Beyond the Turducken

When I was back in Southern California I heard about a magical creature called a turducken.  It's like the griffin/unicorn/centaur of holiday meat.  They've become popular and trendy in recent years, and if you haven't heard about it, or had the pleasure of eating one, it's simply a turkey with a chicken and a duck layered and stuffed inside each other, all deboned and each stuffed with a different style of stuffing.  I thought I would never be able to embrace more than the theory of the turducken when I discovered that the old-school butcher shop near where I lived (Iowa Meat Farms) in San Diego made turduckens for Thanksgiving and Christmas.

I had one for a few Thanksgivings and it quickly became a holiday tradition for me.  So when I met Alycia, and her parents came out for Thanksgiving, I thought it would be a good way to introduce them to the fantastical world of mixed martial meats.  Her parents were initially skeptical but quickly embraced the idea once they had the opportunity to taste the delicious carnival of meat that is the turducken.

The Quaducant - Photo from http://www.delish.com/food/recalls-reviews/better-than-the-turducken

It was with great delight that I read an article Alycia's Mom, Mama Bear, forwarded me called Beyond the Turducken: Five Birds That Will Blow Your Mind.  It's a short article, and well worth it to learn about the Turbaconducken (turducken wrapped in bacon) and the True love Roast:

This True Love Roast from chef Phillip Corrick and creator Devon farmer Anne Petch can feed up to 125 people, took eight hours to prepare, is over 50,000 calories, and was stuffed with...are you sitting down...ready? Goose, Barbary duck, Guinea fowl, Mallard, Poussin, Quail, Partridge, Pigeon squab, Pheasant, Chicken, and finally, an Aylesbury duck.

Yay for extreme meat, and super thanks to Mama Bear for passing along this article.  Happy Thanksgiving to all and may your meal (meat or not) be tasty and delicious!