Skipped the turkey and moved on to a turducken this year (14-16 lbs)
I'm confused about how to cook it though.
One set of instructions says to roast it at 225F for about 9hrs until the internal temp is 165F.
Another set says 375F covered for 4hours then uincovered for 1 hr
For a similar sized turkey, Alton Brown says 500F for 30 mins, then 350F for 2-2.5 hours
I'm worried that the low and slow method will dry the meat out, besides taking forever to cook. I usually trust AB, but not sure on this one.
I would like the finished turducken to be moist, with a crispy brown skin (isn't that what we all want :) )