Turducken FEA Thermal Analysis

Working in a group of four, I designed a specialized skewer system to ensure a turducken (a complex, non-homogeneous assembly of turkey, duck, and chicken) cooked thoroughly without burning the exterior. We researched the specific thermal properties of various meats and stuffings to create an accurate simulation environment. Using Hypermesh, I developed a high-fidelity mesh of the bird's geometry, which we then imported into ANSYS Mechanical to run transient thermal simulations.

The project culminated in a professional report that defined the optimal skewer placement and a precise cooking sequence based on our heat transfer findings. This allowed us to solve the challenge of internal thermal lag in dense, layered meats while maintaining surface quality.