Well, I cooked a Turducken yesterday.
After de-boning the 3 birds the day before, I feel that I could perform avian autopsies if required. This wasn’t a horrible task, but it did get to be somewhat tedious. The bigger the bird, the easier the task. Ducks have surprisingly little meat on them. Raw turkeys have a gamey kind of scent to them.
There was a surprising amount of drippings while the thing roasted. About a litre each of fat and a very tasty broth which makes excellent gravy.
The final result took about 8 1/4 hours at 225F to reach and internal temperature of 170F.
If I do say so myself, it was excellent. Very juicy and the flavours blend nicely. It fed about 15 people and I have 1/3 of it left over.
No reported ptomaine yet, which was my biggest fear. After all - the meat is at room temperature for quite some time during the preparation process.
It was a very large project. Best done by two people. The results were good enough that I’ll try it again.