re: #119 Fenway_Nation

I love the 4th of July- smack-dab in the middle of baseball season, lots of booze, BBQ and stuff that goes boom.

It’s not a holiday per-se, but ever since the Henry & Luccino took over the Red Sox and the advent of sattelite radio, I have reason to dig October weekends. I really do enjoy going out for a nice long stroll and trying to decide if I should listen to the Red Sox, Bruins, Patriots or BC Eagles football…and take in the scenery and crisp autumnal air.

I keep telling myself that for one of these years, I’m going to try turducken with cajun sausage stuffing for Thanksgiving.

We did a tuducken once. It was…interesting. One problem I noticed was the skin on the inner birds - it isn’t exposed to direct heat, so it doesn’t brown or get crispy like the outer skin does. And pale, rubbery poultry skin is…well, there was a pile of it on my plate when I was done. I would skin the inner birds or maybe brown them before stuffing.

They also take an enormous amount of time to cook. Unlike a hollow turkey, you’re trying to heat up what’s basically a large, solid cannonball of meat and stuffing. It’ll take a good six hours - or more - to heat through.

Worth doing once, to see if you like it well enough to do again.