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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Turducken for Turkey-Day 2008!! (56k BEWARE)

KingSmono
KingSmono Posts: 132
edited November -0001 in EggHead Forum
It's my pleasure to be able to cook a Turducken for my family this year on Thanksgiving Day. My Dad did all of the hard work... and the BGE is going to do the rest. Here are a couple videos of my Dad prepping the Turducken.

Part 1 (10:55):
http://www.youtube.com/watch?v=VWVKirjNUDU

Part 2 (1:23):
http://www.youtube.com/watch?v=JEYAp5CfJlU

And here are a few pics of the bird being put on at 3 AM this morning. I'm going to update with more pics every hour.

Unfortunately, in my hurry to get the camera/tri-pod out for the pics, I forgot to "ice" the breast Mad-Max style before putting it on the BGE. I hope the breast doesn't turn out dry. :(


Turducken2008_0001.JPG

Turducken2008_0002.JPG

Turducken2008_0003.JPG

Turducken2008_0004.JPG

Turducken2008_0005.JPG

Turducken2008_0006.JPG

Turducken2008_0007.JPG
· Share on FacebookShare on Twitter

Comments

  • KingSmono
    KingSmono Posts: 132
    Everything's looking good so far... I tented some foil over the bird, to slow down the browning.


    Turducken2008_0008.JPG

    Turducken2008_0009.JPG

    Turducken2008_0010.JPG
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    So far, so good. There's not much juice so I haven't done any basting at all... we'll see how it looks at 6.


    Turducken2008_0011.JPG

    Turducken2008_0012.JPG

    Turducken2008_0013.JPG
    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216
    Looks good king. What temp are you cooking at?
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    I took a temp reading, and the chicken is at 82 degrees. I have about 4 hours to bring it up to 165, before I have to drive to my parents house to make it for a NOON SHARP Thanksgiving Dinner!


    Turducken2008_0014.JPG

    Turducken2008_0015.JPG

    Turducken2008_0016.JPG

    Turducken2008_0017.JPG
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    Thanks! Around 300... I've read so many different things about what temp to cook Turduckens at, and how long it'll take... so I just decided to follow Mad Max's lead, and go with 300, in hopes that it'll finish in 7 hours. *fingers crossed* :whistle:
    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216
    Talk about a first time cook...You are braver than I my friend. I watched your video. You should see your dog's face when you are assembling the turducken. Priceless.
    I also when on chefpaul.com. A lot of good tips and recipes for other stuffing. I hope 7 hours will be enough to get the center to 165. You created one huge a$$ bird! :P :P :woohoo: :woohoo: Keep us updated. :cheer:
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    Hehe, that's my Dad in the video... and my parent's pup Tasha. :)

    He deboned/assembled/created the Turducken, sent it to me, and I'm cooking it on the BGE. As soon as it's done, I have to wrap it and travel an hour and a half to my parents house where we're having Thanksgiving Dinner. Hope I didn't bite off more than I can chew! (They're cooking regular Turkey too, so even if this doesn't turn out as expected, the day isn't ruined! :laugh: )

    I'm going to bump up the temp as it get's closer to 10, if it looks like I'm not going to make it at 300*.
    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216
    I don't think I would bump up the temp. If you have a termometer inside the birdie and you are not up to temp, I would tripple wrap in foil and put it into a towel filled large cooler. It will continue to cook during your trip to your dads. If you rasie the temp, you will dry out your turkey. Make sense?
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    Good thinking, thanks! I just went out for the 7 AM hourly check, and the internal temp of the CHICKEN is 108 right now. So it's coming up fairly quick. I'm not panicking just yet... :whistle:
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    As you can see, the sun's coming up! Everything looks good so far... bird is still "tented" in foil to control browning. Internal temp of the CHICKEN was 108. Getting there slowly but surely. Just passed the half-way point for the cook. (At least I *hope* it was the half-way point! :lol: )


    Turducken2008_0018.JPG

    Turducken2008_0019.JPG

    Turducken2008_0020.JPG

    Turducken2008_0021.JPG
    · Share on FacebookShare on Twitter
  • TigerTony
    TigerTony Posts: 1,078
    I sure looks like it's coming along great.
    But if I were you I'd limit how often I open the lid on the egg. I figure that every time you open it that you are adding time to the cook.
    "I'm stupidest when I try to be funny" 
    New Orleans

    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216
    Stop Peeking! :evil: It will cook faster....How much does that thang weight? 56 lbs?
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    True, but it gets back up to temp almost instantly. (Thank you DigiQ II) I was originally going to open it 2 or 3 times per hour, to baste the bird... but there's not enough juice in there, so I haven't basted it at all. (Hopefully this means all the juice is staying inside the bird, so it's going to be moist and tender??? :unsure: )

    Also, when I called the Mad-Max Turkey Hotline yesterday, he said it should take about 15 minutes per pound... which would equate to around 5 hours... so I figured giving myself 7+ hours would allow me a little leeway when it comes to stuff like opening the lid. Hopefully that doesn't come back to bite me in the @ss. :ermm:
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    Actually only 20 pounds! I weighed it after I got off the phone with Mad-Max... to guesstimate using his 15 minutes per pound guideline.
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    That's a nice how-to video. thumbup.gif I've never trusted the pre stuffed ones, plus I like hands on too.

    Did you pre-cook the stuffings? I would also like to hear about how you like leaving the skin on. And lastly was there a final weight on that baby?

    Have a happy Thanksgiving Turkey.gif
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    Thank you!! My Dad created it... but yes, he pre cooked the stuffings. (I believe!) The final weight was right around 20 pounds. Can't wait to taste it! :woohoo:
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    Just another quick update... Internal temp was at 125 after 5 hours. Gonna cut it close!


    Turducken2008_0022.JPG
    · Share on FacebookShare on Twitter
  • Clay Q
    Clay Q Posts: 4,486
    Looks fantastic. Got my fingers crossed.
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    Hehe, me too... thanks!! :lol:
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    We're at 147 internal right now... so I think we're going to make it! (knock on wood) The DigiQ II Meat probe is reading 155... but I'm trusting the Thermapen over the DQ2. I inserted the DQ2 probe just so I can monitor progress without opening the lid now.

    I have to leave in just over an hour and a half... so it's going to be close, but I think I'm good. Should I take the foil off, or is it browning up enough with the foil on?


    Turducken2008_0023.JPG
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    When I took this pic right at 10 AM, it was 158 internal (in the chicken). Now, all temps are 160+... I removed the foil, and will let it cook until 10:30. (another 20 minutes)... then I'm going to triple wrap it in aluminum foil/towels then put it in a cooler for the hour and a half drive to my parents. Hopefully it'll continue to cook just a little, til everything is 165. Cuttin' it close, but I think we're good to go! I'll post some cell-phone pics when we carve it up at my parents house. CAN'T WAIT!!! :woohoo: :woohoo: :evil:

    Turducken2008_0024.JPG
    · Share on FacebookShare on Twitter
  • Clay Q
    Clay Q Posts: 4,486
    You did it! Congratulations! :woohoo:
    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216
    Looks great! Now you need to write Santa and tell him that you need a digi II. That way you can monitor the bird and the dome/grate at the same time and not have to peek! :woohoo: :woohoo:
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216
    duh! my bad, you have one already. You threw me off using the instant read temp pen.. :blink: :blink:
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    Thank you!! B)
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    Yeah, I'm not sure that I trust the DigiQ Meat probe... I have to whip out my manual and see if I can calibrate it or something. I mean it's a good guideline for how fast things are cooking... but when I need an instant, precise measurement, I reach for the thermapen.
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    The Turducken was a huge success!!

    I pulled it off of the BGE at around 10:30, so it cooked for a total of 7.5 hours. When I pulled it, the internal temp of the chicken on the inside was 165... perfect timing! So I immediately foiled it, wrapped it in towels, and stuck it in a cooler. Then we crossed our fingers that traffic would be fine, which it was. We made it to my parents on time, and even had about a half hour to spare! Haha

    When I unwrapped the Turducken, it was still steaming hot. I couldn't believe how hot it was! My Dad carved it in front of about a dozen curious bystanders, photographers, videographers, etc... it was quite a spectacle.

    The first picture is of the Turducken right before I wrapped it in foil... the rest of the pictures are at my parents house right before we ate it. It was Mmm Mmm good... very moist and tender. Perfectly cooked. Not dry... but definitely cooked thoroughly. Everyone loved it. It was the hit of the Dinner! Now it's time for me to get some sleep since I have been up since 2 AM this morning!! :side:


    Turducken2008_0025.JPG

    Turducken2008_0026.JPG

    Turducken2008_0027.JPG

    Turducken2008_0028.JPG

    Turducken2008_0029.JPG
    · Share on FacebookShare on Twitter
  • KingSmono
    KingSmono Posts: 132
    And here's a video of the Turducken being cut into! Notice all of the steam... that's 2 hours after it's come off of the BGE!

    http://www.youtube.com/watch?v=WTyLH9wsZtk
    · Share on FacebookShare on Twitter
  • Little Chef
    Little Chef Posts: 4,725
    Congrats, Nice cook. Now that is a labor of love! :woohoo:
    · Share on FacebookShare on Twitter

Categories