I know that several of my readers are wondering how the turducken we had for Christmas dinner turned out. So, how was it? Apart from the fact that the cooking directions on the box were different from those on the packaging (and actual cooking time was something different still), and the fact that $70 is still an awful lot for holiday poultry, no matter how boneless it is and how much meat you end up getting, it was pretty good. Turducken is, in fact, pretty fucking delicious — in no small part due to the heavy seasoning on the outside of the turkey and in the pork sausage stuffing and the fact that the ambrosia that is duck fat ends up pervading everything. Aaah. I know you’ll want a good look at it: here are my photos of the cooking and carving. Don’t know if we’d do it again — as I said, $70 is an awful lot, especially for just three people — but I’m very glad we did it this time.