Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Turducken on Egg

SaucehogSaucehog Posts: 30
edited 7:35AM in EggHead Forum
Has anyone cooked a Turducken on the Egg? If so, please share your experience. [p]We usually cook a Turducken, and this year I am wanting to put on the Egg.
[ul][li]Geaux Tigers - Cheers the Saucehog[/ul]


  • Saucehog,[p]Did a store bought one this spring and will do another soon.[p]Turkey, Turducken, Richard


    [p] *******************************
    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 Marinated 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 used it for a Turducken.
    4 Marinated bird for 2 hours.
    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


Sign In or Register to comment.
Click here for Forum Use Guidelines.