Turducken Moist And Flavorful Good Eats!

Day before serving. Mix the brine ingredients in a very large stainless steel pot add 2 dozen ice cubes. Set aside. De-boning the birds:. Rinse the birds and remove the necks and any giblets, saving for stock. Place the turkey, breast side down, on a clean flat surface. Using a pair of kitchen shears or a sharp boning knife, cut the backbone from the turkey. I left about 2 inches of backbone near the bottom of the spine which help with support of the birds. Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side. Be careful not to cut through the breast skin. Cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat. Continue separating meat from frame, working toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving it with the bone. Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side). Keep the leg attached to the meat. Repeat boning procedure on the other side of the bird. Carefully remove the carcass and use it to make stock for your gravy. You should end up with a flat boneless (except for wings and legs as in photo) turkey with the skin intact in one large piece. Rinse and put the boned turkey in the brine. Repeat the deboning process on the duck and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, you can cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact. Trim skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that s