Originally Posted by
Sweet Willie
I've had fried turkey and it was terrific, no doubt.
But if you are stating that the issue I bring up (the inner skins of the stuffed birds do not crisp when cooked) and frying will take care of this crisping/rendering of the innner bird's skins/fat, it won't. Frying won't solve this downfall of turducken as the oil is still not touching the innner skins/fat.
I totally agree with you, one of the best things about duck is the cracklin from the skins. But gobs of duckfat are never a bad thing! I'll take anyone else's gobs. I think turducken is good, but should probably be sous vide then crisped, just because it's so terribly easy to overcook it.