Turducken Question

motsol

Planning oncooking a Turducken for Thanksgiving. I have read all of the post and think I have a handle on it. The only question I have is, Should I put a food probe in all the different meats? (Chicken, Duck and Turkey)so 3 different food probes?

Richard Fl

I would moniter the stuffing and the thigh meat 2 thermometers. Perhaps here is some more help.


http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=395871&catid=1

Unknown

you can stick one or two probes in, but really, when it starts getting close what you really need to do is take a thermapen and slowly work it in making sure you hit all three meats to make sure they are all cooked to temp ... thats the only way to insure its really cooked. ... oh, and go ahead and ice the turkey breasts to make sure they don't overcook while everything else gets to temp. ..

Popsicle

Motsol, I cook all my turduckens by simply following the time and temp. directions on the label. Your egg will maintain your cooking temp. much better than your oven ever could.I guess to answer your question, no probes needed. The one trick I have learned about serving is first cut the bird in ½ from front to back then slice across. Makes for a much better presentation. Good luck.
Popsicle

LFGEnergy

Good luck! My single attempt was not great. Be sure it is done before you start cutting into to it, or you will be putting parts back into oven individually :unsure: (like I did). But if you read my other posts, you will find that I am not one to be giving poultry advice :laugh: :(

Want to try one from Heberts Specialty Meats in Louisiana. The one I got from Central Market was just OK in flavor (just OK), even after we got it cooked.

civil eggineer

Seems like on the show Diners, Drive-ins and Dives the internal meats were partially cooked prior to the final cook. I would think by the time the internal meat was cooked to temp, the outside meat would be way overdone.

motsol

Thanks everyone for all of your suggestions!!!