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Turducken Party w/pics
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karlsson
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Joined: 03 Jul 2007
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Location: Bremen, Germany

PostPosted: Fri Jan 04 08 7:07 pm    Post subject: Turducken Party w/pics Reply with quote

Here's the story of my last BBQ event, held on New Years Eve.

As I am not quite sure if the the little remix I put in my introduction is visible, I thought to show the pictures in detail. Hope this is the right sub-forum for it.

I started off with preparing the brines. I did not stick to a specific recipe, but mixed it with what was on hand

One for the turkey, with orange juice, apple juice, some garlic, salt, sugar, bay leaves and some other herbs and spices



One for the chicken, the same mixure, but apple juice only:



And for the duck, again the same, but orange juice only:



Next I deboned the birds.

The chicken:







The duck:







and finally the turkey:









The birds went swimming:

The chicken in the front, the duck in the back:



The turkey:





and where stored away overnight:



Next day I started off with preparing the stuffings.

One for the turkey, with sausage, leek, red and yellow sweet pepper:



One for the duck, with apple, chestnut and wild mushrooms:



and one for the chicken, with Louisianna craw tails, bacon, leek and mushrooms:



Next step was to reassemble the birds.

The turkey filled with its stuffing:



covered with the duck:



and the chicken:



In my next life I am going to be a surgeon:



Somehow, I got it all wrapped together and covered with bacon:



The next day started much to early:



Setting up a half chimney starter to preheat the chargriller:



At 7.00 h am I placed the bird on the chargriller:



and cooked it very slow over 12 hours at a temperature of 185° F.

After 3 hours:



After 6:



After 10 hours the bird reached an internal temperature of 135° F, I increased the oventemperature to 350° F to add some color, to get a crispy skin and to finish the cooking.

Also I started to add some mob-sauce once in a while, made of Belgium Cherry Beer, Butter, a hint of maple sirup and some poultry rub:



Almost done:



and removed from the smoker after exactly 12 hours with an internal temperatur of 167° F - just as I wanted it:



The rest of the bacon removed and untied:



Perfect:



Cut in half:





We were only 10 people, but the bird went fast. The left overs:



It was delicious. This was the second turducken I made, but the first one prepared on the smoker. And even though the first one was extraordinary already, this one was even better and tastier.

If it wouldn't be for the work, I probably would never prepare a regular turkey again.

Turducken is an absolut must try!

Greetings from Germany
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Smoke on the Horizon
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PostPosted: Fri Jan 04 08 7:56 pm    Post subject: Reply with quote

Welcome to the ring.

What a great post and pictures that really looks tasty.
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BBQMAN
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PostPosted: Fri Jan 04 08 9:00 pm    Post subject: Reply with quote

Excellent Turducken tutorial Karlsson! Very Happy

Most people that stuff poulty do not use low smoking temps. The reason is that the internal temp stays in the "danger zone" too long.

I don't stuff any poultry destined for the smoker. The exception MIGHT be if I was going to cook closer to 300'.....................

Not trying to be critical, thats just my two pennies worth.
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Teleking
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PostPosted: Fri Jan 04 08 9:22 pm    Post subject: Reply with quote

I kinda have to agree with BBQMAN here. 10 hours to get to 135 and still in the danger zone below 140, youch! Shocked Don’t get me wrong it looks great but I think cooking it at a little higher temps next time just to be safe will keep your family out of the hospital.
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Canadian Bacon
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PostPosted: Fri Jan 04 08 10:19 pm    Post subject: Reply with quote

Nice job on the Turducken,I do these as well.The last one I did was 15 lbs stuffed and i smoked it at about 250-275 and it was done in 5 1/2 hrs.
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HuskerSmoker
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PostPosted: Fri Jan 04 08 11:14 pm    Post subject: Reply with quote

Shocked WOW!

Looks really good!

Congrats! Very Happy
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lowrider90
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PostPosted: Fri Jan 04 08 11:33 pm    Post subject: Reply with quote

Food Safety aside, it looks absolutley awsome, and you have movitated me to try one this weekend. But, i will definately, after the safety thrashing I got from the more educated folks on food saftey around here will be smoking at 300-325.

I learned a lot from my thrashing and took it as a learning experience. I now consider food safety a serious factor when i cook.

Thanks smoke ring people!, especially MARV
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karlsson
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Location: Bremen, Germany

PostPosted: Fri Jan 04 08 11:59 pm    Post subject: Reply with quote

The first one I did I cooked arround 250° F and it took about 7-8 hours (but was also a bit bigger than this one), because of the same concerns.

Meanwhile I did some more reading and am not too worried anymore, as long as the inner temperature gets over 160° F at the end for at least 30 minutes.

I wouldn't use this method in summer, but with the low temperatures outside I am confident that it is ok.

Anyhow, both ways are possible, but I think that this one was even a lot juicyer than the first one.

btw. the weight of the turducken was appr. 25 lbs
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Teleking
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PostPosted: Sat Jan 05 08 12:25 am    Post subject: Reply with quote

Not trying to nit pick but it is better to be safe than sorry don’t you think? You may want to do some more reading in this thread:

http://www.thesmokering.com/forum/viewtopic.php?t=12982&highlight=safety

And thanks once again to Alien BBQ for the food safety tutorial.

And here is Lowriders lesson learned that he spoke of:

http://www.thesmokering.com/forum/viewtopic.php?t=12169&highlight=
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SauceBoss
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PostPosted: Sat Jan 05 08 2:21 am    Post subject: Reply with quote

im big on getting the correct temps. this past xmas I did a turkey in the smoker and had it around 285 and it came out awesome.

besides that it looks amazing! thanks for sharing Very Happy
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The PPP
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PostPosted: Sat Jan 05 08 2:30 am    Post subject: Reply with quote

Wow that might be the best food p*rn post yet!
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Spookie
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PostPosted: Sat Jan 05 08 2:45 am    Post subject: Reply with quote

Wow Shocked Shocked Shocked That looks great!!!

Now I have to clean my keyboard Rolling Eyes
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Hydra Sports
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PostPosted: Sat Jan 05 08 4:13 am    Post subject: Reply with quote

All I can say is that looks damn impressive!
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Mike Lawry
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PostPosted: Sat Jan 05 08 9:55 am    Post subject: Reply with quote

Awesome,

but Id sure have to check the low cook temp issue out for sure.



Mike Lawry.
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karlsson
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PostPosted: Sat Jan 05 08 7:00 pm    Post subject: Reply with quote

Again, I understand your concerns about the low temperature method - I am coming from the same direction - but the so called 80° C-Method (176° F) became quite popular here in Europe and there is no risk if done right. A good hygiene in the kitchen and watching the cooling chain is a must though.

I kept an article about the method, but it is in german so I would need to translate it if there is any interest.

Anyhow - cooking the bird at higher temperature works as well - and simply do so if you feel more comfortable.
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BBQMAN
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PostPosted: Sat Jan 05 08 7:31 pm    Post subject: Reply with quote

karlsson wrote:
The first one I did I cooked arround 250° F and it took about 7-8 hours (but was also a bit bigger than this one), because of the same concerns.

Meanwhile I did some more reading and am not too worried anymore, as long as the inner temperature gets over 160° F at the end for at least 30 minutes.

I wouldn't use this method in summer, but with the low temperatures outside I am confident that it is ok.
Anyhow, both ways are possible, but I think that this one was even a lot juicyer than the first one.

btw. the weight of the turducken was appr. 25 lbs


How does outside temp make a difference? Cooker temp is cooker temp, is cooker temp.......................all day long (in your case, anyways!).

Also of note: the pathogens that can develop between 40'-140' (meat temp- not outside temp, or even cooker temp) are not killed off by finishing off at a higher temp.

This is why the reccomendation for thawing birds out in the fridge, not on your counter top. The surface that has thawed has the opportunity to breed the same problems. Sure, we have all probably done it a time or two, but it doesn't make it any more right! Wink

This problem is magnified by the placing of warm stuffing in the cavity- microbes get a head start.

Once again, not trying to be a bummer-head, just offering up some advice to keep your family healthy, and everyone elses that happens upon this thread.

Your turducken tutorial is excellent- with the exception of the cooking temp directions.

Happy New Years, and safe cooking! Very Happy
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SoEzzy
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PostPosted: Sat Jan 05 08 9:37 pm    Post subject: Reply with quote

I used to visit a friend for the holidays many moons ago, his local game butcher would supply a “goochicducpheas” for Xmas at a very reasonable price, almost as cheap as buying any one of the individual birds by the lb.

He had a retired worker who used to come in just to do these adventures in culinary delight the week before Xmas.

I’ve not seen them done anywhere else, though I haven’t looked either, so there may actually be a worldwide supply chain for them.

A boned out goose, with a boned out chicken, stuffed with a boned out duck, stuffed with a boned out pheasant, the four tier version of the turducken sure works well, and I think I am going to have to search one out and smoke the heck out of it!
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karlsson
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PostPosted: Sat Jan 05 08 10:42 pm    Post subject: Reply with quote

@SoEzzy - you might even want to consider this instead Wink

LINK
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SoEzzy
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PostPosted: Sat Jan 05 08 10:47 pm    Post subject: Reply with quote

Yup I saw that one when it first showed up! Laughing Wink Laughing

But the 4banger brings a whole load of memories, and the memories are more important in some ways than the realty! Wink
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JimH
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PostPosted: Sun Jan 06 08 12:03 am    Post subject: Reply with quote

BBQMAN wrote:
karlsson wrote:
The first one I did I cooked arround 250° F and it took about 7-8 hours (but was also a bit bigger than this one), because of the same concerns.

Meanwhile I did some more reading and am not too worried anymore, as long as the inner temperature gets over 160° F at the end for at least 30 minutes.

I wouldn't use this method in summer, but with the low temperatures outside I am confident that it is ok.
Anyhow, both ways are possible, but I think that this one was even a lot juicyer than the first one.

btw. the weight of the turducken was appr. 25 lbs


How does outside temp make a difference? Cooker temp is cooker temp, is cooker temp.......................all day long (in your case, anyways!).

Also of note: the pathogens that can develop between 40'-140' (meat temp- not outside temp, or even cooker temp) are not killed off by finishing off at a higher temp.

This is why the reccomendation for thawing birds out in the fridge, not on your counter top. The surface that has thawed has the opportunity to breed the same problems. Sure, we have all probably done it a time or two, but it doesn't make it any more right! Wink

This problem is magnified by the placing of warm stuffing in the cavity- microbes get a head start.

Once again, not trying to be a bummer-head, just offering up some advice to keep your family healthy, and everyone elses that happens upon this thread.

Your turducken tutorial is excellent- with the exception of the cooking temp directions.

Happy New Years, and safe cooking! Very Happy




Yeah, but if all the components are at frig temp before assembly and the quickly assembled bird is put on the smoker @ frig temp, how is this any more dangerous than a shoulder clod or whole hog? A large piece of meat is a large piece of meat. As I see it ( and I'm not trying to start anything here ) If I put a 9 lb butt on the smoker next to a 9 lb stuffed chicken and they are both at an internal temp of 35*f the biggest danger is that the bird will dry out before it's internal temp reaches 165*f. The solution to the dryness is the sausage in the turducken, which I have eaten but not made. Just trying to open up the subject a little more.
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