Cooking and eating turned out to be much easier and less stressful than the preparation especially after a couple of glasses of a good champagne. The turducken was put in the oven at 0700 and was taken out at 1230.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98Z1n2geEjSnWHd8SyqjfJcBJvFqW7-9vGwfaHWh3aSr_yQHNCgErYHP1u-UM86untCrPl1YyeZqT8Q3jpeRcU0JAV2Nk0iYhyphenhyphenGybI0CKaxCBh5ieeaTmWNmbGTQFepcSTlxVZ-gs7svc/s640/Turduckin.jpg) |
Ready for the knife |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJ9duoX-YkLjiSZdCRhAWJrYts1LjIDMx6Qle1f3gneGOhb_AkI7vs8iberEJRn9OhetlIj3pdR0KxIcyRfHgaHit76_BOLDHl9ifkwO70YkaQEgFRrRjlc3a5YUplztUuQ8LBJy7kl1T/s640/Turduckin+3.jpg) |
The cross section shows the layers of chicken and duck inside the turkey |
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