while frying a turkey

Normally I'm all over food threads on the BBS, but I'm still almost completely dumbstruck on this one at the idea of deep-frying a whole turkey.

One of the local papers here has an advert in this week for a turkey stuffed with a duck stuffed with a pheasant, though they don't call it a turducksant but a "turkey ballentine" (OCF and Larousse would call this a "ballotine" or "galantine", and only the last is in OED). Presumably US turduckens and turducksants are boned and rolled, which is what ballotine or galantine implies?

Peter