Now, we put the whole fucking thing inside John Madden and feed the villagers for a month.

I sent the recipe to my mother saying, "I want this on Thursday. Get crackin'."

George Orr wrote:

Can anybody here personally vouch for the reputed deliciousness of this horrendously expensive and time- and labor-intensive dish (with or without the bacon coating)?

My mother made turducken once sometime during the late 60s.  It was excellent, but she could never be persuaded to prepare it again.

Those photos made me want to become vegetarian.

George Orr wrote:

Every year about this time I start hearing and reading about how great turducken is; people just about weep over its deliciousness--and then the rest of the year you don't hear a thing about it.

Can anybody here personally vouch for the reputed deliciousness of this horrendously expensive and time- and labor-intensive dish (with or without the bacon coating)?

It is one of the most delicous dishes I have ever had. To avoid some of the labor, you can generally buy them (sans bacon) pre-made ready to cook, but they are pretty much only in grocery stores around Thanksgiving and Christmas. I can only imagine that adding the bacon coating would exponetially add to the deliciousness, but would probably require a post thankgiving dinner trip to the cardiologist.

Zookeeper wrote:

Do they sell free-range Turduckens?  They sound delicious but I want to be conscientious...

Then object. Object!

But what sort of gravy do you use!? I must know by tomorrow!