Turducken, lessons learned.
Deboning: I deboned a turkey, chicken and duck. The duck was very hard to do, small and lots of bones. The chicken was also not easy to debone. A lot of time was spent on deboning. I deboned from the breast forward, big mistake. When I removed the skewers, everything fell apart and did not present nicely. Make sure to debone from the back and skewer or sew up the back.
I put different stuffings in between each layer, but with cooking the meats and stuffing tasted very similar. Surprisingly we didn’t notice a big difference between the duck and chicken or turkey.
The best part was that the meat was so tender and tasty. There were no bones, except the wings and legs, so it carved like a dream.
I would do this again, but I would buy a duck breast and a chicken breast. This would cut the prep time down by a lot and would not decrease the flavor. Debone the turkey. Make sure all of your meat is thawed or fresh. Try very different stuffings. For presentation, surround each breast with different stuffing. Stuffing #1; Duck breast; Stuffing #2 around duck breast; chicken breast; Stuffing #3 around chicken, in the cavity of the turkey. Truss the wings and legs.
Cook turkey tented with foil; remove foil last 45 minutes. Baste often. Make sure to use a thermometer to confirm that your meat is cooked. Let the bird stand for 20 minutes before carving.