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.

First Turducken

GordyGordy Posts: 49
edited 6:02AM in EggHead Forum
Words of wisdom please, cooking first turducken tonight, help appreciated. HIGH DOLLAR piece of meat so don't want to mess it up. Direction state to cook to internal tempature - 4 hours covered, one hour uncovered.[p]Thanks,


  • SundownSundown Posts: 2,971
    Sorry, no words of wisdom but would love to hear how it comes out. I've been threatening to get one for a year now and you could be the chef that gives that extra shove into the world of Turducken!
    Good luck.

  • gordy,[p]Okay, I'll bite. What the heck is Turducken??

  • YBYB Posts: 3,861
    Skwerl X,
    This explains what a Turducken is pretty good.

  • YB,
    Wow, that looks AWESOME! Methinks the Christmas meal just got alot more interesting.

  • YB,[p]Yeah, that's Paul Prudhomme's recipe, which is all over the internet. Now one would guess that he knows what he's doing, but I sure wouldn't want to cook any piece of uncured meat at 190 degrees for 12 hours, let alone poultry, with a ton of stuffing![p]Gordy, I don't know what temp you are cooking it at for 4 hours, or how much the thing weighs, but I assume you bought it ready-made and that it came with detailed directions. [p]Would be interested to know what you are cooking it on, at what temp, and at what internal temp are you taking it off. [p]And how was it? Did your guests like it? :-)[p]Lee

  • ShelbyShelby Posts: 803
    Where did you get your Turducken from? I wish I could offer some thoughts but I've yet to do one. Turducken sausage is to die for though!
    About the only advice I can give is to make sure the stuffing is fully cooked. I'd go with whatever the directions say since the Egg will cook it like an oven, only adding the smoke flavor.
    We'll all be waiting to hear your results.

  • McKevinMcKevin Posts: 47
    gordy,[p]I did one Christmas 2000. As memory serves, it was around 4 hours at 350 or thereabouts. I did it uncovered the whole cook & it was a HUGE hit. Pretty expensive for an encore tho...[p]Go for it![p]Kevin

  • CherylCheryl Posts: 18
    gordy et al....
    I would agree that I would NOT cook for 12 hrs as per the directions on the purchased turducken. I think the estimates of 4 hrs are good -- but as always.... you want to go by internal temp. [p]I've done 3 or 4 turduckens .... but more often just duckens! Only purchased the first one ... did the others from scratch. A good boning knife and lots of patience is in order when boning out all of those birds, but the results are delish![p]Let us know how it turned out!

  • ShelbyShelby Posts: 803
    Ok....I'm duely impressed with boning your own duck and chicken. I've watched and wouldn't want to try it.

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