I have been wanting to smoke a turducken for a long time and thought this would be the year to do it. I have been reading everything I can about them. Watching video's on how to de-bone a bird. Even bought a boning knife. However, I am bothered by the fact that most recipes call for cooking the bird at 225 for anywhere from 16-22 hours. I saw one of them that weighed 35 pounds. They all say if you cook it too fast the turkey will dry out before the chicken gets done. Now we all know that this thing is going to be in the danger zone for probably 10-12 hours, maybe more. Also every recipe has stuffing in between each of the birds & in the middle. Now were talking about raw eggs too. I really want to try one, but it goes against everything I have learned here. What do you guys think? I would really like to hear from all of you, but especially the safe food guys. I really want to do this, but we have friends coming over for TG Day & I certainly don't want to get anyone sick. The thing is you never hear of anyone getting sick eating a turducken. I just don't understand.