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Has anyone ever grilled a turducken?

In a fit of indulgence, I bought a premade, frozen turducken and I'm thinking that I want to invite some folks over to try it--but I just don't feel like firing up the oven. Anyone done one of these on a grill? I have a gas grill (which I frankly haven't used all summer) and a charcoal grill on which I can easily do indirect heat. Thoughts, oh Chowish ones?

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  1. I've done several in the oven to rave reviews -- this is a really tasty, if unusual, combination of flavors. Basically, all you have to do is thoroughly heat the thing all the way through, so indirect on the grill should work fine, and also add some more flavor.

    1. Cool. Thanks. I'm planning on putting a drip pan under the turdurken. What did you serve with yours?

      1. I have never cooked a turdurken but would like to know what it is!

        Thanks,

        Jenna

        6 Replies
        1. re: j2brady

          It's pretty much a Turkey stuffed with a duck thats stuffed with a chicken, hence the name...haha

          1. re: King of Northern Blvd

            Yes, 3 different birds but also 3 different stuffings: andouille sausage, corn bread and oyster stuffings. I have made Paul Prudhomme's version (he is the originator of Turducken) recipe available online and it was so wonderful. My best friend begs for it every holiday season but thinks that I should add a Cornish game hen and a quail!!!

            1. re: sel

              Paul Prudhomme? I never heard that. Was John Madden just the popularizer of the Turducken?

              1. re: chocolatetartguy

                Paul Prudhomme claims to have invented it, but the Hebert family of Maurice, LA, has a pretty damn good claim on it as well. Their butcher shop ships turduckens worldwide...I think they supply Madden with his multi-legged creature each year.

            2. re: King of Northern Blvd

              Are all three birds deboned?? How do you carve it??

              Jenna

              1. re: j2brady

                All 3 birds are deboned except that the turkeys legs and wings remain intact, with their bones so that when the Turducken is served, it looks like a typical roast turkey.

                Carving is simple. You remove the legs and wings and cut cross section slices about an inch thick that reveal the layers of meat and stuffing.

          2. All of the birds are boned, and have a layer of stuffing between each one -- I like the crayfish stuffing the best. Since this is a Cajun dish, I like to serve with redbeans and rice and garlicky greens.

            1. Yuk,I thought you post asked " Has anyone KILLED at turducken?" Could be the latest rage for busy hunters who don't have time to dress and stuff all of those birds themselves.

              1. I've been looking for an entreprenuerial gig...

                1. Please don't use a grill for your turducken unless you're prepared to babysit it for half a day fiddling with the thermometer and/or give you and your guests food poisoning.

                  I too made the Paul Prudhomme recipe (to rave reviews) a few years ago and it was in the oven at 250F for 12 hours! Yes, 12! Layers of raw poultry at a low heat + grill with mostly uncontrolled outside heat = bad.

                  6 Replies
                  1. re: Kishari

                    If you have a reasonably reliable gas grill with a thermometer, you shouldn't have any trouble grilling it. 250 degrees for 12 hours describes many brisket recipes, as well as an optimum range for pork shoulders. I'd get a backup tank of propane (just in case it takes longer than you think), use indirect heat (turn out the outside burners & leave the middle one(s) off, and make sure you use that drip pan. You might want to put it under the grill surface but on top of the grate covering the turned-off burner.

                    And if you don't already have one, go buy an instant read thermometer with a long probe that can reach the innards of that turducken.

                    I find it easier to maintain a consistent temp with gas rather than charcoal, but if you are good at managing a charcoal fire to a precise & controlled temp, there is no reason not to do it over charcoal.

                    1. re: Hungry Celeste

                      Big difference, cooking-wise, between a turducken and a brisket. The turducken may carry bacteria anywhere in it's component parts, but the brisket is only likely to have them on the surface. 250 is hot enough to kill bacteria on the surfaces of both, but the insides of the turducken could spend HOURS in the prime breeding temperatures for bad bugs.

                      1. re: ricepad

                        While I understand your concerns about bacteria & the 250 degree extended cooking temp, the previous poster indicated that she was cooking it indoors at 250 for 12 hours. What is the difference between 250 degrees in an indoor oven for 12 hours and 250 degrees in an outdoor oven? A closed grill will maintain a consistent heat at 250, just as an indoor oven will.

                        1. re: Hungry Celeste

                          Ricepad and I are both trying to point out that there are already high food safety risks with a turkducken (the different surfaces and thicknesses of the poultry, the potential bacteria in three different kinds of stuffing), but the inconsistent heat of an outdoor grill just adds another layer of risk. That's all we're saying. At least when I was cooking it in my house oven it was easy to check on every hour on the hour and finally at 3 a.m., when is when I finished the darned thing.

                          (BTW, I then let it cool to room temp, refrigerated it, then reheated it back up to 250 internal temperature before serving.)

                          Here's a picture of a slice...not pretty, but tasty. You get the idea.

                          http://im1.shutterfly.com/procserv/47...

                    2. re: Kishari

                      What kind of stuffing is that in your Turduckin?

                      1. re: Bostonbob3

                        It's the classic Prudhomme recipe stated in an earlier posting: cornbread, andouille sausage and oyster stuffing. Insane. It took me all morning just to make the stuffings...word to those want to try making a turducken...set aside two days, one for the stuffing, one for assembly/cooking. And it's a two-person job...my turkey was 21 lbs to start with. Add in the 5 lb duck and the 2 lb chicken, all with slippery stuffings, and it's sheer comedy to truss by yourself!

                    3. Low and slow will do the job fine on a grill. No more than 250 degrees. Preferably 210-225. It'll take awhile (many hours, actually), but it's definitely do-able. As someone mentioned above though, PLEASE make sure every bird is cooked through before you dive in. We don't want to lose a Chowhound. :)

                      1. I assume the OP's turducken is fully cooked, as he stated that it is frozen. All you need to do with one of these is thaw and reheat.

                        1 Reply
                        1. re: pikawicca

                          Most Turduckens are frozen, but still raw. (Like store-bought turkeys.)