This was phenomenal! Should I make a video showing how I deboned this turkey & chicken? We couldn’t find a duck so we used Italian sausage for this version! But sourcing one for the big day! INGREDIENTS 20-lb turkey (deboned), 5-lb chicken (deboned), 2 lb mild Italian sausage, 1 sliced onion, 1 sliced apple, salt, 2 sticks softened butter, fingerling potatoes, 2–3 bunches fresh thyme. Gravy: 1 cup pan drippings, 2–3 Tbsp flour, 1/3 cup white wine, ~2 cups chicken broth, salt. Cabbage steaks: 1 head cabbage (½” slices), 1 stick butter (melted), 1 Tbsp garlic, 1 Tbsp Dijon, salt. (Your butcher/deli can debone the turkey & chicken.) Toucan Assembly: Lay the deboned turkey skin side down and salt the inside. Build layers directly on the meat: half the sliced onion → all 2 lb sausage. Lay the deboned chicken skin side down on top of the sausage, salt the inside of the chicken, add the rest of the onion + the sliced apple. Fold the turkey closed and sew it shut tightly with butcher’s twine...