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Are you a white or dark meat fan? Should you brine your turkey to keep it flavorful and moist? Does it matter if you stuff your turkey before or after it's cooked? These are the ever important questions that plagued many cooks around this time of year.

Instead of cooking the same old meal you just served for Thanksgiving, why not spice up your dinner with some Louisiana traditions? Try frying your turkey or serving Turducken instead.

Fried turkey originated in the South and is known for being juicy and flavorful. It is a bit time consuming to season a fried turkey and it requires a large deep fryer, so if you are not up for the extra work, order from Just Turkey!

Just Turkey has six Chicagoland locations and they specialize in everything turkey...especially fried turkeys during the holidays. For just $75, you can pre-order your fried turkey and have it ready for pick up right before Christmas.

Turducken has been a popular Louisiana holiday tradition since 1984 when Cajun butcher Junior Hebert (no relation by the way) claims to have made the first one at his specialty meat store in Maurice, Louisiana .

As the name suggests, the term comes from the combination of a boneless tur(key), duck, and (chick)en. The poultry triple threat has become popular outside of the bayou in the past few years, however Turducken is difficult to make, so ask your local butcher to create one for you, or place your order at Chicago's very own Paulina Market in Lakeview.

Paulina Market charges $8.95 per pound and the turduckens are sold frozen, so you can buy one as early as tomorrow and thaw it out a few days before you plan to serve dinner.

Your relatives will thank you for livening up the holiday meal with one of these two Southern treats.

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