This is a very long video, so here is a guide to each step: 1:00 Deboning the Chicken 6:58 Deboning the Duck 12:10 Deboning the Turkey 17:29 Seasoning & Stuffing 23:11 Assembling 28:10 Trussing 30:27 Cooking 33:31 Slicing and Serving Thanks for watching!
Just asking, is there anything I need to worry about as far as cross-contamination goes? I only worry cuz if I'm cooking for someone else, I don't want to get him sick, or worse die....lol....
I just want to thank you! This past Christmas my wife and I followed your recipe to the “T” and pulled off the Turduckin. Our family was amazed and it turned out perfect. The project is big and takes a lot of time but is completely worth it. The layers of flavors is truly unexplainable until you try it. Thank you chief Tom!
By far the best looking turducken I have ever seen. Definitely gonna make one of these again. Haven't done one since I was a kid just starting out smoking.
Hello first time doing anything like making a comment about someone else's skills. You are a freaking awesome cook and I absolutely love and appreciate the simplicity at which you explain as you go along. Especially with this Turkey duck chicken stuff. Lol rhyme that one. I am a 60 year old master Craftsmen who has recently retired after loosing my wife of 31 years. I worked in the aviation aerospace industry. Fabricating and installing custom interiors of 100 million dollar business jets. Gulfstream aerospace and Learjet Bombardier aerospace. Getting to my point of saying you should use zip ties while sewing up birds together. They make removable ties that can be reused over and over or just cut them off my brother when finished sewing. It is a easy way to work by yourself with little help. Don't worry about getting the reusable ones. Just buy some at first from Walmart or on line and cut them off
Just cooked a turkey pretty much the same as a trial run to a turducken in a few days. Came out perfect but the one thing I did that wasn't in this video was kept the tray under the rack primed with a bit of water which helped keep the humidity in the smoker up. Also caught the drippings so could make a good stock with the carcass.
Showed this video to the assistant pastor at my church. He wants to try cooking one of these on the church's Smoke Daddy vertical smoker. I'll have to let you know when that happens!
I love the videos! I'm from Kansas and used to live on Kellogg before moving to Texas! It's great to see Wichita BBQ! I was inspired by your spatchcock chicken and tried doing one of my own! Let's just say I need a little practice, lol
Great video, and to add on to the Jacques Pepin deboning video technique is impressive. I don't know that I will attempt this...maybe I'll try the lunch you make with the leftover parts.
Tom thank you for taking the time to make the video and cook the Turducken. I really enjoyed it and you have some keen knife skills as well as BBQ knowledge. The pleasure was all mine.
Wow! Nice job with fantastic results. Just a thought,,, would it make your de-boning job easier if you pulled the wish bones first thing? May allow you to follow that rib cage closer and easier. Keep up the great work! 😎👍
That’s a lot of work Bro! You are awesome!!!👍🏾. That Ranchero must not have a lot of salt cause you were pretty liberal. Does it need salt added when you use it??? Thanks g
No additional salt needed. It's a well balanced rub. Consider the size of the piece of protein you are seasoning, when deciding how much to use. A large thick turkey will get more seasoning than a thin chicken breast, for example. Thanks! -Tom
I just watched this video in its entirety. No, Im prob never going to make this but this Chef Tom guy has such a captivating energy that I wanted to see the finish product. Yeah, I couldve skipped to the end but I also enjoyed the deboning process of all three birds. Great video, great job. Im def subscribed because of this. 👍
I absolutely love that turkey leg with stuffing! The whole bird looks great. I think this is a great idea, I'd like to try it someday! I'll call mine turchiduck! Thanks for a great video.
I’ve made stuffed quail… buying deboned does make it easier, but I deboned mine. Fig wrapped with sausage and spinach then prosciutto. Inside the quail.
Man, I don't know if I'd be more happy with the bird, or the fact that I'd have a variety of ramen for weeks and the fat of my choice to cook eggs in for days! Who am I kidding... the end product looked fantastic! "Turducken is like Inception with meats!" -Gene Belcher (Bob's Burgers).
This is a very long video, so here is a guide to each step:
1:00 Deboning the Chicken
6:58 Deboning the Duck
12:10 Deboning the Turkey
17:29 Seasoning & Stuffing
23:11 Assembling
28:10 Trussing
30:27 Cooking
33:31 Slicing and Serving
Thanks for watching!
allthingsbbq I just gotta say this is a next level Turdukin. Pork stuffing bro? You need a whole new name for this thing!!
Legend!
14:50 the best part of the video!!!😂🤣😂🤣😂🤣😂🤣 I had to sub after that! Thank you for the help AWESOME video.
Just asking, is there anything I need to worry about as far as cross-contamination goes? I only worry cuz if I'm cooking for someone else, I don't want to get him sick, or worse die....lol....
⁶8×
I've watched this video every year for five years around the holidays.
I just want to thank you! This past Christmas my wife and I followed your recipe to the “T” and pulled off the Turduckin. Our family was amazed and it turned out perfect. The project is big and takes a lot of time but is completely worth it. The layers of flavors is truly unexplainable until you try it. Thank you chief Tom!
True beauty is from the inside; the heart.
LOL
That is not a Frankenstein bird.... it is truly a thing a beauty.... I for one can appreciate your stitch work.... fantastic job!
Not all heroes wear capes, I love you chef tom
The way they panned up to your face after "true beauty comes from the inside" and without skipping a beat you added "..your heart"! 🤣😂 I died!!
There it is. The legendary Turducken, been waiting for this since July
*Chef Tom, you rocked it my my friend.*
This video is amazing! The instructions are so clear and easy to follow, for a process that looks very complicated!
Thank you, and thanks for watching!
Sous Vide TV
Sous Vide TV
By far the best looking turducken I have ever seen. Definitely gonna make one of these again. Haven't done one since I was a kid just starting out smoking.
Thank you very much. Have a great day!
Thanks for all the tips. My turducken came out great.
best turducken recipe video I've ever seen on the internet! very detailed.
Best step by step instructions on how to make turducken I've seen so far. Awesome job chef!
That's a wonderful tutorial, Tom. Teriffic photography too. Bravo!
14:50 Chef Tom peered directly into my soul.
Hello first time doing anything like making a comment about someone else's skills. You are a freaking awesome cook and I absolutely love and appreciate the simplicity at which you explain as you go along. Especially with this Turkey duck chicken stuff. Lol rhyme that one. I am a 60 year old master Craftsmen who has recently retired after loosing my wife of 31 years. I worked in the aviation aerospace industry. Fabricating and installing custom interiors of 100 million dollar business jets. Gulfstream aerospace and Learjet Bombardier aerospace.
Getting to my point of saying you should use zip ties while sewing up birds together. They make removable ties that can be reused over and over or just cut them off my brother when finished sewing. It is a easy way to work by yourself with little help. Don't worry about getting the reusable ones. Just buy some at first from Walmart or on line and cut them off
Sewed her up tighterna crabs”ass chef Tom!🤣
Love the cutting skills ,the preparation seasonings ,and the presentation is very nice. Awesome brother!😎
If you stick an egg in the chicken you take it to the next level
How this doesn't have a million views is beyond me! Good shit fam! I will never make this but good I wanna try it so bad!!
That has to be the most interesting video I’ve seen all year👍Great production on all accounts
"It's equal parts narly, beautiful and delicious..." the best description ever!
Gnarly*, but yes indeed. 😁
WOW... When you cut the slice, I had super drooling action!!!
I would never have believed that could look so good! Well done!
Definitely some skills on this one. Hats off to the Chef! Thanks.
FANTASTIC! You knocked it out of the park!! Well done!!
This is the most informative instructional vid ever... thanx huge fan
Chef dee
This is one of the most amazing things I’ve ever seen.
its so relaxing to watch. well for me. don't know about the others
Right ???
Just cooked a turkey pretty much the same as a trial run to a turducken in a few days. Came out perfect but the one thing I did that wasn't in this video was kept the tray under the rack primed with a bit of water which helped keep the humidity in the smoker up. Also caught the drippings so could make a good stock with the carcass.
Awesome job, Tom. My 7 year old son's quote after watching this with me, "he makes the best stuff, my eyes are watering a little." Haha!
Showed this video to the assistant pastor at my church. He wants to try cooking one of these on the church's Smoke Daddy vertical smoker. I'll have to let you know when that happens!
Wow! Chef Tom Killing it, yet again!
Yes, about time you finally did a video for me because I asked you to.
Serious moment with Chef Tom, the heart :D
14:45 was a good halfway point. Got my second wind after that! Great video, worth the watch. Shared to my Facebook page.
I didn't learn about a turducken until 2 years ago and wanted one ever since.
Chef Tom, BBQ Legend.
Wow just Wow! You just separated the boys from the men in BBQ Land. I'm just in awe. Great job!!!!
I love the videos! I'm from Kansas and used to live on Kellogg before moving to Texas! It's great to see Wichita BBQ! I was inspired by your spatchcock chicken and tried doing one of my own! Let's just say I need a little practice, lol
My favourite channel! Perfect!
Great video, and to add on to the Jacques Pepin deboning video technique is impressive.
I don't know that I will attempt this...maybe I'll try the lunch you make with the leftover parts.
Well Done very explicit, consice and well executed. 5 Stars
Chef Tom thank you so much.
You are welcome! Are you going to give this one a try? Thanks for watching!
@@allthingsbbq I have made several which is why I asked you to make it. I used different dressings to include seafood. They came out amazing.
We always make a Crawfish cornbread stuffing Turducken. Its fantastic!!!!
That looks so good! I was a bit skeptical when you went all Igor on them birds, but it turned out great.
I am writing this before watching this video........ but YYEEEEEEEEEEESSSSSSSSSS!!!!! :D Chef Tom
You sir are a very good butcher! Well done!
Very nicely done!
Super job here. The seasoning. The skin. The presentation. Doesn't get any better.! ! !
Tom thank you for taking the time to make the video and cook the Turducken. I really enjoyed it and you have some keen knife skills as well as BBQ knowledge. The pleasure was all mine.
What a great job. This looks delicious.
Thank you for this wonderful video!!👏👏
Love the video very helpful thanks for taking the time to make it keep up the good work
Daniel Barrera
Never made a turducken but now I might make it
What a process! Always wanted to try it.
Wow! Nice job with fantastic results.
Just a thought,,, would it make your de-boning job easier if you pulled the wish bones first thing?
May allow you to follow that rib cage closer and easier.
Keep up the great work!
😎👍
WOW!! THAT'S WINGED ARTWORK!!
That’s a lot of work Bro! You are awesome!!!👍🏾.
That Ranchero must not have a lot of salt cause you were pretty liberal. Does it need salt added when you use it??? Thanks g
No additional salt needed. It's a well balanced rub. Consider the size of the piece of protein you are seasoning, when deciding how much to use. A large thick turkey will get more seasoning than a thin chicken breast, for example. Thanks!
-Tom
@@allthingsbbq Ok Bro. Thanks! 👍🏾
14:50-14:55, chef tom spitting str8 facts 🤎
This was posted on my birthday but this looks amazing
Wonderful cook. Great video, very informative. Thank you for sharing your skills!!!
Phenomenal Chef Tom, all I can say Is You’ve been “good to us” - thanks so much for these fantastic videos !
You're welcome! We love what we do! We're not slowing down anytime soon!
Made this for Thanksgiving last week . Followed the recipe and it came out awesome . Thanks Chef Tom for the fantastic tutorial 👍
Good deal!! Thanks for watching!
Bravo! Looks GREAT! Looks delish...
wow super time consuming but on the end and do want that slice...awesome I wish one day to do that thx for detail how to
Fantastic video Turducken is a dream of mine, and love the Chance the Rapper hat!!!
thanks Chef Tom that was a great cook
Chef Tom rocks!!!
Every time I get hungry I watch this,knowing full well I'm never gonna cook it! Haha
Thank you very much chef... Great job ...
incredible video. That's some great butchering and advice!
Nice job chef!
“True beauty” ❤️❤️❤️❤️ chef tom
Bravo, Chef! Well done and what an amazing outcome. Outstanding.
Deboning the 3 birds is no pleasure ride. It must be a labor of love.
that turkey has been Frankenstein'd 😳 my turn!!!
I just watched this video in its entirety. No, Im prob never going to make this but this Chef Tom guy has such a captivating energy that I wanted to see the finish product. Yeah, I couldve skipped to the end but I also enjoyed the deboning process of all three birds. Great video, great job. Im def subscribed because of this. 👍
you should have a lot more views your videos are so helpful and good on you for sharing great stuff
Before watching this I was put off but the idea of 3 birds in one. But damn you made that look good. Great video!
I absolutely love that turkey leg with stuffing! The whole bird looks great. I think this is a great idea, I'd like to try it someday! I'll call mine turchiduck! Thanks for a great video.
I am going to make this for Christmas.
It should've counted as everyone's Christmas present, because that seemed like a lot of time, focus and effort to get this right. 😏
Excellent Job !
Wow that is beautiful!
True beauty comes from the inside. Right next to the rib cage you just cut out. Skeletor approves
I know this 2 years ago but still great. Thanks.
Great step by step process, you can also make a killer turducken soup with all those bones!
Dear lord this looks good! I only live an hour away, give me a shout next time you are getting down on some crazy BBQ, I will come taste test! lol
It puts the marinade in the basket.
Lotsa work awsome vid
Beautiful Masterpiece!
Epic fella looks superb.
Thank you for the video Chef Tom! Any thoughts on rendering the duck skin prior to wrapping it up so you don’t get that chewy skin?
OMG! This looks amazing😛
I’ve made stuffed quail… buying deboned does make it easier, but I deboned mine.
Fig wrapped with sausage and spinach then prosciutto. Inside the quail.
Oh my Mercy!!!! An absolute masterpiece.
Phenomenal video Chef ! Loved it ! As if you couldn't move up any higher in my book ! lol
Amazing job dude!
Is there a reason you prefer to cook most things on the top shelf of the ys640 versus the main cooking grate?
Umm hum um wish I could try it I'm in the city never taste this you make it look so good
Great content buddy 💪🏻
Looks delicious!
Man, I don't know if I'd be more happy with the bird, or the fact that I'd have a variety of ramen for weeks and the fat of my choice to cook eggs in for days! Who am I kidding... the end product looked fantastic!
"Turducken is like Inception with meats!"
-Gene Belcher (Bob's Burgers).