The bird, not the country.
I cannot let Alts last blog boasting of the superiority of the ridiculous turducken go unrebutted. He boasts that the fatty dark meat of the duck made the turkey more tender. Try my method, which is to barbeque a turkey on a Weber kettle BBQ (aside: the inventor of the Weber kettle deserves the Nobel Prize in physics). The trick is to cook the turkey upsidedown, which makes the breast meat very tender and quite juicy. No need for exotic birds like ducks to midwive a happy outcome to the otherwise dry turkey.
I dont normally boast of my grilling (though I am called "The Cool Duke of the Coals" around certain coastal sections of California), but the unanimous verdict from the T-day dinner I catered was that it was the best turkey they had ever had.