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Turducken Help???

Unknown
Unknown
edited November -1 in EggHead Forum
As my name indicates I am new to using the Egg, but would love to tap into the Forum's brain. I am gonna prepare a Turducken for a dinner party this weekend. The Turducken (i.e. boneless turkey stuffed w/ a boneless duck, and a boneless chicken, and cornbread stuffing) is fresh and about 17 lbs. I've seen conventional (i.e. oven) recipes that call for either 350-400 for 4 hours, or ~250 for 10 hours. I am not sure which method to try, but would love to use my BGE.[p]Anyone have success with such an odd bird in the BGE?? Any ideas are much appreciated.
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Comments

  • Shelby
    Shelby Posts: 803
    Newbie_Dave,
    I've never cooked one but are you sure on the time for 350-400 temp? That's less than a traditional stuffed turkey and this is far more dense and will require a long cook. You might check the directions and if in doubt, call the number to the Butcher Block I posted in the above thread on where to find one.
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