The butcher that prepares the Turducken gives several custom stuffing options. You get it cook ready all tied up nice.
My main question is to brine or not. If I don't it's ready to cook. If I do brine then they will debone everything, I can brine then re assemble, layer and tie up.
Is the brining that important? I'm certainly not one to do my own deboning. Or get the birds deboned. Brine and reassemble?
Edited by Smokeymoake - 11/10/14 at 12:46pm