Turducken?

Unknown

A friend and I are attempting a Turducken for a Superbowl party next Sunday. I was thinking about cooking it in the Egg. Has anyone tried this? Are there any potential pitfalls I should be aware of?[p]Thanks,
Skooter

Shelby

Skooter,
Couple of folks talked about doing one around Christmas, but don't recall seeing their results. My only concern is following the cooking guidelines as those birds take a while to thouroughly cook. If you do one, let us know the results. Glad you posted...might run pick up some turducken sausage for the big game.

Basselope

Skooter,
Only one suggestion. Don't let John Madden carve.

Buckeye Bill

Skooter,[p]I have made two turduckens, both with my former neighbor. I did mine in the oven as I didn't have a BGE at the time and he did his on the BGE. Mine took nearly twice the cooking time, but both were excellent. Put a polder thermometer in both and cooked until they were done, I don’t recall but probably in the170 range.[p]If you plan on making a turducken, I would highly recommend that you debone a couple chickens for practice before tackling the turkey. The turkey is a real challenge, but the process is the same. The deboned chicken is a family favorite and isn’t a lot of work, but practice helps.[p]There are a lot of drippings from a turducken so you will need to have a drip pan. The meat was moist and the combination of flavors wonderful. I put a dirty rice stuffing in the chicken, a cajun crawdad stuffing in the duck, and a traditional bread stuffing in the turkey. Everyone, even the picky eaters, liked the bird. Mine weighed in at 24 pounds, all edible, and fed an army and then some.[p]I watched him cook his in the BGE, cooked at about 350 indirect. My memory was that his was done in just over 3 hours and mine in the oven took about 5 hours. Both were moist, but the smoked flavor of his was exquisite. I would do it again, but you need a large crowd to consume all the food. I think that we had my entire family together, about 20 people, and we had about as much left as consumed. We traditionally polish off a 18 pound turkey at Thanksgiving, with very little leftovers, so the turducken is a real meal.[p]Weight gain is the key pitfall I can think of. Go for it![p]Buckeye Bill

Bill in VA

Skooter,
Check out this link:

Bill in VA

Trying it again:[p]Click Here
[ul][li]Click Here[/ul]

Unknown

Bill in VA,[p]Thanks for the link. Some great information there. I will have to get out the digital camera and document the effort.[p]-S

Unknown

Buckeye Bill,[p]Thanks for the advice and encouragement. Fortunately an experienced friend of mine is going to help me with the deboning process so all I have to worry about is making the different stuffings and actually cooking the beast.[p]I'll post the results.[p]-S