Well, suffice to say the turducken was mighty fine, although the true winner of our Thanksgiving was Paul Prudhomme's chicken & andouille sausage gumbo. We followed his recipe pretty closely, including using his "Meat Magic" seasoning (really, it' s just salt and chili powder, but anyway...). We only diverged at the end, adding some more cayenne to heat it up, and some more salt, to tweak the taste. Marvelous.

It's all about the roux. You get that right, and you're golden.