Turduckin-Complete

The day was finally here!!!  All they hype about cooking and preparing of a turduckin was coming to fruition.
I had spent about four hours total getting the birds de-boned, stuffed and sewn up.
The turduckin took nearly five hours to cook.  In that time I was constantly basting it to get it golden brown and keeping it moist.
Once the turduckin was done we still had some waiting to do, about twenty minutes was needed to let it rest before cutting it.  This allows the juices to be pulled back into the meat.  You slice to early and your left with a piece to dry turkey giving you cotton mouth.  I removed all the strings that i could find and alerted folks that they may encounter a piece our two of string.  I began to slice and it just fell apart, it was just heaven with pieces of stuffing on the side.  The gravy on the stove was just about done and we were all ready to eat.

It was a great day of feasting over some great food, friends and family.  The only thing that would have made it better was having my own family here to enjoy such a great meal.