Hi there everybody....I'm thinking of smoking a Turducken for xmas this year. I've only done turkeys (butterballs and brine turkeys) but never a Turducken. Any suggestions on how best to approach this? I'm also up in Canada and the way the weather has been going I suspect I will be smoking in minus 20 weather. I am guessing that because there is a turkey a duck and a chicken all stuffed inside each other that this may take considerably longer than just smoking a turkey? Thanks in advance
Steve the frozen canuck

Hi Steve,

I smoked a 15lb Turducken last month and it took about 4.5 hours at around 325 degrees. Since I bought mine pre-assembled, I just followed the oven cooking instructions that came with it. Basically, you cook it the same way as a regular turkey, but allow for some more time.

I have never cooked in such cold weather, so I don't know how easy it will be for you to keep a cooker temperature of 325-350 degrees for an extended period of time.

Good luck with your cook.

-Kyle

are you assembling it? I've always wanted to make one myself.

Post is a year old...but Kyle has posted recently, maybe you will get a response.

I have been asked to make one of these for a super bowl party this year, or should I say next year. Anyway I want to brine the birds. Would it be easier or harder to debone a brined bird? My plan was to put them all in a bucket with the brine overnight, debone, assemble, then smoke until done. Getting hungry just thinking about it. Make stock from all of the leftover bits for gravy made with collected drippings. I think I'll do a test run in between now and then.

I don't find boning a brined bird or boning an unbrined bird to be any different.

I didn't assemble mine, but purchased it online. Perhaps doing it yourself would be more rewarding as I didn't think the one I purchased was worth it. The salt content of the stuffing was too high and I could not get it to slice nice like you see it on TV (I was using an electric knife). So in the end, everybody got a pile of some intermingled meat and stuffing. It was really hard to tell the difference between the meats.

Don't let my experience be a discouragement, but rather a lesson learned that if you build it yourself, you know what's going into it and it's not a mystery once you start slicing to serve.

Happy Cooking,
Kyle