I was thinking that maybe, just maybe, if I can somehow talk my wife into this, I would try to make a terducken, just for fun. Then serve it to the hungriest people I know.
Has anyone on the board made one, and is there anyone who knows if any butchers in the NYC area (best case would be Staubitz or Los Paisanos as I live in Bklyn) can debone a turkey, a duck and a chicken?
Alternatively, is there anyone here who thinks that an enthusiastic amateur cook who's never deboned any poultry can manage it with good directions?
Finally, any general commentary on the Turducken experience?
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