|Yes, that is bacon covering the turducken to keep it moist.|
It was nice having more space, we had 20+ people, can't remember the exact number since it was more than six weeks ago. I didn't feel on top of everybody there and even though we extended the dining room table with another six foot banquet table it worked out really well and wasn't too cramped.
On the food front, not much was new or different. The exception being that I deboned all the birds myself this year. The past couple of years I had Paulina Meat Market debone the turkey but I didn't feel like paying the premium this year or making the drive so I did it myself. The chicken is easy enough and I'm fairly sure I could do that with my eyes blindfolded, the duck is a little more challenging because it does have an unusual rib cage.
The turkey was like a big chicken, which made it easier to an extent, but getting underneath the back was a pain in the ass. After cleaning off the breasts, legs, thighs I had to take the kitchen shears to the rib cage just to make it easier to get around the back. It also helped that the turkey was a bit frozen, even after four days of sitting in the fridge, made it easier to work with.
Between Turducken and having my mom's family over we probably hosted close to 50 people in December. All said everything went well, there's something about cooking large pieces of meat that all can enjoy.