VEGETARIANS, look away now.
Nothing screams carnivore Christmas excess quite like a turducken.
That's a de-boned chicken, stuffed into a de-boned duck, all wrapped up in a de-boned turkey.
The three-bird roast is this festive season's biggest triple threat to your stomachs, your arteries and probably your oven.
Warana butcher Liam Richards, of Mick's Meat Barn, has sold about 15 of the poultry behemoths, which sell for $100 each and take up to four hours to cook.
"We've been doing them for a couple of years and every year we do a couple more," he said.
"People want them because they've got lots of people coming around. They'll get a ham and a turducken if they've got 20 or 30 people coming.
"It is five kilos of pure meat - you need a lot of people to eat it.
"And they taste sensational."
Mr Richards said the turduckens took a "fair bit of mucking around" to make, but were worth the indulgence.
"We're famous for doing things differently and I like them," he said.
"I reckon they are a fantastic idea. They are a bit different and something people can treat themselves with.
"We've got turkeys, ducks and chickens here, so it's only a matter of putting them together."
Mick's have sold about 80 turkeys this year and more than 1000 hams.
Mr Richards said anyone wanting a turducken should order fast to secure what is sure to be the star of the Christmas table.
>> WHO DREAMED UP SUCH A THING?
- According to National Geographic, the Turducken was invented in 1985, by brothers Sammy and Junior Hebert at their family butcher in Louisiana.
- Between the family's four butcher shops, more than 10,000 turduckens are sold every year. But there are earlier references to a similar roast.
In 1807, a French cook was inspired by the ancient Romans to cook an "incomparable roast" featuring 17 different birds.