About a week ago, I received this question from reader Dave Dorey: “Hi. I read your blog on how to smoke a turducken. Can you let me know at what temp. you ran your smoker at? Did you alter your temp at any time as well?”
In about a week, we’ll all be under the gun after Halloween, working on Thanksgiving. Dave’s question inspired me to put together some tips for anyone looking to smoke a turducken this year.
1. I smoke my turducken at 225-250 degrees F for 30-40 minutes/lb.
2. If you buy a frozen one, either thaw it in the fridge for 3-4 days. You can also thaw it in cold water for 6-9 hours but I prefer the fridge method instead of gambling at the last minute.
3. Have your butcher debone the birds for you if you’re going the fresh route. Tell them to leave the legs and wings on the turkey, though. De-boning the poultry is where all the real work is for turducken. If you don’t know how to do it, removing the bones can be grief central. However, it’s necessary to make the birds fit.
4. Stuffing is the mortar for your bird bricks. Cornbread stuffing is stiffer and makes for a very cohesive turducken.
5. Make sure you have plenty of heavy twine to lace and tie the turkey shut around the duck and chicken after you stuff them together.
6. I’ve found a mix of hickory and apple chips gives great smoke flavor to turducken.
As we get closer to T-Day, I’ll post my favorite spicy turducken stuffing recipe. If you have any questions on hot peppers, smoke, and barbecue, feel free to shoot us a message.
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