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A boned chicken breast, typically with the wing bone attached and cut off at the second joint, that has been stuffed with a large spoonful of chilled garlic and herb butter, and tied closed for cooking.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.