The Original Turducken

I’ll be honest, and admit that when I first heard about turducken, I was a little scared. It seemed … well … wrong to have so many animals stuffed into one big turkey. Thankfully, though, I got over that inital reaction and discovered just how wonderful, juicy, and tender this fantastic creation really is.
Turduckens have always had to be pre-​ordered at delis, or made painstakingly by hand. Well — not anymore! The Original Turducken takes what was once a deli-​exclusive gourmet meal and turns it into something accessible, and just as delicious, right from your local grocer’s freezer.
Available with two kinds of stuffing (Spicy Italian Sausage, which I love, and chicken apple sausage which is good too), I get my birds from the frozen food isle at CO-​OP. After thawing them a few days, all I need to do is pop this turkey-​looking beast into the oven, and cook it slow until the internal temperature is 165 degrees F. That’s it – no prep, no basting, no worry — just cook it like it says to on the packaging. Then, once it’s done, all I need to do is slice it like a loaf of bread and serve.
Yes — slice it like a loaf of bread. See, these birds come completely boneless (except for wings and drumsticks). So you’re getting solid meat in the guise of a golden turkey. It’s awesome and wonderful stuffed into tasty. And the duck and sausage stuffing keeps the entire thing so moist you don’t need gravy (… but with drippings, you can make some anyway).
With the last bird (s) I made for Christmas dinner, I served 12 adults to satisfaction AND I had enough leftovers for lunches days after. Plus, the dinner conversation never faltered — everyone was talking about how neat it was to be sampling such a unique dish. It may seem pricey, but you have to remember that you don’t waste any money buying bones and sinew that you’ll throw away when supper’s done (as with regular turkeys).
If you want to try something different, I doubt you’ll be sorry with this.