It wasn't possible to order a turducken from Louisiana, so it seemed like the next best thing was to order it from the Acadians of Nova Scotia - the Acadians were expelled to Louisiana and became known as Cajuns.... so it seemed like it might closely proximate the renowned Louisiana turducken.
We carted the frozen turducken up to Whistler and followed all the instructions for thawing it and preparing it for cooking. Because Collin says that the turkey breast can be dry, we decided to put a few bacon slices on top. We basted the bird maybe every thirty minutes or so.....and after about 2 hours the delicious scents started to fill the house.
Here is the bird all finished ......
Happy New Year everyone. Have a great evening and a happy and healthy new year. See you in 2009!