Turduken Carving?? Seems in the last couple years when I've been away, a couple of

[nan]

friends decided the Super Bowl table at our favorite dive should include turducken. Last year one gal cooked it and someone else carved it--not sure what went wrong, not enough skills or good knife, but guess it was a trainwreck and falling apart.

Well yesterday one of the guys roasted it and it was perfect. I got drafted to carve, fine tuned my slicer and proceeded. Well, damn slices did not hold together. Unless I did them way to thick, the meats separated.

It was tied at legs and top. Seems to me it might hold together if the whole thing was trussed??

Ideas? TIA

Nan

 

[music-city-missy]

It's just the nature of the beast - the stuffing between layers

keeps the meats from 'fusing' together forming a more solitary sliceable product. I've never seen one slice neatly into nice thin slices and as big as it is, you don't want an inch thick slice.

 

[barb_b]

Nan, are you just trying to tease Betty??? (See her post above) : ) Never had a Turduken, but

has been on my list for a while...Does it taste as good as it sounds????