is this going a little toooo far??

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habaneroman

Fire Starter
Original poster
Dec 21, 2007
41
10
Omaha, NE
We have all heard of a Turducken right.... well how about this one!

turkeysMS1512_468x307.jpg



1. Turkey, 2. Goose, 3. Barbary duck, 4. Guinea fowl, 5. Mallard, 6. Poussin, 7. Quail, 8. Partridge, 9. Pigeon squab, 10. Pheasant, 11. Chicken, 12. Aylesbury duck

That is a lot of FOWL there man!!
 
Try to get an internal temp on that Whattducken...
 
Ok, RichTee, you run the de-boning operation. David, you run the smoker. Me? I'll just sit here and run my mouth. I think all of the areas are properly qualified, eh?

Seriously, having only done a game hen in a roasting chicken, I can't imagine deboning all of those birds. Not to mention, like Richoso said, how the heck would you get the internal temps up without burning the outer bird.

I'll bet when you're done, it tastes like chicken.
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