golddigger14s wrote:
Thanks nwg. I'm sure as hell not going to do that much work for just me, and my picky ass son. After reading that I may just go with a turkey breast.
I didn't mean to discourage you, but was trying to give a link to a way to handle things that have disappointed people at times.
There are other options if you search.
This was a big deal in the '80's & 90's.....the surprise was when you carved, there were no bones, and layers of different meats, and the deeper duck meat flavor brought the level of all the meat up a notch.
But it takes technique to butcher & assemble...... so....enter mail order Turduckens! But, their issue was after freezing & shipping, the drying out was an even bigger issue. Much like putting stuffing in a bird, the layering of 3 birds increases density and cooking times. And each bird has a different moisture content, different levels of heat absorption, etc. .....so, it sort of fell out of favor after its uniqueness wore off. I'm sure some do it well, but I don't want to eat it often enough to perfect it....
If you're looking to up the flavor, you could try a Heritage Bird....a little less breast meat, a bit more dark meat, but they say much more flavor.