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Turducken Report--South Bay edition


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Turducken Report--South Bay edition

Ken Hoffman | Dec 17, 2006 04:08 PM

Turducken was had the day after Thanksgiving and it was a resounding success. This Frankenstein of the poultry set was disassembled and reassembled in Los Gatos at the family owned Los Gatos Meats, a local institution that among other things will dress you freshly killed game.

The monster came in at 25 lbs, the only bones accounting for that weight were the legs and wings. Otherwise, the thing is a boneless mass, debone,stuffed and stitched back into a turkazoid shape. Realy, this should be a Halloween tradition.

Be warned..the sucker takes at least fifteen hours to cook at low, low heat. The good news is that carving the bird is easy. With no bones you cut it quarters and slice it like a loaf of bread.

The results were great: Mosit turkey meat, a layer of sausage and bread stuffing, duck meat, a layer of sausage and bread stuffing. We never confidently identified any chicken, so we figure it was crushed under the extreme weight and ceased to exist. There was enought to feed an army of zombies, looking for some hideous mutant poultry to reanimate ( can you imagine what this thing would look like alive?).

You need to order ahead. John Chiala, owner of Los Gatos Meats and Smokehouse, says turducken is becoming one of the most popular entrees to serve at the Thanksgiving and he will guide you throught the cooking and serving process and back that up with a handout.

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