So check it out, yo. David Boyk and I are making Turducken for New Year's.
We're going to use this recipe: http://www.chefpaul.com/turducken.html
Mostly because it doesn't involve deep frying, which I don't want to deal with.
1) Does anyone have any experience making this orgy of poultry? Is this recipe any good? Are there better ones?
2) Where does one take birds to get (de)-boned? I hear that there are places in Chinatown (OAK/SF?) that will do them cheaply.
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