This is clearly not the final product. This is a turkey in which the basic skeletal structure has been removed, with the exceptions of legs and wings. It will be reassembled and made to look just like an ordinary cooked turkey but with a big difference!
First, a Turducken is much easier to season as we don’t have those pesky bones in the way, the stuffing keeps the white meat moist since it is in direct contact and the endless variations of other birds added to the filling: duck and chicken or goose and chicken are my favorites… each with its own dressings make it wonderful and unique!
Happy Thanksgiving… and yes this is the start of this year’s Turducken!
Roger Freberg
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