Turducken

(From November 23)

Thanksgiving was a weeklong affair. I left November 17 for Los Angeles, then on the 20th to the Bay Area. D.'s family opted for a turducken this year. I thoroughly enjoyed the experience.

Turducken in the package. They basically de-boned the turkey, but left the body's shape intact by leaving the leg and wing bones in. Then, they wrapped the turkey around side-by-side slabs of duck and chicken. In between the meats, they put a wild rice and mushroom stuffing. I guess it acted a bit like a glue or it would provide moisture during roasting.



Turducken roasted:



Slicing:





The turducken kind of crumbled during slicing, leaving hunks of the individual birds instead of a jelly-roll slivers of all three. Here's my dinner plate, which consisted of stuffing (not the stuffing from the birds), candied yams, green beans, mashed potatoes, turducken pieces, and a roll.



The turkey was a bit dried out, but roasting one of these babies takes longer than the average unstuffed turkey, so that wasn't a surprise. The chicken was ok and I loved the duck. Duck holds out well to extended roasting, plus it was kept moist by the stuffing and being wedged under the turkey.

It was definitely a great dish, but I'm not sure I'd do it again. It's a bit too much bird.