Originally Posted by Sweet Willie

The huge downfall of Turducken IMO is that the skin of the birds inside the turkey, never crisps as it is not exposed to the oven air. The fat doesn't render fully as if the bird was being roasted on it's own. This leads to gobs of fat, fat is where the flavor is but too too much on the Turkducken's I've tried and cooked. (I love the idea of Turkducken but it doesn't translate well to cooking IMO).

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