Cooking a Turducken

Unknown

I am looking for advice on cooking a turducken in the big green egg - cook times, seasonings, stuffing, etc
[ul][li]Turducken[/ul]

Richard Fl

Here is one I did awhile back.

Turkey, Turducken, Richard Fl

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INGREDIENTS:
1 15Lbs Turducken, Stuffed Creole Style, Tony Chachere's
Marinade
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 Fl, 2007/03/10

Next time in Sarasota will try this one out.

Turkey, Turducken, Boneless Turkey Stuffed W/Boneless Duck & Boneless Chicken "One Big Bird"

Roasting time for The Turducken is 12 hours and preparation time is 5 to 6 hours...add music and your favorite beverage will help!


INGREDIENTS:
Andouille sausage stuffing:
3 lbs coarsely ground pork
1 1/2 tsp chopped garlic
1 tsp salt
1/4 tsp black pepper
pinch cayenne pepper, optional
pinch chili pepper flakes
pinch ground mace
pinch ground allspice
1/4 tsp dried thyme
1/2 tsp paprika
pinch ground bay leaf
pinch ground sage
2 1/2 tsp liquid smoke
3 tsp bacon fat
For the Spinach stuffing:
4 lbs frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach
1/2 lb butter
2 cups sauteed onion
1 tsp salt
1/2 tsp white pepper
1 tsp ground fennel seed
For the Turducken:
1 6 Lbs Fresh whole duck
1 4 Lbs Fresh whole chicken
1 cup olive oil, divided
About 5 tablespoons blackening spice, divided
1 25 Lbs Fresh whole turkey
2 Tbs freshly chopped garlic
5 lbs favorite cornbread dressing
Spinach stuffing
Andouille Sausage Stuffing
3 whole roasted red bell peppers, cut into strips
2 Tbs kosher salt
2 quarts of your favorite turkey gravy
Special equipment:
Large roasting pan and rack
Parchment paper
Aluminum foil
20 feet butcher's twine
Large sewing needle




Procedure:
Andouille Sausage Stuffing:
1 In a large bowl, mix the ingredients, except the bacon fat, with some cold water. In a pan or flat-top, brown off sausage mixture in about 3 teaspoon bacon fat for flavor. Once sausage mixture is browned, chill immediately.
Spinach stuffing:
1 Melt butter in large skillet. Add all ingredients and saute for 5 minutes until hot. Set aside to cool.
Preparation of the Duck and Chicken:
1 It is wise to de-bone the duck and chicken first for practice. Place the fresh chicken breast side down on large cutting board. Starting at the bird's neck, you will cut through the skin along the length of the spine. Using the tip of the knife and starting from the neck end, separate the meat from rib cage on 1side. Disjoint wing from the shoulder blade and reserve for stock. Work towards the thigh bone, cut through the ball and socket joint and "pop" loose using upward pressure with your hand from under bird. Using thumbnail, loosen the "oyster meat" (most tender part) from frame. With knife, remove the thigh and leg bone, but keep the leg attached to the bird. Repeat process on other side of chicken.
2 When both sides are finished, the bird will lay flat. Grab rib cage by the neck area and gently pull towards back to remove entire carcass and breast bone cartilage.
3 Repeat same de-boning procedure for the duck.
4 In a well ventilated area or exhaust fan on high, preheat large cast iron pan to very hot.
5 Rub boneless chicken and duck with olive oil. Generously sprinkle with blackening spice on both sides. Place skin side down in pan for 1 to 2 minutes then turn over and repeat. Refrigerate.
Preparation of turkey:
1 Using the same de-boning procedure as the chicken and duck with 2 exceptions:
2 The turkey wings will be left attached to meat and the bone-in drumstick will be disjointed from the boneless thigh meat and left attached to meat. The final product should be a flat boneless turkey (except for the wings and drumsticks).
To stuff the Turducken:
1 Place the turkey skin side down on flat surface. Rub meat with 3 tablespoons olive oil. Sprinkle with 2 tablespoons of chopped fresh garlic and 1 tablespoon of blackening spice. Spread an even layer of cornbread dressing over the meat about 3/4-inch thick and pat down with hands. Spread 1/4-inch layer of Spinach Stuffing. Sprinkle with 2 cups Andouille Sausage Stuffing. On top, place 6 to 8 slices of roasted red bell peppers.
2 Place the chilled duck skin side down on top of layered stuffing. Repeat layered stuffing as above.
3 Arrange chilled chicken skin side down, on top of stuffed duck. Spread remainder of stuffing on top of chicken. Press down gently with hands to compact all ingredients.
To Truss the Turducken:
1 This may take another person's help...
2 Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine making the stitches about 1-inch apart, starting at the back of turkey and working towards the neck.
3 Be careful since the Turducken has no boney frame, roll over breast side up and finish sewing the neck portion of bird. Tie off and cut twine.
4 Now sew up opening at leg section of turkey. Truss legs together with twine. For extra support, tie butcher's twine around the bird's width every 3 inches down along the bird's length.
5 Position your hands evenly under the Turducken and lift into a large roasting pan with rack inside. Pan should be at least 3 inches deep to catch drippings during cooking. Rub entire exposed skin of bird with 2 tablespoons of olive oil then sprinkle with 1 tablespoon blackening spice and salt.
6 Add 1/2 cup water to bottom of roasting pan. Wrap drumsticks with aluminum foil. Place parchment paper over entire bird. Loosely tent the roasting pan with aluminum foil.
Cooking:
1 Bake at 200 degrees F for 12 hours or until internal temperature reaches 165 degrees F.
2 Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with drippings. When done, remove from oven and let set in roasting pan for at least 1 hour. With 2 heavy duty spatulas, insert underneath and remove Turducken from rack to place on carving platter. Remove all butcher twine...including pulling out the portion along the spine.
To serve:
1 Cut Turducken in half lengthwise, then cut servings crosswise in approximately 1-inch thicknesses. Serve with gravy and enjoy.


Yield: 20 to 25 servings
Preparation time: 5 hours
Cooking time: 12 hours

Recipe Type
Main Dish, Poultry

Recipe Source
Author: Recipe courtesy Alpine Steakhouse, Sarasota, FL

Source: Food Network, 11/25/07

Episode#: DV0207

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Mike in Abita

tk,
The link below should take you to the New Forum archive section. It is a link to a Turducken recipe posted by Mad Max. He is the resident forum expert on turkeys. Here is the link if the other one doesn't work. Just copy it and paste it in your browsers address bar. You might want to stay over there, on the new forum, as others will answer there.[p]Good Luck[p]http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=395871&catid=1
[ul][li]Link [/ul]

Popsicle

I follow the instructions on the package as far as times and temperatures except I uncover the breast about 20 minutes longer. I cook it indirect on a raised grid in my large. IMHO the best ones are stuffed with the crawfish dressing. Very moist and complements the duck flavor. The one commercial one I would never buy again is the Tony Chachere’s. Very dry and very little flavor. Good luck. Popsicle