The turducken consists of a chicken stuffed inside of a duck that is stuffed inside of a turkey. It can easily feed 20 to 30 people and it usually weighs 10 to 15 pounds. You can order a turducken from specialty stores online and the store will ship it frozen to your home. Preparing your own turducken can be a challenge, which is why many people prefer to order it already stuffed. The turducken needs to be cooked slowly to prevent the outside from burning while the inside cooks to the appropriate temperature. Smoking a turducken will infuse it with a different flavor.
Things You'll Need
- Aluminum pan or aluminum foil
- Grill thermometer
- Wood chips
- Drip pan
- Olive oil
- Meat thermometer
- Cutting board
Place the turducken in an aluminum pan or on aluminum foil. This will prevent it from sticking to the grill. Allow it to sit out at room temperature for one hour while you prepare the grill.
Heat the grill so that it reaches a temperature of 250 to 300 degrees Fahrenheit. If your grill does not have a built-in thermometer, you can purchase a thermometer to place in the grill at most food stores. Leave one of the burners off or place all of the charcoals to one side of the grill so that you can place the turducken over indirect heat.
Soak wood chips in water for 30 minutes. Place the wood chips in a smoker box or add them directly to charcoal.
Fill a drip pan with water and place it on the grill or smoker under where you will place the turducken. This will keep it moist and it also will catch any drippings. Always keep 1/4 inch of water in the pan.
Place the turducken on the smoker or grill over indirect heat. Brush the outer skin of the turducken with olive oil after four hours, then cover it with aluminum foil. Monitor the grill or smoker and add more charcoal or wood chips if you desire. Keep the temperature within the 250-to-300 degrees Fahrenheit range by opening or closing vents.
Smoke the turducken for four to five hours, or until the internal temperature reaches 165 degrees Fahrenheit. Place the thermometer in the thickest area of the turducken to check all the layers.
Remove the turducken from the heat source once it reaches the appropriate temperature. Transfer the turducken to a cutting board, and cut it in half lengthwise. Cut the turducken from leg to leg and from wing to wing.