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SmokyOkie
11-18-2008, 07:17 PM
I know a lot of you have seen this before, but with Thanksgiving coming up, I thought it might be nice to post this for those that haven't seen it before, and it might also motivate a member or two to try their hand at a turducken.

Here it is viewed fro the inside. the only bones left are in the second wing joint. If I were going to stuff it into a turducken, I's just remove them, but as is they make a nice chef's treat.

http://i128.photobucket.com/albums/p190/dickeydoobbq/boned%20bird%20nov%2008/HPIM1504.jpg

Here's what it looks like from the outside

http://i128.photobucket.com/albums/p190/dickeydoobbq/boned%20bird%20nov%2008/HPIM1505.jpg

And, here's what came out of it. I'll roast them along with the bird, it'll help make the gravy.

http://i128.photobucket.com/albums/p190/dickeydoobbq/boned%20bird%20nov%2008/HPIM1506.jpg

Here it is with the stuffing. I put the extra oyster meat in the center. This is an all meat stuffing ( my favorite)

http://i128.photobucket.com/albums/p190/dickeydoobbq/boned%20bird%20nov%2008/HPIM1507.jpg

Here's a couple shots of the stitching laying breast side down. it will roast breast side down stitching. After stitching the back side, I'll roll it over and finish sewing it up. After that, I'll sew the two ankles together to help result in even cooking and help hold the form.

http://i128.photobucket.com/albums/p190/dickeydoobbq/boned%20bird%20nov%2008/HPIM1508.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/boned%20bird%20nov%2008/HPIM1510.jpg

Last but not least, here it is first breast side up then breast down. I'll cook it in the drum around 375 for about 1 1/2 hours.

http://i128.photobucket.com/albums/p190/dickeydoobbq/boned%20bird%20nov%2008/HPIM1511.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/boned%20bird%20nov%2008/HPIM1513.jpg

I'll see if I can remember to get some finished product pix as well, but Mr Coors and hunger may prevent that. You know how that goes.

Butt Lover's
11-18-2008, 07:20 PM
Looking good :)

californiasmokin
11-18-2008, 07:46 PM
Tim,
When you cook it on the drum will you use a pan?Do you cook it breast down or up?What did you season it with ?

Any one ever tell you that you might have a career in hand modeling? I have some connections at Palmolive.Let me know!:roflmaoha0::roflmaoha0:

peculiarmike
11-18-2008, 08:51 PM
Really nice job Doctor Okie! :thumbs up: Should hardly leave a scar.

"Boned another bird"..................... Sheeeesh! :roflmaoha0:
The bait is out. I see this headed for BOTB. :ack2: :shrug: :D :blushing:

californiasmokin
11-18-2008, 08:55 PM
Really nice job Doctor Okie! :thumbs up: Should hardly leave a scar.

"Boned another bird"..................... Sheeeesh! :roflmaoha0:
The bait is out. I see this headed for BOTB. :ack2: :shrug: :D :blushing:


His other post was Rump on the drum!

peculiarmike
11-18-2008, 09:12 PM
His other post was Rump on the drum!

Yeah, I know. You can't take him anywhere. :blushing: :roflmaoha0:

SmokyOkie
11-18-2008, 10:04 PM
Tim,
When you cook it on the drum will you use a pan?Do you cook it breast down or up?What did you season it with ?

Any one ever tell you that you might have a career in hand modeling? I have some connections at Palmolive.Let me know!:roflmaoha0::roflmaoha0:


Very funny. I am aware that just like other modeling, I'm too fat!:roflmaoha0:

Breast side down, cuz it cooks better that way. In the pan wrapped w/ foil to keep the smoke off and to collect the drippings to make some good cream gravy. SmokyOkie Cajun Yardbird rub.


Yeah, I know. You can't take him anywhere. :blushing: :roflmaoha0:

:blushing: Yeah, they say I'm bad that way.

Now, here's the after pix

On the board

http://i128.photobucket.com/albums/p190/dickeydoobbq/boned%20bird%20nov%2008/HPIM1514.jpg

On the platter w/ a little gravy ( don't worry, there's a while bunch more in the gravy boat)

http://i128.photobucket.com/albums/p190/dickeydoobbq/boned%20bird%20nov%2008/HPIM1515.jpg

And a little broccoflower with dilly cheese sauce on the side

http://i128.photobucket.com/albums/p190/dickeydoobbq/boned%20bird%20nov%2008/HPIM1516.jpg

californiasmokin
11-18-2008, 10:16 PM
Good stuff Tim! Would make a nice holiday meal for company.

SmokyOkie
11-18-2008, 10:42 PM
You can do it with a turkey as well. As you can see, it really does simplify the carving.

Pippa
11-18-2008, 11:21 PM
I think we'll be comin' to your house for thanksgiving :msn-wink:

Auzzie-highwaycruiser
11-19-2008, 07:26 AM
You might want to change that head line of your's smokie....Read it and then think naughty thoughts....:roflmaoha0::roflmaoha0::roflmaoha0::r oflmaoha0::roflmaoha0::roflmaoha0::roflmaoha0:

Chargrilled
11-19-2008, 08:09 AM
Tim awesome smoke once again brother. I dropped the ball on spatchcock as work and now friggin illness have set in, RRRRRRR. Interested in the ingredients of the stuffing and process of the veggie:shrug:. Looks great!!

You put the bird on the drum "naked" for awhile then foiled to collect goodies? What temps did you take the bird before foiling? Enough smoke flavor collected? What kinda wood for the bird?

:thumbs up:

We are starting the 2nd half of the project this week, I should be able to catch up sometime middle of next week.

PhillyMike
11-19-2008, 08:28 AM
that looks good sir.


btw Aussie is right. I read that title and my 1st thought was, isnt that illegal in all 50 states...

PigCicles
11-19-2008, 08:30 AM
that looks good sir.


btw Aussie is right. I read that title and my 1st thought was, isnt that illegal in all 50 states...

He's always boning a bird and bragging about it - I don't know what we're going to do with him :smack:

peculiarmike
11-19-2008, 10:54 AM
Saw Alton Brown spatchcock a cornish hen then put it in a hot pannini press (sprayed both sides of the press with Pam). He pushed down HARD on it and held it a minute or two, said you might notice bones breaking. Then he put two bricks on top of the press and left it 15 minutes or so.
The bird came out perfect. And really flat.
Wonder if a George Foreman grill might do the same? I would think so. Juices would be collected for gravy if desired.
Just a thought passing through the haze. :shrug:

SmokyOkie
11-19-2008, 11:11 AM
You might want to change that head line of your's smokie....Read it and then think naughty thoughts....:roflmaoha0::roflmaoha0::roflmaoha0::r oflmaoha0::roflmaoha0::roflmaoha0::roflmaoha0:

Spose there might have been a little humor intended?:msn-wink:


Tim awesome smoke once again brother. I dropped the ball on spatchcock as work and now friggin illness have set in, RRRRRRR. Interested in the ingredients of the stuffing and process of the veggie:shrug:. Looks great!!

You put the bird on the drum "naked" for awhile then foiled to collect goodies? What temps did you take the bird before foiling? Enough smoke flavor collected? What kinda wood for the bird?

We are starting the 2nd half of the project this week, I should be able to catch up sometime middle of next week.

No wood, just the light smoke of the Ozark Oak lump.

No foil, cooked in the pan @ 375 for about 1 1/2 hours to IT of around 180. No foil because I wanted xtra crispy skin ( which I got). In a pan cuz I wanted good fonds for the gravy, and that meant collecting all the drippings and allowinfg them to sizzle and caramelize in the pan.

Bird was seasoned with Cajun Poultry rub. Other than that it was naked throughout.


Saw Alton Brown spatchcock a cornish hen then put it in a hot pannini press (sprayed both sides of the press with Pam). He pushed down HARD on it and held it a minute or two, said you might notice bones breaking. Then he put two bricks on top of the press and left it 15 minutes or so.
The bird came out perfect. And really flat.
Wonder if a George Foreman grill might do the same? I would think so. Juices would be collected for gravy if desired.
Just a thought passing through the haze. :shrug:

I'm certain that the George foreman grill would do exactly the same thing. After all, all it really is is an oversized panini grill.

Chargrilled
11-19-2008, 11:34 AM
Saw Alton Brown spatchcock a cornish hen then put it in a hot pannini press (sprayed both sides of the press with Pam). He pushed down HARD on it and held it a minute or two, said you might notice bones breaking. Then he put two bricks on top of the press and left it 15 minutes or so.
The bird came out perfect. And really flat.
Wonder if a George Foreman grill might do the same? I would think so. Juices would be collected for gravy if desired.
Just a thought passing through the haze. :shrug:

Just a thought passing through the haze. Story of my life:roflmaoha0:

Just another thought, if you were to use the foreman be careful on how hard you are pushing down and push evenly esp if your talkin bone breaking hard as I have broken the foreman before doing something similar. :twocents:

Could have been the cervezas I had consumed too:shrug:

SmokyOkie
11-19-2008, 02:43 PM
Just a thought passing through the haze. Story of my life:roflmaoha0:

Just another thought, if you were to use the foreman be careful on how hard you are pushing down and push evenly esp if your talkin bone breaking hard as I have broken the foreman before doing something similar. :twocents:

Could have been the cervezas I had consumed too:shrug:

On the other hand, it could be that it was a Foreman.:msn-wink:

TX Sandman
11-19-2008, 04:56 PM
:thumbs up: Excellent meal, Tim! I will have to try that sometime.