Turkducken

Anyone got a good recipe?
Also an idea of time to cook, the Turkey is 15lbs and I'm hoping to run the ProQ at around 230 deg F.

This type of thing http://www.dailymail.co.uk/pages/live/articles/news/news.html?in_article_id=502605&in_page_id=1770&in_page_id=1770&expand=true#StartComments would be great, but I just don't have the time to go and get all those birds

Nope, can't help ya there Ian.. Sorry.

Thanks Roxy, Iwas kinda counting on you, you ole SB

I read that article too. Sure would be interesting to give that thing a try and I know it would be awesome smoked rather than just roasted.

It's kinda out of my price range for a nice holiday dinner...

I cooked a lot of strange things so far, but somehow im still a little scared of cooking a turducken.
Its not the cooking that scares me but the deboning of all the birds in a hannibal lector style.

Good luck on your christmas turducken Ian, i´m hoping for some pictures and instructions.

The 12 bird thingy from the link is just insane. Anyway, i would have started it with one of those :




DM

Been up since 5am.. the bird/ birds are on, I'm guessing around about 6 hours to cook, will do some picks later.

Good luck Ian, cant wait to see the finished birds.

By the way, here a video of the 10 bird roast.

CLICK to see the video on Youtube.


DM

That's just ridiculous!

Right, here's the results... turned out great!
Sorry about the reverse order








Took 7hrs at 220-250, pulled it off at 160 internal.

It looks most excellent Ian. Very nice colour to the bird.

Well done!!

Looks good enough to eat
in other words : I take a bow in awe.


One question comes up when i think of the birds stuffed into each other :

What happens to the skin of the inner birds ? Is it noticeable and if so, is it edible at all ?
Im currently thinking about doing something like that and removing the skin seems like a good idea to me.

Cheers,

DM

Damn, that sure looks good, can you tell the different bird flavors?

I was also worried about the skin Marco, but I left it in this time, and I couldn't see any disadvantage.

Mike, yes you can tell the different flavours.