HAppy New Years Greetings from Ireland.
I tried to cook turducken for Christmas and had a problem.
I had a bread and herb stuffing between the duck and the chicken, and found the stuffing did not conduct the heat through to the chicken.The stuffing seamed to act as a barrier. I had sausage meat stuffing between the turkey and the duck, and the heat travelled through fine, but when it came to the bread stuffing it was like there was nothing to carry the heat, and when I probed the joint the turkey was cooked (4 & half hours) but the chicken was not even warm.
It was a big bird ,21 pounds, ready for the oven, and I ended up cutting it in half, behind the legs, and letting the heat in that way. This worked fine, and the bird was beautiful, but the turkey breast was a little overcooked by the time the chicken had cooked and it was a bit messy for carving.
Anybody got any ideas how to overcome this problem, or had similar difficulty.
P.S. I prepared the birds myself, and it was a lot easier than I expected, so if anyone is thinking of doing your own not be afraid.