This Thanksgiving, some friends and I are gathering at another friend's house and we're going to deep-fry a turkey. I've done it before with my Dad (thanks, Dad!) but this will be my first time flying solo.

So, I'm checking out the internet getting the basics down. Oil at 350 degrees farenheit; 3 minutes per pound (so, 36 minutes or so for our 12lb bird, plus another 5 minutes, apparently.). And the turkey is simply fab-u-riffic. When the turkey is dropped in the hot oil, it is seared and seals itself, keeping all the yummy, yummy juices locked up in the bird. This is a very yummy thing.

Then, I see a reference to something that I know I must try someday. A “Turducken”.

Huh?

It is a deboned turkey, stuffed with a deboned duck, stuffed with a deboned chicken ... all stuffed with cornbread and sausage dressing.

Whoa. Here's more info ... and pictures. This thing looks (and sounds) like a winner.

I don't know that I'll ever be up for doing the WHOLE STUFFED CAMEL (camelambicken?) That's outta my league. I could be convinced to roast an ostrich in a pit, though ...