the mold proceeds with the sub assemblies 52 and 54 fig3 and 51 and 53 with the respective 0 rings 66 and 67 sealed in the groove portions the dark meat portion 33 is first pressed into the lower and rearward portions of the sub assemblies particularly including the leg portions fig3 the dark meat is pressed in to remove air pockets and to assure a solid packing it is noted that the mold split line is in line with the outermost end 69 of the leg to provide for ready mold separation without breaking the finished turkey product the exposed surfaces of the dark meat are at 61 and 62 62 being the sub assembly interface the white meat portion 32 is then pressed into the mold sub assemblies on top of the dark meat at surface 61 the white meat like the dark meat is pressed into a tight packed form the two mold sub assemblies are then pressed together with 0 ring 65 in place and clamp 55 provide the final clamping to achieve the fully packed mold as shown in fig2 and 4 the filled mold is then transferred to a vat 81 wherein it is supported on a stand 82 and immersed in water 83 heated to about 160 u00b0 to 165 u00b0 f for cooking the cooking time is of course dependent on the weight of the meat in the mold and the following table i shows the weight cooking time relatively table i______________________________________weight of meat lbs time sup 1 hrs.