We casually slung the term "fifty pounds of food" around. Granted, we'd taken out the bones, but we replaced them with meats and stuffing.

The first serving cut on a tur[duck|goos]en is down the centerline, and then you lay the resulting half-bird on its flat side and slice like the tied roast it is. I used my electric knife with a flourish in front of the whole crowd, and introduced them to every motherfucking layer of that bird.

They were impressed. I was impressed. It was a mighty deed. Actually, one of the guys declared that this was one of the best ideas I'd had in this lifetime, but that may be taking this a bit far...

-- Lorrie