Photos: Step-by-step: Tackling a turducken

Slice down the back of the chicken to the bone.  (Bob Chamberlin / Los Angeles Times)

Begin to peel the meat away from the bone.  (Bob Chamberlin / Los Angeles Times)

Use the tip of the knife as needed to release the meat from the bone.  (Bob Chamberlin / Los Angeles Times)

Slice through the tendons in the drumstick to loosen the bone so it can be removed.  (Bob Chamberlin / Los Angeles Times)

Pull the drumstick bone out of the leg, as you would pull off a sock.  (Bob Chamberlin / Los Angeles Times)

Stuff the bird.  (Bob Chamberlin / Los Angeles Times)

Close the stuffed chicken, and wrap it tightly in plastic wrap. Place it in the freezer just long enough to firm it so that it holds its shape, but do not allow it to freeze.

The following steps are not shown: Repeat the process with the duck, boning and stuffing it with the corn-bread dressing. Then, place the stuffed chicken on top, and close the duck around it. Move on to the turkey, boning it but leaving the wings and drumsticks intact.  (Bob Chamberlin / Los Angeles Times)

Prep the partially boned turkey by parting the breast meat and peeling it away from the skin. Line the turkey -- between the meat and the skin -- with bacon. This will help to flavor the meat and keep it moist as the turducken cooks.  (Bob Chamberlin / Los Angeles Times)

Stuff the turkey, first with andouille sausage stuffing and then with the stuffed duck.  (Bob Chamberlin / Los Angeles Times)

Begin to stitch up the turkey around the stuffed duck. Make the holes using a large needle or skewer, and thread with butcher’s twine.  (Bob Chamberlin / Los Angeles Times)

Continue threading the turducken, stitching and tightening a little at a time, as with a corset, until the entire back is closed.  (Bob Chamberlin / Los Angeles Times)

Carefully invert the turkducken onto a rack within a large roasting pan. Roast the turducken according to the recipe.  (Bob Chamberlin / Los Angeles Times)

Completed turducken roasted to a deep golden brown.  (Glenn Koenig / Los Angeles Times)

Cross-section of the turducken in all its layered glory: Turkey skin followed by bacon, turkey meat, andouille sausage stuffing, duck, cornbread stuffing, chicken and dirty rice stuffing.  (Glenn Koenig / Los Angeles Times)

Slice the turducken as you would a loaf of bread or meatloaf.  (Glenn Koenig / Los Angeles Times)