Author Topic: Turducken (Read 457 times)

Captain Virgil Hilts · « **on:** November 20, 2005, 10:25:44 PM »

Anyone ever make one?

Turducken

I'm going to try it, and I'm going to smoke it instead of baking it.

nirvana · « **Reply #1 on:** November 20, 2005, 10:29:22 PM »

Where's the tofurkey?

Captain Virgil Hilts · « **Reply #2 on:** November 20, 2005, 10:58:18 PM »

This is the South, son, we don't do that sort of thing here.

Gunslinger · « **Reply #3 on:** November 20, 2005, 11:01:29 PM »

WOW that looks fricken GOOD!

Of course I learned last year that Deep Fried Turkey injected with spiced cajun butter is hard to beat.

I CAN"T WAIT TILL NEXT WEEK!

Captain Virgil Hilts · « **Reply #4 on:** November 20, 2005, 11:11:09 PM »

I may fry one too, I looked at a deep fryer rig this afternoon. I've done
that before, I just did it for other people with their rig and their bird.

I've got a 55 Corvette engine and transmission in the shop now, if everything goes right, I'll have the engine off the dyno and the transmission built by early afternoon. I decided today if the job left tomorrow, I'd get a deep fry rig.

I've got to smoke a regular turkey for my mother-in-law Wednesday night and Thursday morning as well as the turducken. I'll be cooking my arse off. I need to do a goody package for my squadmate who's in Kuwait flying the the SOCOM Blackbirds in a C-130. Another guy in the squad already sent the Thanksgiving package, so I need to get mine out so he gets it a week or so from now. We try to keep him and the crew supplied with a little taste of home while they're out there in harm's way. i'd love to be able to send them a real Thanksgiving feast.

SunKing · « **Reply #5 on:** November 20, 2005, 11:14:39 PM »

The Mad TV spoof of MAdden eating the Turducken was one of the funniest bits on tv ever.

WindX · « **Reply #6 on:** November 21, 2005, 12:00:19 AM »

Yep... we have one every year. I put a new twist on it though.... Deep Fried Turducken! Even better than the original. Fry it on the outside till brown and crispy then put it in an oven bag and finish cooking it in the oven at about 250 degrees. YUM YUM!! Make ya wanna slap yo mammy!

nirvana · « **Reply #7 on:** November 21, 2005, 08:09:31 AM »

Well stuff the little chicken with tofu. Actually you aren't supposed to stuff the with stuff cause it breeds bacteria and make's the cook time longer. Good luck with that turducken senor.

GtoRA2 · « **Reply #8 on:** November 21, 2005, 10:13:26 AM »

I have had a Turducken, very tasty!

How long do you smoke a turkey for? We are going to be doing that on thanksgiving.

Captain Virgil Hilts · « **Reply #9 on:** November 21, 2005, 10:21:31 PM »

In a vertical smoker like I use, with charcoal and assorted wood chunks for fule, I smoke an 18# turkey for at least 6 hours at around 250 degrees. Keep the water pan full. I use citrus juice (mostly orange) and honey in the water. There's all sorts of things you can do with it when you smoke it. A good rub with the spices of choice. Marinate it first if you like. You can pour bourbon or wine into the inside.

GtoRA2 · « **Reply #10 on:** November 21, 2005, 10:40:54 PM »

Cool thanks for the info Savage!

Captain Virgil Hilts · « **Reply #11 on:** November 22, 2005, 08:00:55 AM »

Couple of other tips. Butterball and Honeysuckle White turkeys seem to cook best. The Honeysuckle White often has a "done" indicator that pops up. Get yourself a meat thermometer and cook by temperature, it'll make it easier to get it done without overcooking and drying it out. You can baste or glaze just like you would in an oven, you can even put stuffing/dressing in it. Remember not to get the smoker too hot, it'll make it dry out.

FiLtH · « **Reply #12 on:** November 22, 2005, 08:06:06 AM »

Ya I could deep fry a **** and love it! Best way for turkey!

RTR · « **Reply #13 on:** November 22, 2005, 09:07:22 AM »

Nirvana, tofu?

Tofu is Soylent Green.

RTR