Richard


    1 15Lbs Turducken, Stuffed Creole Style, Tony Chachere's
    2 Cloves Garlic, Sliced
    6 Ozs. Orange Juice Concentrate
    1 Tbs Oregano
    1 Tbs Pepper, Black
    1 Tbs Cumin
    2 Tbs Kosher Salt
    2 Cups Lemon Juice, Fresh

    1 For a regular unstuffed turkey, marinate the bird over night in a plastic container. This will make enough for a 10-12 pound bird. Saved the basting juice and made a gravy, little tart, but good!
    2 Stuff the bird with lots of garlic and cook as you normally would, using the marinade to baste. Baste the bird every now and then. When done, use the drippings and add some corn starch mixed in cold water and make a gravy.
    3 This marinade is used for turkey, Cajun Style, however I used it for a Turducken.
    4 Marinated turducken for 2 hours. Just basted the turducken. Did not put in any container like the unstuffed bird, 'cause figured the dressing would get mushy. It was a little anyway, but not because of the way it was marinated.
    5 Placed in large BGE 350°F, platesetter legs up, NO SMOKE! 15 pound bird, 20 minutes/pound if defrosted. Internal temperature 160°F. This bird took 5 hours. NOTE the lemon halves to moisten the breasts, hehe.
    6 Roasted in rib rack, turned over, top of drip pan.
    7 Covered with foil the first 4 hours and then removed the last hour to brown up.
    8 Rested for 45 minutes.
    9 Presentation!
    10 Removed drumsticks, thighs and wings, only bones on bird. Split down center and cut into 1 1/2 inch slices.

    Recipe Type
    Main Dish, Marinade, Poultry

    Recipe Source
    Source: BGE Forum, Richard, 03/10/07
  • i see that richard provided the link. .. i made sure that everything in the center was at least 165. ..and you have to think about where each meat is in the thing. .. . if you notice in the picture, the chicken thighs ended up at the bottom of the turducken and the duck meat was actually in the center. ..i made sure to poke my thermapen in many, many spots to insure everything was at least 165. ..interestingly enough, the turkey breast meat, which i was most worried about getting dried out, stayed at 170, and all that moisture from the duck skin and stuffing seemed to help it stay really nice and moist. ..

    also, while had read different advice on roasting temps (from lo and slo 250 up to 375), i went with a dome temp of around 300-325 for the most part. .. worked out really well ...

    good luck and holler if you have any questions .. .


  • Thanks for all the advice!
  • That thing looks interesting.
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