Howdy Gents
I just retired from the meat business after 45 years of service , and in the last 6 or 7 years of my stint, I made several Turduckens, if prepared properly, there hard to beat , I would bone the turkey out from the back, and remove all the bones , but the wings , then put a few boneless and skinless duck breast, depending on the size of the turkey, in the center of the bird, and then insert chicken liver pate, ( your suposed to use goose liver , but it's too hard to get , and costly ) after putting the liver pate under the skin of the breast , I would then tie all of this up into a nice size turkey roast, after tied, I would inject some liquid cajun spices thrugh out the bird, wrap the roast up in film and let it sit for a day or two under refrigeration, this would let all those spices flavor the bird through out, once in awhile a customer would cancel their order , and we would cook the Turducken up, and the crew would have a fest , like I said at the beginning, if done right , they are hard to beat , I have had Turducken, from other sources, and Company's that left a lot to be desired.
Ten Wolves Five Shooter
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