This Thanksgiving, Serve A Turducken And Delight Your Guests

Each year at Thanksgiving, my family discusses what we will make for Thanksgiving dinner.  Some of us are traditionalists, who shudder at the thought of anything but turkey with all the trimmings.  Others are more adventurous -- especially me, since I did not grow up in the United States and I am not beholden to memories of Thanksgiving Past.  I am always ready to try something new, and I believe (much to the fury of the traditionalists) that Thanksgiving is a great time to experiment with the menu.

And so it came to pass, last year, that I won the fight about the Thanksgiving menu, and, with the reluctant approval of the traditional family members, was given a free rein in the kitchen.  And that's how the "turducken" Thanksgiving began.

What's a "turducken" you say?  It was quite a task but well worth the trouble.  I started the Wednesday before Thanksgiving by purchasing a 12 pound organic turkey, a 6 pound duck and a 3 pound fresh chicken.  I carefully boned each one leaving their structure intact.  You must cut carefully, especially the turkey, if it is to look natural.

I made a stuffing from the giblets of all three, adding some sage, thyme, dried apricots, and Grand Marnier.  I had a little Grand Marnier too ... (not recommended if you're under 21!).  The first thing you do is lay the turkey out, skin-side down, open.  You then put down an even layer of the stuffing, careful to not go too close to the edges.  Next, you lay open the duck skin-side down right on top of the layer of stuffing.  It is smaller so you can put a good layer of stuffing on it.  Simply repeat the process with the chicken.

Now, the tricky part ... You carefully wrap the turkey back up into its original shape, tying the drumsticks, breast, and rear together.  You cover it and bake it slow and low until the innermost temperature is 165ºF.  Be sure to baste often and remove fat as well.  The duck is quite fatty.  Leave it covered until the last half hour or so.  You can remove the foil and it will turn a nice golden brown.  Let it rest for a half hour before carving.  You may want to rest a little bit yourself, also.

The big surprise comes at the table when you proudly stand to carve the ''turkey''.  Using a serrated knife you slice through it like a loaf of bread.  Your guests gasp, wondering what has happened.  What is this thing laid before them?  Then, they are treated to a meal that they have never imagined before, and a new Thanksgiving memory that will last a lifetime.  (And maybe become a tradition of its own!)

Do You Know These Little Known Facts About Tuscany Wines?

Entertain with the Region’s Finest Wines

Wine can add a sophisticated touch to any party or dinner that you host.  When entertaining, treat your guests to the smooth flavor of Italian wine, specifically Tuscany wine.

Italy produces more wine than any other country in the world, and some of the finest varieties hail from the Tuscany region.  Wine has been produced in Tuscany for hundreds and hundreds of years.  In recent decades Tuscan winemakers have put great effort into the quality of their products, resulting in the excellent Tuscany wine on the market today.  Tuscany wine is enjoyed widely and is easy to find in restaurants and diners as well as stores.

Super Tuscan Wine

In the past few decades an unofficial category of Tuscany wine has arisen, given the name Super Tuscan.  Wines created by making unconventional blends of different grape varieties fall under the Super Tuscan category.

Tuscany Wine Zones

Tuscany is divided into several wine zones.  Three of the most important of these are Bolgheri, Chianti Classico and Montalcino.

What is Bolgheri Tuscany Wine?

The Bolgheri zone, located in the west of Tuscany, is the birthplace of Sassacaia and Tignanello, which began the Super-Tuscan trend.  In recent decades Bolgheri wine has received much attention for the quality of its wines.  Winemakers in the Bolgheri zone specialize in red Tuscany wine created by blending the grapes of Cabernet Franc, Sangiovese, Syrah, Merlot or Cabernet Sauvignon.  Several different wines are produced using different combinations of these grapes.

What is Chianti Classico Tuscany Wine?

What more classic image of Tuscany wine is there than the straw basket covered bottle of Chianti resting on a checkered tablecloth in a cozy Italian restaurant?  The Chianti Classico zone lies in central Tuscany.  Red Sangiovese grapes are the primary ingredient of Chianti Classico, but they are generally blended with other grapes, such as Merlot, Cabernet Sauvignon and Canaiolo.  Chianti Classico is a full-bodied, bold wine that makes a good complement to well-seasoned food.  Chianti Classico wine has come a long way from its inexpensive, straw bottled past and today there are some excellent wines produced in the region.  You can still get the straw basket variety if you choose, however.

What is Montalcino Tuscany Wine?

The Montalcino zone is located in the Siena area of Tuscany.  Montalcino is known for producing the Brunello di Montalcino variety of Tuscany wine.  Brunello di Montalcino is a red wine made from the Sangiovese grape and normally aged for at least four years, two in oak barrels.  Brunello di Montalcino goes well with steak, roasts and flavorful cheeses.

More Tuscany Wine

Vino Nobile di Montepulciano is a robust red wine that is also based on the Sangiovese grape and is similar to Brunello di Montalcino.  Trebbiano is a traditional white Tuscany wine.  Bianco di Pitigliano is produced in the southern Tuscan region of Pitigliano, and is a popular white Tuscany wine.  Vernaccia di San Gimignano, made near Siena, is one of the best known Tuscany white wines.