Clean the turkey, remove any feathers or giblets, dry and prick all over. Rub inside and outside with salt and pepper. Clean the duck, remove any feathers or giblets, dry and prick all over. Rub inside and outside with salt and pepper. Clean the chicken, remove any feathers or giblets, dry and prick all over. Rub inside and outside with salt and pepper. Clean the Guinea fowl, remove any feathers or giblets, dry and prick all over. Rub inside and outside with salt and pepper.
Stuff the Guinea fowl inside the chicken, stuff the chicken inside the duck, and stuff the duck inside the turkey.
Alternatively force the duck into the turkey, force the chicken into the duck, and force the Guinea fowl into the chicken.
Preheat oven to 175°C or 350°F or gas mark 4. Place turkey on grid in the oven and underneath a pan to catch the juices. Roast for nine to twelve hours and baste with the juices occasionally.
This dish feeds up to ten people and originates in the German province of Hesse. I have not tried it, but I understand that it is Achim's favourite.