Quote:
Originally Posted by xoxoxoBruce
The right way to do turducken, is to remove all the bones from the three birds. Then you can slice through it like a jellyroll, for maximun effect. That's a shitload of work, though.  |
Don't forget a layer of stuffing between each bird and inside the last one. Extra points if you use three different kinds of stuffing.
A friend made this for Christmas dinner a year or two ago. The meat was very good. My only issue is that I like crispy skin which didn't happen on the 'underbirds'.
I just guessing, but I wouldn't be suprised to find 'deep fried turducken' out there.
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