Turducken – An Amazing Grilling with Rich Barbecue Adventure

By: Richard Wachtel
Published: November 13, 2011
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It seems that the first week in November each year here at Grilling with Rich we are doing a very special barbecue or grilling adventure. Last year we grilled a Lobster and for this years special barbecue adventure we are going to smoke a  Turducken. 

We would like to thank Maple Leaf Farms for providing us with the Duck for this adventure, you can follow them on Twitter, or like them on Facebook and even check out their website and get your own duck to try.

Before we start with this adventure, I am going to show you how to put together your own turducken via this amazing video, and then provide you with Grilling with Rich’s Recipe of Turducken and some tips and also the recipe.

Grilling with Rich’s Thanksgiving Turducken*


14 pound Whole Turkey
5 pound Whole Chicken
5 Pound Whole Duck
Polutry Seasoning

After getting the turkey, chicken and duck together and following the simple steps on creating the Turducken layers. Place the Turducken in the smoker at 250 degrees for approximately 5-6 hours. About half way through the cooking time, foil so that the bird does not get dried out. Cut to Serve and Enjoy!

Tips in Putting Together Your Own Turducken:

  • Call your butcher 3 days before you want to make it and put in your meet order, this way they will have time to though any frozen birds
  • Always check you meat to make sure all the bones are removed, sometimes you will find little parts still stuck in the meat
  • When using a larger turkey you can add a second duck,  ducks are small and really make the dish so one whole duck can go on each side of the turkey
  • Kabob skewers do a great job closing up your turducken and are much easier to use for a beginner then butchers twine

Tips in Smoking the Turducken:


We took a lot of great pictures of our amazing Turkducken experience, you can see all the great photos by going on our Facebook Page Turducken Photo Album 

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Category: Grilling Adventures, Latest News, Poultry

Richard Wachtel

Richard Wachtel

Editor and Chef and Founder at Grilling with Rich
Born and raised in Long Island, New York Richard Wachtel has developed a passion for all things about barbecue and grilling and sharing this love with the world through social media, digital marketing and blogging about his cooking adventures on his website www.GrillingWithRich.com. Richard has interviewed the top names in barbecue and grilling such as four-time BBQ Grand World Champion Chris Lilly, and other world class pitmasters such as Myron Mixon, Melissa Cookston, and Tuffy Stone... just to name a few. In addition, GrillingwithRich.com has become a BBQ authority for media outlets and has been citied in many online publications such as: Yahoo News, Freinds Eat.com and USA Today’s Men’s Health. Rich lives just outside the nation's capital in Virginia with his wife, and #1 tastetester - his beagle, Cooper.
Richard Wachtel


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