Mark Zanatta
New member
Hi everyone,
I was looking at (and drooling over) this recipe for turducken from Serious Eats: http://www.seriouseats.com/recipes/2012/11/the-ultimate-turducken-recipe.html
I like the methodology of building up the series of birds/sausage, but I thought that I'd make two adjustments:
My plan was to just swap out the oven part with some applewood/cherry smoke without any water in the pan in my Weber Bullet. My question is: how long do you think it will take for my 12 lb bird, which will be deboned and filled with an already-cooked duck/chicken/sausage roll (that roll will be about 140 degrees when I put it inside the raw turkey)? I'd guess about 2-2.5 hours, but I don't feel very confident in that number. Any help would be appreciated.
Thanks, and Happy Thanksgiving!
I was looking at (and drooling over) this recipe for turducken from Serious Eats: http://www.seriouseats.com/recipes/2012/11/the-ultimate-turducken-recipe.html
I like the methodology of building up the series of birds/sausage, but I thought that I'd make two adjustments:
- dry salt brining the turkey (the other birds will be vacuum sealed for cooking so I'm not as worried about their juiciness/flavor)
- smoking the last level (i.e., the turkey) instead of 1.5 hours in 425 degree oven
My plan was to just swap out the oven part with some applewood/cherry smoke without any water in the pan in my Weber Bullet. My question is: how long do you think it will take for my 12 lb bird, which will be deboned and filled with an already-cooked duck/chicken/sausage roll (that roll will be about 140 degrees when I put it inside the raw turkey)? I'd guess about 2-2.5 hours, but I don't feel very confident in that number. Any help would be appreciated.
Thanks, and Happy Thanksgiving!