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Turducken Question

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GrillMeister
GrillMeister Posts: 1,608
edited November -1 in EggHead Forum
OK, Mrs. GrillMeister picked up a Turducken at HEB this week. Any tips on egging this 16 lb. multi-bird meat bomb?[p]From what I've researched in the archives, 3 to 4 hours indirect at 350 ought to do it.[p]Is it breast side down? Do you use a V rack and a big pan? Are the juices worth capturing?[p]Thanks in advance.[p]Cheers,[p]GM

Cheers,

GrillMeister
Austin, Texas
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  • Drivr
    Drivr Posts: 163
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    GrillMeister,
    I think Sundown did one a few years back and said it took 4 hours at 350 so it sounds like you have a plan.
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  • Smokin Joe
    Smokin Joe Posts: 441
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    GrillMeister,
    Happy Turducken Day GM! LOL[p]First - I never cooked one before, but...[p]follow you cooking instincts. Season your favorite way, go indirect in a v rack over a drip pan with a little of your favorite wood for flavor and cook to a reasonable internal temp (chicken in the middle right? - 140-145*) and let rest a bit before carving. [p]Toward the end poke it in a few spots at different levels to "calibrate" the meat temp.[p]I would try to collect drippings for a gravy if I were you - if it looks like it's not to your liking you can always have a "plan b" for the gravy and go to it. About half wat into the cook I might add some crisco or butter and a chopped onion to the bottom of the drip pan and let them brown (but not burn). This will help get a nice color & flavor to the gravy. As they brown you an add in white wine for additional flavor. After the meat comes off - de-glaze the pan on your cook top and make your gravy.[p]As I first said - never cooked one, but follow your instincts. Later! Joe
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  • GrillMeister
    GrillMeister Posts: 1,608
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    Well, I loaded the egg up with Wicked Good and fired it up for an hour with the platesetter in it legs up.[p]I ended up putting in 4 ceramic egg feet and a small flat rock in the middle to support the pan. I then put a 9 inch cooling rack in the pan and made sure the legs were resting where the ceramic feet were underneath. I believe this is the Mad Max method of suspended pan and suspended bird.[p]She's roasting away at 350 and there's enough wicked good in there to last at least 8 hours, but I think 5 will do'er.[p]I'll let ya'll know how she turns out.[p]Cheers,[p]Ed


    Cheers,

    GrillMeister
    Austin, Texas
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  • Capt. Dan
    Capt. Dan Posts: 14
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    GrillMeister,
    I am cooking a Turducken now. Never have cooked one before but here goes. Platesetter legs up with a water pan on the platesetter. Turducken in a V-rack and v-rack in a drip pan. Egg is full of Wicked Good Lump and a light sprinkling of cherry wood chips. Current dome temp is about 360 degrees. Everything I have read says to pull it at 160 to 165 internal. This should take about 4 hours. I put the Turducken on at twelve noon and she has been cooking for about 2 hours. Happy Turducken Day, Capt. Dan
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