CajunStuff Turducken Question

TheStormyDOg

Hi All,
Our local grocery store got in a cajun stuff Turducken, I have never cooked a turducken and it is something I would like to try. Is this a good brand, has anyone had any experiences. Also cooking temps and setups would be apprectiated.
Thanks

Unknown

TheStormyDog,[p]Did one this past spring. Good meal![p] Turkey, Turducken, Richard

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1 15Lbs Turducken, Stuffed Creole Style, Tony Chachere's
*****Marinade*****
2 Cloves Garlic, Sliced
6 Ozs. Orange Juice Concentrate
1 Tbs Oregano
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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


[p]

Popsicle

TheStormyDog,
I do 2 or 3 a year in the egg following the temp. directions on the label, indirect, raised grid with a drip pan. I do not add any extra smoke. They turn out much better than done in your regular oven. The only brand I would stay away from is the Tony C from Wall-mart. No flavor, very dry and just not very good overall. My .02 on that product. To serve, slice them in ½ from head to tail then cut your serving portions across. I think you and your guest will love the finished product. Good luck. Popsicle