I believe this dish would be great more for braggin rights than for extraordinary flavor. However, if you are a true dtuffing lover, as I am, and the meat was juicy and well flavored, I can see this as a definite possibility smoked on a barbecue. It might then be worth the trouble.
Your boning technique reminds me of phisyology class in High School, where we dissected a cat, pickled in formaldihyde, and had to separate the skin, and all of the bones, muscles, and blood vessels. Of course we used razor-sharp scalpels for that job. Hmmm, I wonder if razor sharp exacto-knives would work for this job (muahahahaha, come here little student. Would you like to disect a turkey?) :twisted: I like boning the bird idea better though, as I wouldn't have to remember all of those Latin identifying names
Seeeeeya; Goodweed of the North