Aussie BBQ Forum

Hi All

Been a while since a login but would like some advice by the master roasters.

I have chosen to do a turducken on Xmas day and this is my plan.

I boned the chook out last night and froze it and the duck will be sourced tomorrow and given the same treatment.

Got a size 70 turkey ready to defrost but we are off to Brisbane for a week on Monday to go to the Bon Jovi concert and look around. Get back to Darwin on the 23rd at lunchtime so the plan is this....

Defrost the turkey and debone it bar the legs and wings.

Defrost the boned out chook and quacker overnight xmas eve.

Xmas morning semi poach the chook and duck in cryovac bags to about 45-50 degrees.

Assemble the turducken. Mushroom, chilli, garlic stuffing in the chook.......A layer of sausage meat from a fat cow we slaughtered (poor Gypsy!!) last week between the duck and chook and a cornbread stuffing in between the duck and gobbler.

Trussed up and in an alfoil pan in the weber for a smoky 4hr ?? cook.

I am figuring that the par cooked and warm duck/chook should cook without burning and drying out the turkey and come up to the right temp.

Comments and suggestions please, am I on the right track?

Cheers

Jim

My only advice is forget about the Bon Jovi concert. Awful.
Turducken sounds good


Nath

I bought the tickets for my partners 40th (she likes BJ) and any big item performer puts on a good show so all is good

Cant wait for the meatfest though!!

The is the opportune time to send the missus & group of friends to BJ while you stay home & BBQ.
That's exactly what I'm doing this Sunday night!

Hi Meatabolism.

I would have the Chook & Quackker cooked and chilled before put the Turducken together as a food safety . MM

have fun at the concert

here a nice link



Cooking time in the above video converted for Aussie

25 to 30 minutes for very 455 grams of weight
at 190 C until int temp is 71C or 72C once cooked rest for 30 minutes before carving up the bird bird bird. .