The Turducken was tremendous, and less work than we anticipated. The butcher boned the birds, which, unless you're Jacque Pepin, is the only way to go. It's your typical thanksgiving turkey, only thrice as nice! Actually, nicer still b/c with the birds all boned, the potentially destructive art of carving is removed: you slice straight through the layers of poultry and stuffing. It's like rouladen or a yule log. The ONLY downside: the price. We got ours at WholeFoods, and the pricetag really put the po' in poultry three ways. Leftovers for days, though. I would NOT drink red burgundy or Oregon Pinot Noir with this again. It was better with a bolder wine: Exceptional with a Spanish Ribera del Duero.
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The Turducken was tremendous, and less work than we anticipated. The butcher boned the birds,...