Matt was serious about the venture, in unraveling Turducken's convoluted layering into its irreducible parts. Not only would we eschew a premade, pre-boned Turducken like Hebert's sells--we would also visit a live poultry market and buy each bird while it was still alive (though we wouldn't have anything to do with its slaughter). We would then hang them, brine them, debone them, and assemble the monstrosity in time for its many-hour cooking process.