Tip for Turkey Day

Finally the day before Thanksgiving (aka Thanksgiving eve) and we have saved the funnest turkey for last. What do you call a turkey with 6 legs? Give up? A Turducken! Yes that strange sounding, strange looking feast for those who cannot decide what to make on Thursday. So enjoy the final installment of Turkey day Tips.

Turducken

Ingredients:
1 Large Turkey
1 Duckling
1 Roasting Chicken
Dried Sage
salt and pepper

Method of Preparation:
Take out all of the birds and rinse them. Start with the chicken, you need to debone it and leave it pretty much whole without the bones. Then the duck, debone it as well and finally the turkey with the exception of the legs. (Your butcher may be able to do this for you or if necessary you can call the experts (i.e. us)) Next salt and pepper the inside and out of all of the birds and rub them with sage. Take the chicken and stuff it neck end first into the back of the duck (if the duck is smaller than the chicken the put the duck in the chicken). Then take these two and stuff them into the Turkey. Tie them up so that they are as tight as possible. Put them into a roasting pan and cover and then put it all into an oven heated 325. Cook until there is an internal temperature of 165. Take out of the oven and take out of the pan and let it rest until it is time to eat. Take the roasting pan and the juices in it and simmer and thicken to make your gravy. Serve with whatever accoutrements you like. Enjoy