After threatening for years to do so, and since I have been coughing to the brink of depth since 12/20, I put aside (froze) the standing rib roast and went with the Turducken (probably spelt wrong, but I don't care), for Christmas Day. It was OK, the instructions had me cook it too long, too dry, but that dang cajun sausage, influence went farther than expected. That was the best part. I will do it again, but will not cook it the same. I gave my brother a turducken breast for Christmas. His gourmet cook wife, looked a little stunned (Oh yeah)when he opened it. In fact she looked pretty pale. Too bad. He is gonna go charcoal, indirect. Hope it turns out.
