#does the duck fat *permeate* the leaner turkey?
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I posit that half the problem with turducken is that they gave it a name with "turd" right at the start.
#food#other than that it's just a bit excessive#in a mediaeval banquet sort of way#I admit i've never seen one in real life or really investigated how they are made#but here's my thing:#the outermost bird the turkey can roast properly and get nice crisp skin right?#but the matryoshka-nested duck and chicken can't#what do they do just poach in their rendered fat?#duck is a damn fatty bird#it's a whole thing#do you make some sort of vent or drain in the turkey to let the duck fat run out?#does the duck fat *permeate* the leaner turkey?#I mean I baste my Christmas turkey with a mixture of duck fat and maple syrup#or maple syrple as we call it in my family (syrple rhymes with purple)#but that's brushing it over the outside not brewing it inside
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