And lots of basting as mentioned below.

Turduckens are not for the set it and forget it crowd.

Me, I'll continue to fry the turkey.

And for anyone who asks

1) I measure the displacement for the bird with water before adding the oil
2) I always turn the flame off when the bird goes in (that 1 minute isn't going to materially drop the temp of the oil, and it ensures that it can't catch fire).


I'm amazed at how amateur hour people are with frying turkeys.

But I’m not sure that was really necessary.

It wasn’t dry at all.

And the corn bread stuffing was awesome

The theory is that it cools the bird so it cooks more slowly, thus preventing the meat from drying out. What really causes the bird to cook more slowly is not the basting but the fact that you keep opening the oven door to baste it an in the process let heat out.

Cooks Illustrated tested this a while back.