We had one a couple of years ago and it was great ... but a word of caution if you plan to try one for the upcoming holidays. With all that "stuffing" in a turkey, cooking time/temp becomes critical because it makes such a thick hunk of meat. (If the inside layers do not get up to temp before the outside turkey is done you have a bacteria wonderland.) Hint: Go to Bed Bath and Beyond and get an automatic digital cooking thermometer. When cooking have the probe placed deep inside, preferably well into the chicken breast and set the thermometer alert to 170 degrees or so. Set the oven temp at about 300 (or even a bit lower) and expect a longer cooking time but know you will not overcook the turkey while waiting for the duck and chicken to get up to temp. (After you take the turducken out of the oven at 170 it will increase 5-10 degrees while resting.) Anything else and you risk the insides not being fit to eat. It is strange but a lot of fun.
