I've tired the Tony Cachere Turducken which is availbale through Sam's Club. I thought it turned out very dry. I would not try it again.

I have thought about making one from scratch. There are several websites with the instructions on the internet.

Here is one I did this spring. Rice dressing was very moist.

Turkey, Turducken, Richard

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1 15Lbs Turducken, Stuffed Creole Style, Tony Chachere's
*****Marinade*****
2 Cloves Garlic, Sliced
6 Ozs. Orange Juice Concentrate
1 Tbs Oregano
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1 Tbs Pepper, Black
1 Tbs Cumin
2 Tbs Kosher Salt
2 Cups Lemon Juice, Fresh




1 For a regular unstuffed turkey, marinate the bird over night in a plastic container. This will make enough for a 10-12 pound bird. Saved the basting juice and made a gravy, little tart, but good!
2 Stuff the bird with lots of garlic and cook as you normally would, using the marinade to baste. Baste the bird every now and then. When done, use the drippings and add some corn starch mixed in cold water and make a gravy.
3 This marinade is used for turkey, Cajun Style, however I used it for a Turducken.
4 Marinated turducken for 2 hours. Just basted the turducken. Did not put in any container like the unstuffed bird, 'cause figured the dressing would get mushy. It was a little anyway, but not because of the way it was marinated.
5 Placed in large BGE 350°F, platesetter legs up, NO SMOKE! 15 pound bird, 20 minutes/pound if defrosted. Internal temperature 160°F. This bird took 5 hours. NOTE the lemon halves to moisten the breasts, hehe.
6 Roasted in rib rack, turned over, top of drip pan.
7 Covered with foil the first 4 hours and then removed the last hour to brown up.
8 Rested for 45 minutes.
9 Presentation!
10 Removed drumsticks, thighs and wings, only bones on bird. Split down center and cut into 1 1/2 inch slices.


Recipe Type
Main Dish, Marinade, Poultry

Recipe Source
Source: BGE Forum, Richard, 03/10/07

I have done a few Turduckens on the egg and they come out great.

This is where I buy mine (too lazy to debone the birds myself) and have gotten many there over the years.

They also sell nice de-boned chickens stuffed with crawfish, shrimp, cornbread, or rice stuffing. Lots of good sausages, Taso, and other interesting meats too.